Lemon Cookies with White Chocolate and Mint

May 1, 2016

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

Volume Grams Ounces

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

Instructions

MISE EN PLACE FOR THE COOKIE DOUGH

Zest 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. Click here to read The Finer Cookie’s article on how to separate eggs.
Measure the flour and set aside.
Measure the white chocolate and chop into bite size pieces (unless you’re using small chips, which in that case, leave as is).
NOTE ON WHITE CHOCOLATE: Depending on the size of the chips, sometimes the white chocolate can keep the cookie from holding together, especially when slicing. The rolls will want to break apart due to the chunky nature of the chips. Also, white chocolate can be very sweet. You might prefer less sweetness. For these reasons, adjusting the amount of wc is completely alright. Use less if you want. The result will not change terribly much.

White Chocolate ready to be chopped.

Chop 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.
NOTE ON LEMON OIL – I understand that it might be difficult to find proper lemon oil. If this is the case, add more lemon zest rather than reaching for lemon extract. The two products are not the same thing.

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, adding a small amount to start and add more if needed.

Add the chopped mint to the cookie dough.

Divide the dough evenly into 4 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.

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.