It’s summer!!! Well, almost, but practically, so that means it is…right?
Summer means fru fru lemon slices in my water. Because I’m fancy.
For some people, summer means outdoor sports. Water skiing, outdoor bootcamps, catfishing…
Ummm…not this gal. Sorry, but no. I’m all about the sweating, but within an air conditioned building. No friggin way I’m working up a sweat in the sunshine. Want to watch me pass out?
Didn’t think so.
And don’t even get me started on fishing! Seriously, did you know that it’s considered a sport now?
You should have heard me telling my fiancé all the ways it’s NOT a sport.
“I’ve decided to be a professional flower picker. I know its all totally up to chance whether or not the daisies will be ready to pick tomorrow, but I’m totally putting on my sweat band and hoping for the gold!”
Really! There is no way to monitor that! Is there a way to determine if the fish will bite the hook? Or even be there? No!
“You must be in excellent shape and very well conditioned because that giant fish just bit your hook!”
No. Sorry, but no. And for the love of God, don’t make me watch it again.
Back to cookies? Because that’s a sport I could win!
Lemon cookies, of course, because its summer! Duh. And they’re sprinkled in powdered sugar, studded with white chocolate chips, slightly crisp exterior and fluffy, tender interior. Drooling? Yes, me too.
These are perfect for spreading the joy of summertime. You’re friends will love you.
Lemon White Chocolate Chip Cookies
(makes 26 cookies)
½ cup butter, softened (1 stick)
¼ cup brown sugar
¼ cup powdered sugar
¼ cup granulated Stevia (or granulated sugar)
zest of 2 lemons
juice of 1 lemon
½ tsp. vanilla extract
2 cups flour (all purpose, white whole wheat, or gluten-free blend + 1tsp. xanthan gum)
2 Tbs. vanilla pudding mix (I use the sugar-free, fat free)
1 tsp. baking soda
¾ cup white chocolate chips
powdered sugar, for dusting
~In the bowl of your mixer (or in a large mixing bowl with a hand-mixer), combine the butter and sugars (all three). Cream them together on medium speed for 3-5 minutes, until light and fluffy. Add the egg and continue to mix for an additional 2 minutes. Next, add the lemon zest, juice and vanilla extract and mix for an additional minute.
~Now, add the flour, pudding mix and baking soda. Mix until it just pulls into a dough (this will be relatively quick). Then, add your white chocolate chips and stir them in by hand (or let your mixer slowly incorporate them, but don’t over-mix).
~Scoop the dough with a cookie scoop into balls. Place the balls of cookie dough onto a prepared baking sheet or onto a plastic-wrap covered plate, then cover with plastic-wrap after all the dough is scooped. Place in the fridge to let set for at least 6 hours, ideally overnight.
~Preheat your oven to 350 degrees F. Line baking sheets with parchment or silicone mats. Place the refrigerated cookie dough balls onto the baking sheets, well spaced (I bake 12 per sheet, equally spaced). Use the palm of your hand to press down the cookie dough to slightly flatten them (or else they will bake up as cookie domes…which is fine if you like thicker cookies). Bake the cookies for 10-12 minutes, but don’t over-bake them because they firm up a bit when they’re cooling and you don’t want to lose the soft texture (I found that 11 minutes in my oven was perfect).
~Let the cookies cool on a wire rack. When they’re cool, dust them with extra powdered sugar (this is optional, but it makes the cookies just a bit more special) before serving. Enjoy!
PS Thank you for all of your entries in my QuestBar giveaway!