I know that necessity is the mother of invention and while I’m not sure if that applies to craving a cookie, it probably should. I was looking for a really good recipe for Lemon Cookies and after looking and looking, I couldn’t find one that really made my mouth water, so I decided to improvise.
By taking components from a couple of different recipes, a fantastic cookie was born. You can thank me later.
As always, read through the entire recipe and all of the notes before starting.
Lemon Cream Cookies
Trust a BXTCH, you will need this cookie in your collection.
Ingredients
- 2 sticks unsalted butter, softened
- 1 cup sugar
- 3 tablespoons lemon jello mix
- 2 large eggs, room temperature
- 1 tablespoon lemon extract
- 2 1/2 cups all purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 (3.5 ounce) lemon pudding mix (not prepared)
- 10 lemon sandwich cookies, chopped
- 1 cup white chocolate chips
Instructions
PREHEAT OVEN TO 350° AND LINE A BAKING SHEET WITH PARCHMENT PAPER
Sift together
- Flour
- Baking Soda
- Salt
- Lemon Puddig Mix
Using a hand mixer OR stand mixer with a paddle attachment (recommended), cream together:
- Butter
- Sugar
- Jello Mix
Cream until light and fluffy. This will take about 5 minutes (with stand mixer).
Add eggs one at a time, mixing after each addition.
Add lemon extract.
Slowly add the flour mixture, mixing well after each addition.
Add crushed lemon sandwich cookies, mix well.
Add white chocolate chips, mix well.
Spoon/scoop onto your lined baking sheet.
Bake in preheated oven for about 15 minutes or until the edges begin to brown.
Once done, leave on baking sheet to cool for about 5 minutes, then transfer to cooling rack.
Enjoy.
Notes
When making these cookies, I use a red #24 scoop, which scoops about 2 1/2 tablesppons of dough. This yields me about 2 dozen cookies. This also means that my cook time is about 15 minutes. Depending on how you scoop/spoon your cookies and the size of your scoops, your cook time will vary. How many cookies you get to shove into your mouth will also vary.
I crush my sandwich cookies by adding them directly to the cookie dough and letting the paddle do the work for me.
I use a stand mixer with a paddle attachment, which is what I recommend. However, you can certainly use a hand mixer. If you do use a hand mixer, then I suggest you crush your sandwich cookies in a ziploc bag before adding to your dough.
Using a ramekin to crack your eggs into before you add to dough can save you from having to dig eggshells out of your bowl or teeth.
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