Lemon Everything Cookies

🧂 Ingredients

• 1 stick unsalted butter, softened
• 3 Tbsp lemon juice

  from 1-2 lemons
• 2 tsp lemon zest

  from 1 lemon
• 1 egg
• 1/2 tsp vanilla
• 1½ cups AP flour
• 1 cup sugar
• 1/2 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp salt
• 3/4 c white chocolate chips
• 1/2 c dried cranberries
• 1/2 c toasted coconut flakes*

  *see below
• 1/2 c toasted almond slices or slivers*

  *see below

Instructions

• 1 You can buy pre-toasted coconut/almonds for this recipe or use your favorite
  method (oven, stove-top, microwave) to lightly toast them. Here’s what I use for
  this recipe:
• 2 Preheat oven to 350°F. Spread coconut and almonds on a sheet pan in a single
  layer. Toast for 2 minutes undisturbed. Remove from oven and shake pan to loosen
  items, then scrape coconut and almonds onto a sheet of parchment– spread into a
  single layer; do not "pile". Removing coconut and almonds from the oven promptly
  and removing them from the pan immediately prevents them from cooking further.
• 3 Preheat oven to 350°F. Line two light colored cookie sheets with parchment if
  desired and set aside.
• 4 In the bowl of a stand mixer with paddle attachment, cream the butter and sugar
  together on medium speed for 3-4 minutes until light and fluffy. Meanwhile–
• 5 In a medium bowl, whisk together the remaining dry ingredients: flour, salt,
  baking soda and baking powder. In a separate small bowl, whisk together the
  liquid ingredients: the egg, vanilla, lemon juice and lemon zest.
• 6 Once butter and sugar are creamed, add in the wet/liquid ingredients and mix on
  low for 30 seconds. Scrape sides of mixer if needed.
• 7 Return mixer to low speed and slowly add in the dry flour mixture–mix until just
  combined. Scrape sides down to fully incorporate all of the flour mixture.
• 8 Fold in the mix ins (white chocolate chips, cranberries, coconut and almonds).
• 9 Using a cookie scoop, place rounded cookies 2 inches apart on baking sheets.
  Bake on middle rack for 13-15 minutes, until barely browned on edges and top is
  no longer shiny.
• 10 Let cookies rest on baking sheets for 5 minutes then move to cooling racks.
  Enjoy!
  
  *Store cooled cookies in an airtight container at room temperature up to 4 days

Nutrition Info