Lemon Sunshine Cookies

18 Apr

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I am running a 10k race this Sunday, it’s called the Vancouver Sun Run. There are around 50,000 participating. It’s always been in the back of my head since I was a teenager that I wanted to do it. I never thought I would. Things changed for me just about a year ago when a group (Red Faced Runners) on Twitter decided to challenge everyone to complete a 5k. This will be my 3rd race in less than a year.

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I was super excited and really, really nervous to register. It meant facing that girl who was always the slowest, too fat, who never thought they could, who was never good enough, and admitting that maybe, just maybe she is something she never thought she would be… a runner.

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A runner was always someone, to me, who was super athletic, perfectly proportioned and made running look easy. I have come to find that runners come in all shapes and sizes. Sometimes they struggle and wanna quit and have very red faces.

Being a runner means something different today than it did a week ago, before the attack at the Boston Marathon.

Lemon Sunshine Cookies Recipe

The attack was senseless and horrific and so many more horrible things I can’t even put into words. It also showed what an amazing spirit runners, the community and the City of Boston has. I watched my Twitter feed for news on Dara of Cookin’ Canuck and a founded of the Red Faced Runner’s who was in Boston with her sons watching her husband run. Thank good they are all safe and sound. While I was watching I saw offers flood Twitter from the residents of Boston to shelter and feed those who were stranded.

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It was amazing and heart warming.

So on Sunday when I run I will be wearing blue for Boston.

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Here are some happy, cheery cookies because we all need a little extra sunshine. They are lemon pudding cookies, dipped in white chocolate and then sprinkled with..well… sprinkles.

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Lemon Sunshine Cookies

Cream together butter, brown sugar and granulated sugar.

Lemon Sunshine Cookies

Then add in your lemon pudding, really any flavor will do but these are lemon sunshine cookies so we are using lemon here.

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Then add in your eggs and vanilla.

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Next add flour and baking soda. Mix slowly until combined.

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Roll out a rounded tablespoon of dough and bake on a lined pan for 8-10 minutes.

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Cool on a wire rack. Once completely cooled melt a bag of white chocolate chips.

Dunk 1/2 the cookie in white chocolate and place on a lined baking sheet. Sprinkle with sprinkles right after dipping.

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Let sit until the chocolate hardens. If you are in a hurry pop in the freezer for a couple minutes.

Lemon Sunshine Cookies

Serving Size: 24 cookies

a super soft lemon pudding cookie, dipped in chocolate and covered in sprinkles.


  • 3/4 c butter - room temp
  • 1/2 c granulated sugar
  • 1/2 c light brown sugar - packed
  • 1 regular size box instant lemon pudding (4 serving size)
  • 2 eggs - room temp
  • 1 tsp vanilla
  • 1 tsp baking soda
  • 2 1/4 c all purpose flour
  • 1 bag (1 3/4 c) white chocolate chips melted
  • sprinkles


  1. Preheat oven to 350 F. Move oven rack to the middle position. Line a baking sheet with parchment paper. Set aside.
  2. In a medium bowl whisk together flour and baking soda. Set aside.
  3. In the bowl of your standing mixer cream together butter, granulated sugar and brown sugar until uniform in color. About 3-4 minutes on medium speed.
  4. Scrape down the bowl and add in your pudding. Mix on low until combined.
  5. Add in your eggs and vanilla, just until combined.
  6. With your mixer on low slowly add in your flour and baking soda.
  7. Once combined scoop a rounded tablespoon on to your prepared baking sheet and bake 8-10 minutes.
  8. Once baked move to a wire rack to cool completely.
  9. Line 2 baking sheets with parchment or wax paper.
  10. Once cooled melt a bag or 1 3/4 c white chocolate chips into a deep bowl or measuring cup. (to melt chocolate heat on 50% in microwave stirring every 30 seconds until smooth)
  11. Dunk half the cookie in the chocolate and let the excess drip off. Pour sprinkles over the chocolate and repeat until all the cookies are covered.
  12. Let sit undisturbed until chocolate hardens, or pop in the freezer to help it along.
  13. Store at room temp for up to 5 days in an airtight container.

3 Responses to “Lemon Sunshine Cookies”

  1. Erin @ The Spiffy Cookie April 18, 2013 at 12:21 pm #

    I run a couple 5ks a year but I’ve always wanted to do a 10k. They are less frequent though so the opportunity doesn’t come up much. These cookies are very pretty by the way. Love the sprinkles.

  2. Rosie @ Blueberry Kitchen April 20, 2013 at 2:47 pm #

    Your cookies look gorgeous and I love the name!

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