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White Chocolate Lemon Cookies

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  • 10 min prep time
  • 60 min total time
  • 7 ingredients
  • 36 servings
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Crunchy candies and fresh flavors blend together in this chewy springtime cookie.

Recipe by Bree Hester
October 25, 2012

1
roll (16.5 oz) Pillsbury™ refrigerated sugar cookies
2
teaspoons grated lemon peel
1
teaspoon lemon extract
1 1/2
cups white vanilla baking chips (9 oz)
1
cup powdered sugar
2
tablespoons fresh lemon juice
12
lemon drop hard candies, crushed

Steps

  • 1 Heat oven to 350°F.
  • 2 In large bowl, break up cookie dough. Stir or knead in lemon peel and lemon extract until well mixed. Add white vanilla baking chips. Shape dough into 1-inch balls. On ungreased cookie sheets, place balls 2 inches apart.
  • 3 Bake 10 to 13 minutes or until edges are light golden brown. Remove from cookie sheets to cooling racks.
  • 4 In small bowl, beat powdered sugar and lemon juice with whisk. Drizzle over cookies; sprinkle with crushed candies.
  • 1 Heat oven to 350°F.
  • 2 In large bowl, break up cookie dough. Stir or knead in lemon peel and lemon extract until well mixed. Add white vanilla baking chips. Shape dough into 1-inch balls. On ungreased cookie sheets, place balls 2 inches apart.
  • 3 Bake 10 to 13 minutes or until edges are light golden brown. Remove from cookie sheets to cooling racks.
  • 4 In small bowl, beat powdered sugar and lemon juice with whisk. Drizzle over cookies; sprinkle with crushed candies.

Expert Tips

These cookies keep well in an airtight container.

These cookies are also great with orange peel and orange extract.

No nutrition information available for this recipe
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