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Panera Lemon Drop Cookies Recipe

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This recipe for Panera Lemon Drop Cookies is from From Grandma's Kitchen to Yours, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
3 cups Flour
1 tsp Baking Soda
3/4 tsp Salt
2 sticks Unsalted Butter, softened
1 cup Brown Sugar
3/4 cup White Sugar
1 1/2 tsp Pure Vanilla Extract
1/8 tsp plus 8 drops Food Grade Essential Oil
1 tsp Lemon Juice from Fresh Lemon
Zest of Lemon
2 Eggs
1 1/2 cups White Chocolate Chips
Parchment Paper

Directions:
Directions:
In a medium bowl, whisk together flour, salt and baking soda. Set aside.

Using an electric mixer cream butter and sugars.

Mix in the vanilla, lemon oil and lemon zest with one egg. Mix well. Mix in second egg.

Slowly beat in flour mixture a little at a time mixing lightly between each addition.

Fold in white chocolate chips.

Scoop golf ball sized of dough onto a parchment lined baking sheet. Space them far enough apart to leave room for spreading. If time allows, refrigerate them covered for at least an hour or up to overnight. When baking time comes, move the balls to a new baking sheet with fresh parchment paper.

Bake 10 minutes or until edges are just turning golden brown.

NOTE: If making gluten free, use add lemon zest from 1 1/2 lemons and use 2 tsp lemon juice instead.

Personal Notes:
Personal Notes:
Len said that they are AWESOME!

 

 

 

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