white chocolate lemon cookiesIngredients:

for the cookies-
1/2 c  Smart Balance Light butter, at room temp or softened
1/3 c + 1 tbsp light brown sugar, packed 
1/8 c white sugar
2 small boxes (0.3 oz each) sugar-free lemon flavored jell-o, dry
1/4 c Egg Beaters (or 1 large egg)
1/2 tsp vanilla extract
1 1/8 c all-purpose flour
1/2 tsp baking soda
1/4 tsp table salt
1/2 c white chocolate chips
for the lemon glaze-
2/3 c powdered sugar
1 tbsp smart balance light butter
2 tsp fresh lemon juice
1/4-1/2 tsp fresh lemon zest


1. Preheat oven to 350°. 
2. In a medium bowl, combine flour, salt, and baking soda. Stir until well incorporated.
3. In a large bowl or in the bowl of a stand mixer with the paddle attachment, combine butter and both sugars until light and airy. 
white chocolate lemon cookies 24. Add eggs, vanilla, and jell-o packets to butter and sugar. Stir until well combined.
5. Gradually add dry ingredients in to wet in three different portions. Mixing until just combined after each addition of dry ingredients. 
6. Fold in white chocolate chips.
7. Scoop by the heaping tablespoonful onto an ungreased baking sheet (I used my medium-sized cookie scoop).
8. Bake for 10-13 minutes.  Allow cookies to cool on baking sheet for about 5 minutes, then transfer to wire cooling rack to cool completely.
9. In a small bowl, mix together ingredients for lemon glaze. Stir together until smooth. If glaze is too thick, add more lemon juice (a tiny bit at a time) until desired consistency is reached.
10. Pour glaze into a piping bag or Ziploc bag with the corner snipped. Drizzle glaze over cooled cookies.
Yields 15 cookies, serving size 1 cookie
4 points on Weight Watchers Points+ System
I am in no way affiliated with Weight Watchers.