I’m choosing lemon over chocolate today. Life is a little chaotic, and a bright, citrusy cookie feels just right.
This is the second cookie recipe I’ve shared this month for Better Homes and Gardens, and my lemon obsession has officially returned. I started with a tangerine butter cookie base and swapped tangerine for bright lemon, then folded in about 1/2 cup of white chocolate chunks. The results are addictive.
One ingredient that surprised me is white cornmeal. It gives these cookies an extraordinary chew and a delightful texture contrast that keeps you coming back for more. They’ve already earned a spot on my growing list of favorite holiday bakes.
Last week’s post about chocolate pistachio cookies caused a bit of confusion because the recipes are presented differently on the BHG site than on my own. This month I’m taking classic BHG cookie recipes and giving them a personal twist. The original recipe is always linked, and I describe the simple changes I make. For these lemon cookies, the adjustments were minimal — swap citrus, add white chocolate — but the outcome is extraordinary.
If you want to try them yourself, the full recipe is available through the Better Homes and Gardens feature. In the meantime, I’m going to have a few more for breakfast — or perhaps a few more than that.