Lemon White Chocolate Cookies
Lemon White Chocolate Cookies are a vibrant, indulgent treat that brightens any occasion. These citrusy sweet bites, with zesty lemon and creamy chocolate, are perfect for autumn gatherings.
Ingredients
- 2 cups 260g all-purpose flour
- ½ tsp baking soda
- ¼ tsp salt
- ¾ cup 170g unsalted butter, softened
- ½ cup 100g granulated sugar
- ½ cup 95g light brown sugar, packed
- 1 large egg room temperature
- 1 tbsp 15ml fresh lemon juice
- Zest of 1 lemon
- 1 tsp 5ml vanilla extract
- 1 cup 170g white chocolate chips
Instructions
Prepare Ingredients
- I preheat the oven to 350°F (175°C) and line baking sheets with parchment paper. I measure all ingredients for smooth prep of chewy lemon cookies.
Mix Dry Ingredients
- In a medium bowl, I whisk 2 cups flour, ½ tsp baking soda, and ¼ tsp salt to distribute evenly for lemony dessert rounds.
Cream Butter and Sugars
- Using a mixer, I beat ¾ cup softened butter with ½ cup granulated sugar and ½ cup brown sugar for 3 minutes until light and fluffy for creamy citrusy sweet bites.
Add Lemon and Egg
- I beat in 1 egg, 1 tsp vanilla, 1 tbsp lemon juice, and zest of 1 lemon until combined, bringing vibrant flavor to zesty citrus treats.
Combine Wet and Dry
- I gradually add the dry ingredients to the wet mixture, mixing on low until just incorporated to keep chewy lemon cookies tender.
Fold in Chocolate
- I gently fold in 1 cup white chocolate chips by hand for even distribution in lemony dessert rounds.
Bake Cookies
- I scoop 1–2 tbsp dough per cookie, placing them 2 inches apart on baking sheets. I bake for 10–12 minutes until edges are golden but centers are soft. I cool on the sheet for 5 minutes, then transfer to a wire rack for crisp citrusy sweet bites.
Notes
- Use fresh lemon zest for the brightest, most vibrant citrus flavor.
- Do not overmix the dough to maintain tender, soft cookies.
- Use room temperature butter for better creaming with sugars and ideal texture.
- Chill cookie dough for 30 minutes before baking for thicker cookies.
- Remove cookies from the oven as soon as edges turn golden to keep chewy centers.
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