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That’s just what folks are going to say when you offer them one of these Lemon Cookies with White Chocolate.
“Hmmmmm…” they’ll add.”What do we have here?”
You’ll smile and hand over one of these delectable delights.
“Just a lovely cookie.” you’ll answer back.
Then you’ll stand back and wait
For the smile.
For the “Holy cow!”
For the “Get me another one!”
For the “Get me the recipe!”
For the “Bless your beautiful hide,
thank you for the smile on my face!”
For the “You are the best lookin’ person in my life.”
(alright, maybe that last one was a stretch….but we can wish for that kind of praise, can’t we?)
You will smile at the person drooling
over your homemade cookies and say…..
“Don’t mention it…..
Well.
Ain’t you somethin’?!
You are going to love these babies.
The flavors of lemon and white chocolate
combined are a phenomenal delight.
Here’s to stoking up the oven in the middle of summer….
sometimes it is just dadgum worth it!
Let me show you how to make it happen…
1. Melt your butter and add it to the cake mixes. Mix it around for just a bit and add your eggs.
2. Squeeze your fresh lemon and add it to the mix.
3. Mix with a wooden spoon, or with your Kitchen Aid until combined.
4. Add all but 1/2 C of the white chocolate chips, mix just until incorporated evenly.
5. Roll into 1 1/2 inch balls, place on a cookie sheet and bake at 350 degrees for 8 minutes. (6 minutes at 325 for convection ovens). Be careful not to over bake. Take the cookies out of the oven when they have cracked on the top. Then let them finish cooking on the hot cookie sheet for about 2 minutes. Put on a wire rack to finish cooling completely.
6. Melt the remaining 1/2 C of white chocolate in the microwave for 30 seconds. Add the shortening to the chips and stir. If they aren’t melting put them in the microwave for another 30 seconds and stir. Don’t get it too hot. The white chocolate will get all chalky and uncooperative. I hate it when things get uncooperative…..can’t we all just get along.
7. Drizzle the white chocolate over the tops of the cooled cookies with a spoon.
8. Sprinkle the cookies with powdered sugar. Let the cookies rest on the wire rack until the white chocolate has set up.
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| Then stack some up pretty. |
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| Eat one up yourself…. (or just enjoy the whole stack, depending on the strength of your resolve….) Enjoy! |
Here’s the handy printable…
Lemon Cookies with White Chocolate
Ingredients
2 boxes lemon cake mix
1 C butter, melted
2 eggs
1 T fresh lemon juice
1 12 oz package white chocolate chips
1 t shortening
powdered sugar
Instructions
1. Melt your butter and add it to the cake mixes. Mix it around for just a bit and add your eggs.
2. Squeeze your fresh lemon and add it to the mix.
3. Mix with a wooden spoon, or with your Kitchen Aid until combined.
4. Add all but 1/2 C of the white chocolate chips, mix just until incorporated evenly.
5. Roll into 1 1/2 inch balls, place on a cookie sheet and bake at 350 degrees for 8 minutes. (6 minutes at 325 for convection ovens). Be careful not to over bake. Take the cookies out of the oven when they have cracked on the top. Then let them finish cooking on the hot cookie sheet for about 2 minutes. Put on a wire rack to finish cooling completely.
6. Melt the remaining 1/2 C of white chocolate in the microwave for 30 seconds. Add the shortening to the chips and stir. If they aren't melting put them in the microwave for another 30 seconds and stir. Don't get it too hot. The white chocolate will get all chalky and uncooperative. I hate it when things get uncooperative.....can't we all just get along.
7. Drizzle the white chocolate over the tops of the cooled cookies with a spoon.
8. Sprinkle the cookies with powdered sugar. Let the cookies rest on the wire rack until the white chocolate has set up.
https://jamiecooksitup.net/2010/08/lemon-cookies-with-white-chocolate/Recipe from www.jamiecooksitup.net
Recipe from Jamie Cooks It Up!
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| The background fabric seen in these photos was sponsored by the StackOfFabric collecting dust in my basement and designed by the lovely Mary Engelbright, genius of darling artistry. |
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I made these the other day, wasn’t sure if I would like a cookie from a cake mix, but these were delicious. Will definitely make again. Thanks for an easy delicious recipe.
They look nice but it’s not really your recipe if it involves a cake mix…
These are amazing. Thanks so much for the recipe. I love how easy this is and that I don’t have to get my mixer out.
Is there anything I can substitute the shortening for? I don’t use it so I don’t have it in my house. Thanks for the chewy gingerbread bars recipe. They were delicious.
Again, you are amazing! I have tried several of you recipes and posted a ton more. I am going to make these for church this Sunday. If I make these tomorrow, Friday, do they keep well, and how about freezing? (Not that I expect to have any left over). But I will be making more for other occasions and like to make things ahead. Thank so much
Elizabeth,
These cookies keep better than most, I would imagine because of the preservatives that are in the cake mix. They should still be great by Sunday, but they also freeze well. You can even freeze the dough and then bake them just before you want them. Good luck!
~Jamie
Thank you for such a timely response.
I don’t usually comment but I gotta admit thanks for the post on this great one dgebgcbebdeb
I just finished making 2 batches (exactly 100 cookies!) and they are FABULOUS! I melted my chocolate chips and shortening in a bowl and then poured that into a plastic sandwich bag; cut off the tiny corner tip and started striping the cookies with icing. They are beautiful and delicious…and heavenly when warm! Thank you for this simple recipe!
I make these cookies all the time!!! I haven’t met a single person who doesn’t like these. I’m also pretty sure I may have unintentionally destroyed the diets of a few of my coworkers too, oops.
Some things I noticed from the many times I’ve made this recipe:
-I had to cut out the white chocolate chips from the cookie dough and stick to just topping them with the white chocolate drizzle because otherwise they are too sweet.
-I noticed that one time I added all the melted butter at once to the cake mix and then turned on my mixer and the cookies turned bleh. Now I always add the melted butter slowly while the mixer is on and they turn out perfect all the time.
-I like to give each cookie dough ball a good smoosh before they go in the oven to help them spread flatter and wider for my own taste.
-I add the juice of a whole lemon rather than measuring lemon juice and it seems to work just fine every time for me, although I do realize that lemons can vary in size and juice.
-storing these in the refrigerator or freezer tremendously extends the life of the cookies, as the fats seem to stale easily at room temp and start to leave a weird after taste after a few days of room temp.
Thank you so much, Jamie! Your recipes are my holy grail recipes for everything.
Zombiesammich,
Thanks so much for all of your great tips! So happy to hear the recipes are turning out well for you. 🙂
~Jamie