Sunshine Cookies

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I recreated this cookie after having something similar at a quaint roadside farmstand. I couldn’t stop thinking about it and had to have a whole batch! Lemon and white chocolate might seem like an untraditional flavor combo, but I promise it works. It more than works, it’s heaven. These have the perfect ratio of sweet to tart and softness to crisp.

These are super quick and easy, too, since the base is a box of cake mix! Takes no more than 5 minutes of prep time, with a big payoff of deliciousness.

Sunshine Cookies
Adapted from My Baking Addiction

1 box lemon cake mix
2 eggs, lightly beaten
1/3 c. vegetable oil
zest of 2 lemons
2 tbsp. fresh lemon juice
1/2 tsp. lemon extract
1/2 c. white chocolate chips

1. Preheat oven to 375.

2. Pour cake mix into a large bowl. Add in the rest of the ingredients except white chocolate chips. Stir until well combined (Amy’s note: I used my KitchenAid mixer, it was done in about 10 seconds). Gently stir in white chocolate chips.

3. Line cookie sheets with silicone baking mat or parchment paper. Drop by teaspoonful onto the cookie sheets (12 cookies on each sheet, bake in batches as needed). Bake for 7 minutes or until the edges are just beginning to brown. Cool for 2-3 minutes on cookie sheet, then transfer to a wire rack to cool completely. Enjoy!

Makes 30 cookies