Another day, another lemon cookie recipe. What can I say? I love cookies and I love lemon. Given a choice between a chocolate dessert and a lemon dessert, I’d go with the lemon every time. But then again, why choose?
I found this recipe on Pinterest from the blog Lauren’s Latest. The cookies looked divine and perfect, but I couldn’t help wondering if they wouldn’t be even more delicious with the addition of some white chocolate chips. I’m happy to report that I did not steer myself astray. The result was a tart, sweet, crinkly cookie which is dainty enough for an afternoon tea but fun enough that the kids will eat it. Enjoy!
Lemon White Chocolate Cookies
Adapted from Lemon Crinkle Cookies
Makes 2-3 dozen cookies
1/2 cup butter, softened
1 cup white sugar
1 tsp. vanilla extract
2 tsp. finely grated lemon zest
1 Tbsp. fresh lemon juice
1/4 tsp. salt
1/4 tsp. baking powder
1/8 tsp. baking soda
1 1/2 cups all-purpose flour
1 cup white chocolate chips
1/2 cup powdered sugar
- Preheat oven to 350°F. Grease a cookie sheet and set aside.
- Cream together the butter and sugar until combined. Add in the vanilla, egg, lemon zest, and lemon juice. Beat until well mixed.
- Stir in the salt, baking powder, baking soda, and flour. Add the chocolate chips and stir just until evenly distributed.
- Take about a tablespoon of the dough and roll into a ball, then roll in the powdered sugar until covered. Repeat for the rest of the dough.
- Place cookies on the baking sheet and bake for about 10 minutes, or until the edges are just starting to turn golden. Remove from the oven and onto a cooling rack immediately.
Happy Easter! Here in the lower mainland of BC, the weather was spectacular. I heard that it went as high as 21º, which is crazy for the end of March.
This was my wee man’s first Easter. Since he’s only 5 months old, we didn’t buy him chocolate or take him on any egg hunts. We did go to a park and he got to try the swings for the first time, though. He actually giggled and liked it! On Sunday, I went to my mom’s house for a family dinner.
I wanted to bring something along because I hate showing up empty handed, even though we always end up with way too much food. I’ve been craving lemon, as I’m apt to do when the weather turns and spring is on the way. I’ve been doing a lot of baking and cooking lately, and am getting a bit bored of just making everyone else’s recipes. So I wanted to try to make something original and see how it turned out. The result was these cookies, and they were pretty good!
They are super easy, just a variation on a basic butter cookie recipe. I added some lemon zest and used plain yogurt for the liquid (I had some to use up and thought it might add a bit of extra flavour). If you don’t have yogurt, you could use milk instead.
This is a really nice, soft, light cookie that is not too sweet and perfect for Easter. Enjoy!
Lemon Butter Cookies
(Adapted from the Butter Cookie recipe in How to Cook Everything)
Makes 2-3 dozen
1/2 cup butter
3/4 cup sugar
1/2 cup plain yogurt (or can substitute 1/4 cup milk)
1 Tbsp. lemon zest
2 cups all-purpose flour
1 tsp. baking soda
1/4 cup icing sugar (optional)
- Preheat the oven to 375°.
- In a medium bowl, combine the flour, baking soda, and salt and set aside.
- Cream together the butter and sugar. Add the egg and mix until well blended.
- Add the yogurt and lemon zest and mix for a few more seconds.
- Slowly mix the dry ingredients into the wet ingredients, adding about a third at a time. Beat together just until it forms a soft dough.
- Drop by teaspoonfuls onto an ungreased baking sheet. Bake for 10 minutes, or until the edges just start to turn brown.
- Remove to a cooling rack and sprinkle with icing sugar, if desired.