I have decided to share favorite author recipes on my blog. And here’s the first one…recommended by me!
When I was a kid there were these cookies called Lemon Coolers. I believe they were from Sunshine and they were covered with powdered white sugar. They were tinted slightly yellow, so if you bit one in half, you would see the lemon yellow color peeking out.
I don’t think I stopped too often as a kid to admire the colors of the cookies. I just wolfed them down because that tart lemony confectioner sugar-covered concoction was so addictive. I loved to eat a bunch of them with milk.
Does anyone else remember them?
I am sure they would not taste as good to me today. However, I sometimes still randomly crave them.
Then one day this past spring, I was hanging out at one of my favorite local farms looking at flowers for my hanging pots, and they had lemon white chocolate chip hazelnut cookies for sale in their store.
I didn’t even hesitate. I scooped ’em up and brought them home, hoping they might taste something like my old favorites. And they kind of did, which made me think that maybe it was possible to make lemon cookies at home that might rival my old faves.
Low and behold, I was right. Here’s the recipe, which Jason adapted from the one we found originally, which is cited at the bottom of the page.
Lemon White Chocolate Chip Cookies
- 1 1/2 cups flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup (1 1/2 sticks) butter, softened
- 1/2 cup packed brown sugar
- 1/4 cup sugar
- 1 large egg
- 2 tablespoons fresh organic lemon juice
- 2 cups white chocolate chips
- zest from 2 organic lemons
Preheat the oven to 375 degrees. Stir flour, baking soda, and salt in a small bowl until any clumps are removed. Cream butter, brown sugar, and sugar in large mixing bowl. Beat in egg and lemon juice. Gradually beat in flour mixture. Stir in white chocolate chips and lemon zest. Drop by the heaping tablespoon onto ungreased cookie sheet. Bake 7 – 10 minutes until edges lightly browned. Do not overbake! Transfer cookies to wire cooling racks after they have set for a few minutes. They are the same consistency as Tollhouse cookies. Enjoy with a big glass of cold milk or icy lemonade.
I would not share these cookies with anyone the first time you make them because you are going to want them all to yourselves. But maybe next time, if you decide to share them with others, you might give them a little dusting of sifted confectioners sugar while they are still warm on the cooling rack. And this will fancy them up just a bit. And possibly remind you of Lemon Coolers if you used to love them as much as I did.
~ Recipe adapted from The Baker Chick who adapted her’s from Nestlé
Christina Katz is known as The Writer Mama, The Prosperous Writer, and for her ability to gently motivate writers to achieve bigger and better goals in their careers sooner. When she is not writing, she is probably eating or working out so she won’t have to feel guilty about what she’s going to eat next. Her latest recipes for writer success includes fun and interactive video classes, a monthly goal-setting dream team for writers, and books and tools that help writers become more professional and therefore more successful. Be sure to sign up for her ezine, The Prosperous Writer, so you can be among the first to get the latest news and the steepest discounts.