Lemon White Chocolate Chip Cookies are refreshingly light with lemon juice, zest, and lemon boxed cake mix. These are chewy cookies with the perfect slight crunch.
Course cookies, Dessert
AuthorFive Silver Spoons
1 1/2cuplemon boxed cake mix
3/4cuporiginal flavor crisco shorteningsoftened
1large egg at room temperature
1Tfresh lemon juice
1cupwhite chocolate chips
In a large bowl, whisk together boxed cake mix, flour, and baking soda. Set aside.
In a electric mixer bowl, cream the butter, and sugars together on medium speed.
Add the egg, vanilla extract, lemon juice, and lemon zest. Mix until creamy.
Add the flour mixture to wet ingredients. Mix just until combined and not a second more. DO NOT over mix.
Fold in the white chocolate chips.
Cover the dough bowl and refrigerate for a least an hour. I refrigerated my dough for several hours. The refrigeration really helps hold the dough together and makes it much easier when scooping out mounds for the cookie tray.
Preheat oven to 350 degrees.
Scoop out chilled dough into tablespoon sized balls and place on a parchment paper lined cookie sheet.
Bake between 9-11 minutes. (I mentioned in post above, I think 10 mins is perfect and 12 minutes a little too much).
Cool cookies on baking sheet for four minutes, then pull cookies while still on the parchment paper onto a wire rack to cook completely.
Slightly adapted from Sarah's Bake Studio
Lemon White Chocolate Chip Cookies
Amount Per Serving
Calories 219Calories from Fat 72
% Daily Value*
Saturated Fat 3g19%
Vitamin A 10IU0%
Vitamin C 0.3mg0%
* Percent Daily Values are based on a 2000 calorie diet.