Lemon White Chocolate Cookies
Serves 16
15 mins prep
15 mins cook
30 mins total
These lemon white chocolate cookies are packed full of zesty, tangy lemon flavor. They have buttery crisp edges, and are soft & chewy. It's such an easy, no chill, no mixer recipe. The combination of zesty tangy lemon works perfectly with sweet and creamy white chocolate. The perfect, easy cookie packed full of lemon flavor.
Topping (optional)
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Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper.
Combine sugar and lemon zest in a large bowl. Rub the sugar and zest with your fingers until the sugar becomes fragrant and more moist.
⅕ 1 granulated sugar⅕ 2 lemonsAdd salt, egg, and egg yolk into the sugar. Whisk until thickened and lightened in color.
⅕ ¼ sea salt⅕ 1 large egg⅕ 1 large egg yolkPour melted and cooled butter into the sugar mixture. Whisk by hand to combine until even and smooth. Add lemon juice and whisk to combine.
⅕ 1 butter⅕ 2 lemon juiceSift flour and baking soda into the same bowl. Fold with a large spoon or spatula just until a dough forms.
⅕ 2 all purpose flour⅕ ¼ baking sodaAdd ½ cup of white chocolate into the cookie dough and fold to incorporate. Reserve the other ½ cup of chocolate to top the cookies after baking. Let it sit for a few minutes until the dough becomes thick enough to scoop.
⅕ 1 white chocolateScoop and shape into 2-3 tablespoon balls and arrange a few at a time on the parchment lined baking sheet, leaving plenty of space in between for spreading. Bake for 8-10 minutes. The cookies are ready when the bottoms are slightly browned.
Remove the cookies from the oven and let them cool on the baking tray for one minute. Transfer the cookies to a cooling rack using a spatula to cool completely. Top reserved white chocolate while they're still warm. Continue baking the rest of the cookies.
Topping
While the cookies bake and cool, rub the sugar and lemon zest in a small bowl together until fragrant. Sprinkle on top of the warm cookies for some crunch.
⅕ 2 granulated sugar⅕ 1 lemon
