Lemon White Chocolate Cookies
These soft and chewy Lemon White Chocolate Cookies are the perfect texture with a sweet and subtle lemon flavor.
Servings: 18 (Makes 3 dozen cookies)
Calories: 292kcal
Ingredients
- ¾ cup granulated sugar
- ½ cup light brown sugar packed
- 12 tablespoons unsalted butter
- 2 large eggs
- 1 ½ tablespoons lemon juice
- 1 ½ teaspoons vanilla extract
- 2 ¾ cups flour
- 2 teaspoons lemon zest
- 1 teaspoon baking soda
- ¾ teaspoon kosher salt
- 2 cups white chocolate chips
Instructions
- Preheat oven to 350 degrees.
- Line a baking sheet with parchment paper.
- Melt butter in a medium saucepan.
- Whisk in granulated and brown sugars. Let cool for a few minutes.
- Whisk in eggs, vanilla, and lemon juice.
- In a separate bowl, whisk together flour, lemon zest, baking soda, and salt.
- Stir dry ingredients into the wet mixture with a sturdy wooden spoon.
- Stir in white chocolate chips.
- Use a 1 ½ tablespoon cookie scoop to scoop out cookie dough, then roll into balls with your hands.
- Bake for 9-12 minutes, until just starting to brown around the bottom edges.
- Remove baking sheet from oven, and bang it on the counter 2 or 3 times.
- Let cookies sit for 2 minutes, then remove and let cool on a rack.
Notes
Storage:
Store cookies in an airtight container at room temperature. They will last for 2-3 days. If they get a little stale, pop them in the microwave for a few seconds to warm them up. Cookies can be frozen as well. Expert Tips:
If you don’t want to mix your cookie dough in a saucepan, you can also melt the butter in a large microwave-safe bowl. Then add the sugars to that and go from there. Melted butter is key to the chewy texture of these cookies, so that’s why we start with that instruction. The bang-on-the-counter trick for cookies is one of my favorites. It flattens the cookies a bit as they cool, making them a little more dense and chewy. I learned that with making chocolate chip cookies, and it works for these lemon white chocolate chip cookies too!
Store cookies in an airtight container at room temperature. They will last for 2-3 days. If they get a little stale, pop them in the microwave for a few seconds to warm them up. Cookies can be frozen as well. Expert Tips:
If you don’t want to mix your cookie dough in a saucepan, you can also melt the butter in a large microwave-safe bowl. Then add the sugars to that and go from there. Melted butter is key to the chewy texture of these cookies, so that’s why we start with that instruction. The bang-on-the-counter trick for cookies is one of my favorites. It flattens the cookies a bit as they cool, making them a little more dense and chewy. I learned that with making chocolate chip cookies, and it works for these lemon white chocolate chip cookies too!
Nutrition
Calories: 292kcal | Carbohydrates: 38g | Protein: 4g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 5g | Cholesterol: 45mg | Sodium: 149mg | Fiber: 1g | Sugar: 24g
