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Lemon White Chocolate Cookies Recipe

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4.2 from 10 reviews

Delightfully soft Lemon White Chocolate Cookies that combine the zesty brightness of lemon with sweet white chocolate chips. These cookies are easy to make, featuring a creamy butter and sugar base infused with fresh lemon zest, perfect for a refreshing twist on classic cookies.

Ingredients

Dry Ingredients

  • 190g (1 1/2 cups) all-purpose flour
  • ½ tsp baking soda
  • ¼ tsp salt

Wet Ingredients

  • 150g (3/4 cup) granulated sugar
  • 1 1/2 Tbsp finely grated lemon zest
  • 113g (1/2 cup) butter, softened to room temperature
  • 1 large egg
  • 1 teaspoon vanilla paste or extract
  • 1/2 teaspoon lemon extract (optional)

Add-ins

  • 160g (1 cup) white chocolate chips

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (180°C) and line baking sheets with parchment paper to prepare for baking.
  2. Mix Sugar and Lemon Zest: In a large bowl, add the granulated sugar and finely grated lemon zest. Use your fingers or a fork to rub the zest into the sugar, releasing the lemon oils for an aromatic boost.
  3. Cream Butter and Sugar: Add softened butter to the sugar mixture. Using an electric mixer on medium-high speed, beat for 2-3 minutes until the mixture is light and creamy, ensuring a fluffy cookie texture.
  4. Incorporate Egg and Vanilla: Beat in the egg and vanilla extract or paste until fully combined, creating a smooth dough base.
  5. Add Dry Ingredients: Stir in the flour mixture (flour, baking soda, and salt) with a rubber spatula or wooden spoon until mostly combined but slightly streaky to avoid overmixing.
  6. Fold in White Chocolate Chips: Gently fold the white chocolate chips into the dough, distributing them evenly throughout.
  7. Shape the Cookies: Using a small cookie scoop or tablespoon, portion out about 1½ tablespoons of dough per cookie and roll into balls.
  8. Arrange on Baking Sheet: Place dough balls at least 2 inches (5 cm) apart on the prepared baking sheets to allow for spreading during baking.
  9. Bake: Bake the cookies for 9-11 minutes, or until they are golden brown around the edges but still soft in the centers. Baking time may vary depending on your oven—avoid overbaking.
  10. Shape Cookies (Optional): For extra-round cookies, gently press a large round cookie cutter around each warm cookie to shape them into even circles.
  11. Cool: Let the cookies cool on the baking tray for 5 minutes, then transfer them to a wire rack to cool completely.

Notes

  • Ensure butter is softened to room temperature for proper creaming with sugar.
  • Rubbing the lemon zest into sugar helps maximize lemon flavor release.
  • Do not overmix the dough after adding flour to keep cookies tender.
  • Keep dough balls spaced well to prevent cookies from merging.
  • Baking times vary by oven; monitor closely to keep centers soft.
  • Lemon extract is optional but enhances lemon flavor if available.

Find it online: https://recipefeastful.com/lemon-white-chocolate-cookies-recipe/