Whew! This past month has been a doozy! As you heard, the hosting provider for the blog was hacked back in February back and the blog has been totally jacked up for the past few months. It’s been a crazy scramble to put the pieces back together. But we made it through!!

I got by, with a little help from my friends. 🙂 A super special thank you to Detty’s hubby for helping me with the technical side of things (databases are just not my cup of tea). I will forever own him peanut butter rice krispy treats.

Though the timing couldn’t be more inconvenient, it turns out it wasn’t the worst thing that could have happened. Going into 2016 we had plans for relaunching the blog with new branding, adding in some new features and updating our tech. Plus we had two new awesome gals; Detty & Liz join our little team. Changes were happening and this just forced us to push forward a bit faster than we probably would have otherwise. You never know what you can accomplish until life smacks you straight in the face with a big old sack of lemons, right?

We made it through to the other side. Better. Bolder. Bluer. 😉 Awesome… now with more sprinkles.

And without further ado, COOKIES!

I know I said there would be pink lemonade, but I promise that these lemon white chocolate chip cookies won’t disappoint. This is one of my favorite go-to cookie recipes. Not only are they SUPER EASY to make, they have a lovely light and fresh flavor that isn’t too tart nor too sweet.

They have graced the dessert tables of several occasions this year and are perfect for when you want something a little different or maybe a little fancier than a regular chocolate chip cookie. They are perfect for tea parties, baby showers, Easter dessert (or before dinner, who are we kidding) and summer pool parties.

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Lemon White Chocolate Chip Cookies

By Heidi

April 20, 2016

• Categorized: Desserts

These Lemon White Chocolate Chip Cookies have a delicate lemon flavor and a smooth buttery finish. Pudding in the mix keeps the cookies fluffy and delicious for days. They are easy to make and the perfect treat for a spring brunch, baby shower, Easter and more!

• Prep Time: 10m
• Cook Time: 30m
• Total Time: 40m
• Yield: 36 cookies

Ingredients

• 2 1/4 c flour
• 1 tsp. baking soda
• 1/4 tsp. salt
• 1 pkg lemon instant pudding mix, small (3.4 oz)
• 1 c butter (2 sticks), softened
• 1/4 c white sugar
• 3/4 c brown sugar
• 2 large eggs
• 1 tsp. vanilla
• 1 pkg (12oz) white chocolate chips

Instructions

1. Preheat oven to 375 degrees.
2. In a medium bowl stir together flour, baking soda and salt. Set aside.
3. In a large bowl or stand mixer bowl with paddle attachment, beat butter, pudding mix, and sugars until light and fluffy.
4. Add vanilla and eggs, one at a time, and beat until incorporated.
5. Add dry ingredients to wet, a little at a time, mixing until incorporated between each addition.
6. Stir in full bag of chocolate chips.
7. Spoon round balls (about 1 inch in diameter) of dough onto a non-stick cookie sheet (or baking pan lined with parchment paper or a silpat mat).
8. Bake at 375 degrees for 8-10 mins or until edges start to brown slightly.

Aren’t they just pretty little things?