Lemon White Chocolate Cake Mix Cookies Food

LEMON WHITE CHOCOLATE COOKIES RECIPE

Steps:

• Combine cake mix, eggs, and oil in large mixing bowl, and beat well.
• Stir in White Chocolate baking chips.
• Chill dough in refrigerator for 1 hour.
• Preheat oven to 350 degrees.
• Form dough into rounded balls and drop onto ungreased non-stick Cookie Sheet.
• Bake for approx. 7 - 9 minutes, or until done. ENJOY!

LEMON WHITE CHOCOLATE CHIP COOKIES

Steps:

• Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Whisk the flour, baking soda, cream of tartar and salt in a medium bowl; set aside.
• Beat the butter, sugar and lemon zest in a large bowl with a mixer on medium-high speed until light and fluffy, 3 minutes. Beat in the eggs, one at a time, then beat in the lemon juice and vanilla. Reduce the mixer speed to low; beat in the flour mixture in two batches until combined. Stir in the white chocolate chips with a wooden spoon.
• Drop heaping tablespoonfuls of dough about 2 inches apart on the prepared pans. Bake, switching the pans halfway through, until the cookies are just golden around the edges, 10 to 12 minutes. Let cool 3 to 5 minutes on the baking sheets, then transfer to a rack to cool completely.

LEMON WHITE CHOCOLATE CAKE MIX COOKIES

Steps:

• Place butter, cake mix, and eggs in a large bowl. Stir or mix until combined and no lumps remain. Stir in white chocolate chips.
• Scoop 2-tablespoon balls of cookie dough onto a cookie sheet lined with parchment or silicone baking mats. No need to space them; we are chilling the dough. Chill for at least 30 minutes.
• Preheat oven to 350°F. Line a second cookie sheet with parchment or silicone baking mat.Space cookies 2-inches apart on cookie sheets. Bake for 10-13 minutes, or until they just lose their glossy sheen. These cookies stay puffy and will settle a bit as they cool but don't become flat. Immediately after removing from the oven press a few more white chocolate chips on top for decoration. Cool at least 10 minutes before removing from the cookie sheet.
• Store in an airtight container for up to 3 days or freeze for up to 2 months.