Lemon White Chocolate Cookies
These lemon cookies are super soft, packed with white chocolate chips, and bursting with the flavor of fresh lemon.
Servings 15
Calories 214kcal
Ingredients
- 1½ cups all purpose flour*
- 1 tablespoon cornstarch
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter softened slightly but still cool
- ⅔ cup granulated sugar
- 2 tablespoons finely grated lmon zest
- 1 teaspoon pure vanilla extract
- 1 large egg
- 1 large egg yolk
- 1½ tablsepoons freshly squeezed lemon juice
- ⅔ cup white chocolate chips or chunks
- ½ cup granulated sugar for topping
- ½ teaspoon finely grated lemon zest for topping
Instructions
- Combine flour, cornstarch, baking powder, baking soda, and salt.
- Using a hand mixer or stand mixer fitted with the paddle attachment, beat butter, ⅔ cup granulated sugar, and 2 tablespoons lemon zest until creamy and combined, about 1 minute. Add vanilla, egg, egg yolk, and lemon juice, beating until combined and scraping the sides and bottom of the bowl as needed. The mixture might look a little curdled, that's ok. Add the flour mixture and beat until well combined. Stir in the white chocolate chips. Place the dough in the refrigerator for one hour.
- Preheat oven to 350°F. Line two baking sheets with parchment paper (this is important so that the cookies don't spread too much). In a wide shallow bowl, combine ½ cup sugar and ½ teaspoon lemon zest. Rub the lemon zest into the sugar with your fingertips.
- Scoop the chilled dough into 2-tablespoon balls. Roll each dough ball in the lemon sugar. Place the dough balls a couple inches apart on the parchment-lined baking sheets. For thicker cookies leave the dough balls mounded, for thinner cookies press down on each dough ball (jut a bit!) to encourage spreading. Bake for 9-11 minutes. The edges should just be beginning to set and the center should still look slightly underdone. If desired, place a few extra white chocolate pieces on top of each cookie (the heat from the cookie will make the chocolate melt and stick). See note section for tips on getting perfectly round cookies. Place the baking sheets on wire racks to cool completely. The cookies will firm up as they cool.
Notes
*To measure flour: Fluff the flour several times with your measuring cup, lightly scoop a heaping portion and level it off with the back of a knife.
Lemons: You'll need about 3 large for 4 medium-sized lemons for this recipe.
Color: The yellow color of these cookies comes from the lemon zest and the egg yolks. If you're egg yolks are pale yellow your cookies might appear less yellow than the cookies pictured.
How to get perfectly round cookies:
Option 1: Immediately after the cookies come out of the oven place a round glass, bowl, or cookie cutter (larger than the cookie) upside down over the top of the cookie. Gently but quickly swirl the glass/bowl/cookie cutter in a circular motion. The edges of the cookie will bump against the inside of the glass creating a perfectly round shape. Note: This only works when the cookies are hot, straight from the oven, and still on the warm baking sheet.
Option 2: Immediately after the cookies come out the oven use the back of a spoon to gently push the edges inward to create clean edges and a perfect round shape.
Nutrition
Calories: 214kcal | Carbohydrates: 30g | Protein: 2g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 43mg | Sodium: 71mg | Potassium: 58mg | Fiber: 1g | Sugar: 20g | Vitamin A: 226IU | Vitamin C: 1mg | Calcium: 29mg | Iron: 1mg