Lemon White Chocolate Cookie Recipe
Lemon White Chocolate Cookies are soft and chewy and made with fresh lemon juice, white chocolate chips and a simple lemon glaze.
Servings 30 cookies
Calories 298kcal
Ingredients
- 1 1/4 cup granulated sugar
- 1 Tbsp. lemon zest (or more for more lemony flavor)
- 3/4 cup unsalted butter, softened
- 3 cups all-purpose flour, spooned and leveled
- 1 tsp. cornstarch
- 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 1 large egg, room temperature
- 1/2 cup sour cream, room temperature
- 1 Tbsp. lemon juice, freshly squeezed
- 1 tsp. lemon extract
- 1 tsp. vanilla extract
- 1 cup white chocolate chips, plus more for garnishing the tops
For the lemon glaze (optional)
- 1/4 cup granulated sugar
- 2 Tbsp. lemon juice
Instructions
- Infuse sugar with zest: add the sugar and zest to the stand mixer bowl and rub the sugar and zest between your fingertips to create a lemon sugar. This helps release the natural oils and infuse more lemon flavor into the cookies.1 1/4 cup granulated sugar, 1 Tbsp. lemon zest (or more for more lemony flavor)
- Cream: add the butter and cream the butter and sugar for 2-3 minutes, scraping down the sides of the mixing bowl as needed.3/4 cup unsalted butter, softened
- Dry ingredients: meanwhile, whisk together the flour, cornstarch, baking powder, baking soda, and salt. Set aside.3 cups all-purpose flour, spooned and leveled, 1 tsp. cornstarch, 1/2 tsp. baking powder, 1/2 tsp. baking soda, 1/2 tsp. salt
- Add wet ingredients: Add the egg, sour cream, extracts, and lemon juice. Mix again until combined, once again scraping down the sides of the bowl as necessary.1 large egg, room temperature, 1/2 cup sour cream, room temperature, 1 Tbsp. lemon juice, freshly squeezed, 1 tsp. lemon extract, 1 tsp. vanilla extract
- Add dry ingredients: gradually spoon in the dry ingredients and mix just until incorporated.
- Add white chocolate: turn the mixer off, and stir in the white chocolate chips with a rubber spatula.1 cup white chocolate chips, plus more for garnishing the tops
- Chill: chill the cookie dough for at least 1 hour. It’s pretty sticky from the sour cream so this chill time will help not only develop flavors but make it easier to handle.
- Preheat and prep: preheat the oven to 350°F and line 2 baking sheets with parchment paper.
- Roll in granulated sugar: scoop the chilled cookie dough with a 2 tbsp. Scoop and roll in granulated sugar. If the dough is still a little sticky, the granulated sugar makes it a little easier to work with and roll in a ball. Place on the prepared cookie sheet and press down slightly to flatten them.
- Bake: Bake for ~8-10 minutes (under-baking is key!) if you over-bake these ones they can get dry. I take them out right before the edges turn golden because I noticed if they got too golden they were dry.
- Lemon Glaze: whisk together the lemon glaze in a small dish and gently brush the glaze on top once the cookies come out of the oven. This lemon glaze locks in flavor and keeps these cookies super moist! Press a few more white chocolate chips on top and garnish with lemon zest, if desired.1/4 cup granulated sugar, 2 Tbsp. lemon juice
- Cool: cool on the cookie sheet for a few minutes, then transfer to a parchment paper lined wire rack. ENJOY!!! :) They stay soft and yummy for days!
Video
Notes
- Tip: While the cookies are still warm, place a circular cookie cutter or a circular drinking glass around one of the cookies (it should be larger than the cookie so you don’t cut off any edges) and give the cookies a spin. Swirling the cookie should help to smooth out any uneven edges to make the perfect circular lemon cookie!
- Make sure you’re using freshly squeezed lemon juice for the cookie dough and the glaze. Pre-bottled lemon juice doesn’t compare!
- Storage: Cookies will stay fresh covered at room temperature for up to 3 days or in the refrigerator for up to 1 week. You can also freeze them for up to 3 months. I usually store it in a zip-top reusable bag.
- Make ahead: bake and cool the cookies as directed but do not glaze them. Place in a container in the freezer for up to 3 months. When ready to enjoy, thaw cookies for 20 minutes, brush glaze over and enjoy!
Nutrition
Serving: 1cookie | Calories: 298kcal | Carbohydrates: 40g | Protein: 4g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 44mg | Sodium: 178mg | Potassium: 82mg | Fiber: 1g | Sugar: 24g | Vitamin A: 323IU | Vitamin C: 4mg | Calcium: 54mg | Iron: 1mg