Sunny Side Up Cookies

Sunny Side Up Cookies

A fancy, gourmet cookie from a mix?

cookie mix

I love this Betty Crocker Sugar Cookie Mix for a lot of reasons.  I can toss in all kinds of extra ingredients into the dough and make a totally different cookie every time.  This one has lemon zest and coconut in the dough and a dollop of lemon curd on top.  And just to guild the lily, I drizzled the tops with melted white chocolate chips!

I think they look like a fried egg, sunny-side up!  That’s why I named these “Sunny Side Up Cookies.”

The mix is a great base for many different cookie combinations.  The funny thing is, I don’t think I have ever made the sugar cookie mix into just plain sugar cookies.  I always like to “tweak” recipes and make them my own.

I begin by zesting a lemon.  BTW, I think every properly equipped kitchen needs to have a good zester.

This one is a Microplane Classic Zester. It is sharp and makes zesting citrus fruits easy.  I have had other zesters over the years, but soon they become dull and useless after a while.  This one is my favorite.

lemon zest

Then, after the dough is mixed, I use a cookie scoop so that the cookie balls are all the same size. This insures that the cookies are uniform and will bake evenly. They also look prettier!

Once you have one of these, you will love to make cookies!

Here’s how I made the Sunny Side Up Cookies:

(This recipe will make about 4 dozen.  You can cut the recipe in half if you need a smaller batch, or you can freeze the dough balls and bake them later!)

2 pkgs. Betty Crocker Sugar Cookie Mix
2 c. sweetened, flaked coconut
zest of 1 fresh lemon
2/3 c. butter or margarine, softened
2 eggs
2 T. water
1 jar of Lemon Curd (usually found in the aisle by the jams and jellies)

Stir together the cookie mix and sweetened flaked coconut and lemon zest. Add softened butter, eggs and water. Stir together to make a soft dough. Roll into 1” balls. Place on baking sheet and make a thumbprint indentation in each. Drop 1 teaspoon of lemon curd into the indentation. Bake at 350° for 11-13 minutes or until set and just starting to turn golden on the edges. Do not over bake!  Remove from the oven and allow the cookies to remain on the baking sheet for 2 minutes. Remove cookies from baking sheet, place on a wire rack and allow to cool.

This is my favorite cooling rack – It has 3 tiers so you can cool the whole batch!

When cool, drizzle with icing:

1 c. Nestle Premier White Morsels
1 t. oil or butter

Melt in microwave on 50% power for about 1 ½ – 2 minutes, stirring every 30 seconds or until smooth. 

*High altitude directions – add 2 T. all purpose flour to the dry ingredients.

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