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You know what gets me through the long winter months? I mean, besides multiple layers, my favorite hoodie, and a ridiculously high heating bill? It’s the promise of spring on the horizon, of flowers blooming and birds singing and… Oh, don’t give me that look. Even a Totally the Bomb writer is allowed to get all sappy once in a while. You don’t think we’ve got the switch labelled “copious amounts of sarcasm” just flipped on at all times, do you? Did I mention that heating bill? Anyway, what I was trying to get at with all that nonsense about the wonders of spring is that I’ve got this recipe for Springtime Lemon Cookies that I want to share with you today. They’re bright, colorful, and full of sugar – everything you could want as we venture into the spring months.
What You’ll Need to Make Springtime Lemon Cookies:
- 1 box lemon cake mix
- 2 Tbsp. all-purpose flour
- 1/2 tsp. baking powder
- 2 eggs
- 1/3 cup vegetable oil
- 1/2 cup white chocolate chips
- 1/2 cup pastel chocolate chips
- Optional – juice from one lemon
How to Make Springtime Lemon Cookies:
And speaking of heating bills…as with all good baking recipes, this one starts off with you preheating your oven to 350 degrees. Line your favorite baking sheet with parchment paper and set it aside some place where it can watch you make the delicious cookies you’re about to plop down onto it’s face. It’s only polite.
In a large mixing bowl that you love slightly less than your cookie sheet, mix the cake mix, flour, and baking powder until combined. Then, add the eggs and oil and mix until they’re well incorporated. This dough will be pretty stiff. I’m not even allowed to make the jokes I want to here. Now that you’ve got some stiff dough, fold in both types of chocolate chips, as well as the lemon juice if you’re adding that. And why wouldn’t you? This is springtime we’re talking about.
Retrieve your beloved cookie sheet and drop tablespoon-sized balls of dough down onto it. Bake for 8-10 minutes – any longer and the white chips will turn brown, and we’re making spring cookies here, not autumn ones. Let them cool on the cookie sheet for 5 minutes before transferring to a wire rack. Then, enjoy the taste of spring!