Ingredients

The following ingredients have 24 Servings
  • 1 1/2 cups salted butter (softened)
  • 1 1/2 cups granulated sugar
  • 3 eggs
  • 1 tbsp lemon emulsion (I use Lorran's Brand)
  • 1/4 cup canola oil
  • 4 1/2 cups all purpose flour
  • 3 tsp baking powder
  • yellow gel food coloring
  • 1 1/2 cups white chocolate chips
  • 1/2 cup powdered sugar
  • 1 1/2 tsp cornstarch

Instruction

  • Preheat your oven to 350°.
  • In the bowl of a stand mixer, cream together the butter and sugar for 1 minute.
  • Scrape the sides of the bowl and add in the eggs, lemon emulsion and canola oil. Mix until well combined.
  • Add in the flour and baking powder. Mix until a soft dough forms.
  • Add the yellow food coloring a few drops at a time until you have a deep yellow color. The cookies will get lighter as they bake.
  • Lastly, mix in the white chocolate chips.
  • Scoop the cookie dough out in a heaping 1/3 cup portions. Roll into a ball. Break the ball in half and then smash the two half back together, leaving the rough edges up. This will give the cookie top some good texture.
  • The cookies will spread and flatten a bit as they bake, so keep them fairly tall. Repeat with the remaining dough.
  • Arrange on a parchment paper or silicone baking mat covered pan. Place 6 cookies on each tray.
  • In a small bowl, combine the powdered sugar and corn starch.
  • Spoon a generous amount of powdered sugar onto the top of each cookie.
  • Bake at 350° for 14-16 minutes. The cookies will spread slightly and puff up in the center. That is when you know it's time to take them out of the oven.
  • Allow the cookies to cool on the pan for 20 minutes before serving.
  • Serve warm and enjoy!