White Chocolate Lemon Cookies
This recipe makes about 18-22 cookies. Store in an air tight container. Cookies will stay fresh and soft for up to 3 days.
  • 1 box Lemon Cake mix
  • 1/2 cup butter, melted
  • 1 egg, beaten
  • Juice from one lemon
  • 1 cup white chocolate chips, plus 1/2 cup for melted drizzle
  • powdered sugar, for dusting the tops of cookies
  1. Preheat oven to 350 degees.
  2. Combine and stir the melted butter (make sure it is not hot) into the cake mix along with the beaten egg, and fresh lemon juice.
  3. Add the 1 cup white chocolate chips and stir.
  4. Scoop (I use a medium sized cookie scoop) the cookie dough onto a covered baking sheet (parchment paper or baking mat).
  5. Bake for 8-10 minutes. Do not over bake. (The white chips won't be white anymore if you do.)
  6. Allow the cookies to finish baking on the baking sheet for another 5-7 minutes after you take them out of oven.
  7. To melt the white chocolate chips:
  8. Boil about 1 inch of water in a small sauce pan. Take off burner.
  9. Put 1/2 cup of white chocolate chips in a medium sized heat resistance bowl. Set the bowl on top of the small pot of already hot/boiling water. This will melt the white chocolate without burning it. (If you feel comfortable to use microwave, go ahead...it always changes the texture with me.)
  10. Drizzle the melted white chocolate onto the cookies.
  11. Dust with powdered sugar.
  12. Enjoy!
Recipe by Simply Gloria at https://simplygloria.com/white-chocolate-lemon-cookies/