Wednesday, May 6, 2020

What's Cooking Wednesday: Lemon Cookies

My son is OBSESSED (read to mean OBSESSED) with Panera's lemon drop cookies. I've said for ages I'd make him some at home and never had the time or patience. Well, nothing like a global pandemic and quarantine to give you that time (not so much the patience though...) 


3 cups of flour
1 teaspoon salt 
1 teaspoon baking soda
1 cup brown sugar (half dark and half light if you have it) 
3/4 cup white sugar
2 sticks of butter 
2 teaspoons lemon extract 
2 teaspoons vanilla extract 
1 capful of lemon juice (I only had jar lemon juice but fresh would be better, and add zest too!)
2 eggs
1 cup white chocolate chips 

Preheat your oven to 350

Sift together the flour, baking soda, and salt. Set aside. 

In your mixer, cream together the butter and all the sugar. If your butter isn't softened, put it in the microwave on defrost for 30 seconds. Perfectly softens that way! 
Once the sugars and butter are creamed together, add in the vanilla, the lemon, and the eggs. 
Once that is all happily married. slowly add in the flour mixture. Do it in three batches to evenly mix well. Scrape the sides of your mixer as needed. 

Remove the bowl from the mixing stand and gently fold in the white chocolate chips. 

Scoop (I used a cookie dough scooper) dough onto the cookie sheet for 10 minutes, 12 minutes MAX. 

After 3 minutes, gently remove and place cookies on a cooling rack. 

Grab yourself a glass of milk and enjoy. 

This recipe made 2 dozen BIG cookies. Like BIG. 

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