I’m choosing lemon over chocolate today. Things are nuts.
This is my second cookie recipe this month for Better Homes and Gardens, and my lemon obsession has returned in full force. I adapted a tangerine butter cookie recipe by swapping tangerine for lemon and folding in about 1/2 cup of white chocolate chunks. The result is bright, buttery, and addictively good.
One ingredient that surprised me was white cornmeal. It adds a subtle grainy texture that makes the cookies wonderfully chewy without being gritty. Combined with the lemon and white chocolate, these cookies landed straight onto my must-bake list. The chew, the citrus lift, and the sweet pockets of white chocolate are a perfect match.
Last week’s chocolate pistachio cookies caused a bit of confusion because the recipes on BHG are shared in a different format than on my site. This month I’m taking classic BHG cookie recipes and adding my own slight twists. I always link to the original recipe and note the simple changes I made. For these lemon butter cookies, the adjustments are straightforward: swap citrus for lemon and stir in white chocolate. No gimmicks—just delicious results.
You can find the full version of this recipe on Better Homes and Gardens. Meanwhile, I’m off to eat a few more cookies for breakfast—because when life hands you lemons and white chocolate, you eat them.