White Chocolate Lemon Cookies

Crunchy candies and fresh flavors blend together in this chewy springtime cookie.

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  • prep time 10 min
  • total time 60 min
  • ingredients 7
  • servings 36
Recipe by Bree Hester
October 25, 2012
 

Ingredients

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

SAVE ON THIS RECIPE!

LOCATION

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

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Expert Tips

These cookies keep well in an airtight container.

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

Nutritional information

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