With Spring in full bloom and Easter coming up this weekend, I hatched (yes, that’s an egg pun – please forgive) a plan to make some sort of lemon-themed cookie.
Well, the planets just so happened to align with my plan.
Last week, I was at my home away from home (aka. Target) picking up Easter basket fillings and right there on the end-of-aisle display were the seasonal M&M’s.
I took a quick glance noticing the usual plain and peanut varieties simply coated in Spring colors. I also noticed a bag of coconut flavored M&Ms…innnnterrrrresting. Hmmm. But wait! What’s this?! Oh, yes. White chocolate M&M’s!
What took them so long to come up with this? And why didn’t I think of it? Oh well, they’re here now and that’s all that matters. White chocolate M&Ms were meant for my lemon cookies. It was fate. And I’m not one to tempt fate, so here we go.
I used lemon pudding mix in the batter and this provides a nice lemon flavor all on its own. However, I wondered how the cookies might taste if I added a tart glaze to the top. Immediately, I thought of my mom’s lemonade cake. The cake is made in a 13×9 pan and when it comes out of the oven, you poke the entire surface with a fork and then slather it in a delicious glaze made of frozen lemonade and powdered sugar. The cake is put in the fridge to chill and the glaze seeps into the cake. Best summer dessert EVER!
I made a batch of the same glaze we use on that cake and drizzled some on top of my cooled cookies. It makes the cookies a little sticky and they’ll be even more moist so will fall apart easier if you’re transporting them…but chances are, they will get eaten before anything can fall apart or anyone can complain about having sticky fingers.
To glaze or not to glaze. That’s a question only you can answer.
If you’re short on time or having to travel any distance with the cookies, I’d skip the glaze. In the mood for over-the-top lemony goodness? Make the glaze.
Finally, what if you can’t find white chocolate M&Ms in your store? What if you’re just finding this recipe long after the Easter candy has cleared the shelves? Just use white chocolate chips. It won’t be the exactsame as the M&Ms in terms of size or the candy shell, but you’ll get the basic flavor.
White Chocolate Lemon Cookies
- 2 1/4 c. flour
- 1 tsp. baking soda
- 1 c. unsalted butter, softened
- 3/4 c. brown sugar
- 1/4 c. sugar
- 1 (3oz.) package instant lemon pudding mix
- 2 eggs
- 1 tsp. vanilla
- 2 bags white chocolate M&Ms (or 2 bags of white chocolate chips)
Preheat oven to 350°.
Combine the flour and baking soda and set aside.
In a large bowl, cream together the butter and sugars. Beat in the instant pudding mix until blended. Stir in the eggs and vanilla.
Add the flour mixture.
Stir in the white chocolate M&Ms or chips.
Using rounded spoonfuls, place the dough balls onto cookie sheets that are lined with parchment paper or a silpat liner.
Bake 10-12 minutes until edges are golden brown. They may still look a little under-done. That’s okay, they’ll keep cooking on the tray as they cool. Once they are comfortable to touch, transfer to a cooling rack.
If desired, after the cookies are cool, drizzle with lemonade glaze (see below). Just be sure to put paper towels, wax paper or foil underneath your cooling rack to catch the drips. Allow the glaze to set before putting them in a storage container.
Lemonade Glaze (optional)
- 1 small can frozen lemonade
- 2 cups powdered sugar (sifted)
In a medium bowl, combine the lemonade and powdered sugar.