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WHITE CHOCOLATE AND MINT LEMON COOKIES

 

May 1, 2016

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Show Mom your sweetest and most authentic affections by baking her Lemon Cookies with White Chocolate and Mint. These homemade cookies crunch and dissolve into creamy puddles. The lemon, chocolate and mint refresh and crunch to addictive proportions . It's best you make a double batch (the recipe doubles easily), just to be certain you have enough to give Mom on Mother's Day.

Today, I am joined by a group of talented bloggers from the Sunday Supper Movement to celebrate Mom's Favourite Recipes with a collection of delicious Mother's Day recipes. I'm very proud to contribute this recipe to the event-- Lemon Cookies with White Chocolate and Mint. I expect Mom will adore these cookies, bite-after-bite.

These beautiful cookies were slightly adapted from Shirley Corriher's exceptional book BakeWise.

The Finer Cookie is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for websites to earn advertising fees by advertising and linking to amazon.com. This post contains affiliate links, which means The Finer Cookie will receive a small commission if you make a purchase using this link. This modest income helps support the website.

Ingredients

Makes 36 cookies

Grams

Ounces

Volume

  • 227grams unsalted butter, cut into pieces
  • 150grams sugar
  • 6 grams salt
  • 1 teaspoon (5ml) light corn syrup
  • 1/2 teaspoon (2.5 ml) pure lemon extract or lemon oil
  • 1 tablespoon (30 ml) lemon zest
  • 37 grams egg yolks
  • 249 grams bleached all purpose flour
  • 170 grams white chocolate chips
  • 2-4 tablespoons finely chopped mint
  • 8 ounces unsalted butter, cut into pieces
  • 5.3 ounces sugar
  • 1 teaspoon salt
  • 1 teaspoon light corn syrup
  • 1/2 teaspoon pure lemon extract or lemon oil
  • 1 tablespoon lemon zest
  • 1.3 ounces egg yolks
  • 8.8 ounces bleached all purpose flour
  • 6 ounces white chocolate chips
  • 2-4 tablespoons finely chopped mint
  • 1 cup unsalted butter, cut into pieces
  • 3/4 cup sugar
  • 1 teaspoon salt
  • 1 teaspoon light corn syrup
  • 1/2 teaspoon pure lemon extract or lemon oil
  • 1 tablespoon lemon zest
  • 2 large egg yolks
  • 2 cups bleached all purpose flour
  • 2 cups white chocolate chips
  • 2-4 tablespoons finely chopped mint

Instructions

MISE EN PLACE FOR THE COOKIE DOUGH

Zesting the lemon.
Zesting the lemon.

  • Measure the butter, sugar, salt, corn syrup, and lemon extract or oil in a mixing bowl for either a stand mixer or a handheld one.
  • Separate the eggs and set the 2 yolks aside.
  • Measure the flour and set aside.
  • Measure the white chocolate and chop into bite size pieces (unless your using chips, which in that case, leave as is).

White Chocolate ready to be chopped.
White Chocolate ready to be chopped.

  • Chop the mint.

Chopping the mint.
Chopping the mint.

ASSEMBLE THE COOKIE DOUGH

  • Cream the butter, sugar, salt, corn syrup, lemon extract/oil, and lemon zest until light and creamy. Add the yolks, one at a time, and beat until throughly blended.

Creamed butter and sugar et al.
Creamed butter and sugar et al.

  • Scrape down the sides of the bowl and with the mixer at the lowest speed, beat in the flour, scraping down the sides and bottom of the bowl.
  • Stir in the white chocolate chips.

Completed cookie dough.
Completed cookie dough.

  • Add the chopped mint to the cookie dough.

Adding the mint to the cookie dough.
Adding the mint to the cookie dough.

  • Divide the dough evenly into 4 pieces.

Divide the dough into four pieces.
Divide the dough into four pieces.

  • Roll each piece into log about 2 inches (5 cm) in diameter. Wrap each roll individually in plastic wrap and refrigerate at least 2 hours or overnight.

Cookie dough rolled into 4 pieces, ready for the fridge.
Cookie dough rolled into 4 pieces, ready for the fridge.

BAKE THE COOKIES

  • About 30 minutes before you are ready to bake, place a shelf in the center of the oven and preheat the oven to 375F/191C.
  • Cover a baking sheets with parchment.
  • Slice cookies with a serrated blade to 3/8-inch (6 cm) thick and arrange about 1 inch (2.5 cm) apart on the sheet.

Slicing the cold cookie dough.
Slicing the cold cookie dough.

  • Ready for the oven.

Sliced cookies on the sheet ready for the oven.
Sliced cookies on the sheet ready for the oven.

  • Place the baking sheet in the oven, and bake at 375F for about 15 minutes, one sheet at a time until the edges just begin to brown.

Baked Lemon Cookies with White Chocolate and Mint.
Baked Lemon Cookies with White Chocolate and Mint.

  • I slightly over baked them.

Over baked Lemon Cookies with White Chocolate and Mint.
Over baked Lemon Cookies with White Chocolate and Mint.

  • Allow to cool on the sheet for 2 minutes, and then remove to a cooling rack.
TAGS:  lemon   white chocolate   mint       LABELS: Quick and Easy  Savoury  Citrus 

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Comments

7 Comments

Wendy Klik   2017-01-04

These just look lovely

Kimberlie 2017-01-04

Thanks Wendy. They are as delicious as they look.

Betty Ann Quirino   2017-01-04

I love lemon cookies and these have a unique, delicious twist to them!

Kimberlie 2017-01-04

There isn't anything like lemon and mint. I hope you try them one day. Let me know if you do.

Lynne Webb   2017-01-04

The flavor combination in these cookies sounds divine - I will have to give them a try.

Kimberlie 2017-01-04

Thanks Lynne. I hope you try them and I especially hope you like them!

Meaghan   2017-01-04

Love the combo of lemon and white chocolate! So unique. I would never have thought of that. Will definitely be trying these cookies :) Loving participating in #SundaySupper. So much inspiration from the great recipes that are shared each week.

Kimberlie 2017-01-04

Thanks Meaghan! Thanks for stopping by. If you do bake these cookies, please let me know how you like them. Thanks!

Jolina - The Unlikely Baker   2017-01-04

These cookies look and sound fantastic. Love lemon and white chocolates but I never would have thought to put mint in the mix. Exciting combination!

Kimberlie 2017-01-04

Thanks Jolina, If you try these, you won't be disappointed. They're as good as they look.

Maria   2017-01-04

Another perfect cookie... looks amazing Kim! Thanks for sharing :)

Kimberlie 2017-01-04

Thank you Maria.

Laura Dembowski   2017-01-04

What gorgeous, delicate cookies!

Kimberlie 2017-01-04

Thanks Laura! These are delicious. Thanks for stopping by.

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WHITE CHOCOLATE AND MINT LEMON COOKIES

Makes 36 cookies

Ingredients
  • 227grams unsalted butter, cut into pieces
  • 150grams sugar
  • 6 grams salt
  • 1 teaspoon (5ml) light corn syrup
  • 1/2 teaspoon (2.5 ml) pure lemon extract or lemon oil
  • 1 tablespoon (30 ml) lemon zest
  • 37 grams egg yolks
  • 249 grams bleached all purpose flour
  • 170 grams white chocolate chips
  • 2-4 tablespoons finely chopped mint
Instructions

MISE EN PLACE FOR THE COOKIE DOUGH

Zesting the lemon.
Zesting the lemon.

  • Measure the butter, sugar, salt, corn syrup, and lemon extract or oil in a mixing bowl for either a stand mixer or a handheld one.
  • Separate the eggs and set the 2 yolks aside.
  • Measure the flour and set aside.
  • Measure the white chocolate and chop into bite size pieces (unless your using chips, which in that case, leave as is).

White Chocolate ready to be chopped.
White Chocolate ready to be chopped.

  • Chop the mint.

Chopping the mint.
Chopping the mint.

ASSEMBLE THE COOKIE DOUGH

  • Cream the butter, sugar, salt, corn syrup, lemon extract/oil, and lemon zest until light and creamy. Add the yolks, one at a time, and beat until throughly blended.

Creamed butter and sugar et al.
Creamed butter and sugar et al.

  • Scrape down the sides of the bowl and with the mixer at the lowest speed, beat in the flour, scraping down the sides and bottom of the bowl.
  • Stir in the white chocolate chips.

Completed cookie dough.
Completed cookie dough.

  • Add the chopped mint to the cookie dough.

Adding the mint to the cookie dough.
Adding the mint to the cookie dough.

  • Divide the dough evenly into 4 pieces.

Divide the dough into four pieces.
Divide the dough into four pieces.

  • Roll each piece into log about 2 inches (5 cm) in diameter. Wrap each roll individually in plastic wrap and refrigerate at least 2 hours or overnight.

Cookie dough rolled into 4 pieces, ready for the fridge.
Cookie dough rolled into 4 pieces, ready for the fridge.

BAKE THE COOKIES

  • About 30 minutes before you are ready to bake, place a shelf in the center of the oven and preheat the oven to 375F/191C.
  • Cover a baking sheets with parchment.
  • Slice cookies with a serrated blade to 3/8-inch (6 cm) thick and arrange about 1 inch (2.5 cm) apart on the sheet.

Slicing the cold cookie dough.
Slicing the cold cookie dough.

  • Ready for the oven.

Sliced cookies on the sheet ready for the oven.
Sliced cookies on the sheet ready for the oven.

  • Place the baking sheet in the oven, and bake at 375F for about 15 minutes, one sheet at a time until the edges just begin to brown.

Baked Lemon Cookies with White Chocolate and Mint.
Baked Lemon Cookies with White Chocolate and Mint.

  • I slightly over baked them.

Over baked Lemon Cookies with White Chocolate and Mint.
Over baked Lemon Cookies with White Chocolate and Mint.

  • Allow to cool on the sheet for 2 minutes, and then remove to a cooling rack.

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