why make this recipe
Lemon White Chocolate Chip Cookies are a delightful treat that combines the tangy brightness of lemon with the sweet creaminess of white chocolate. These cookies offer a refreshing twist, making them perfect for any occasion, from a casual snack to a festive gathering. The balance of flavors is sure to entice your taste buds, convincing you to bake them again and again.
how to make Lemon White Chocolate Chip Cookies
Ingredients:
- 2 1/2 cups all-purpose flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (2 sticks) unsalted butter (at room temperature)
- 1/2 cup granulated sugar
- 1/2 cup brown sugar (firmly packed)
- 1 large egg
- 1 teaspoon vanilla extract
- 3 tablespoons fresh lemon zest
- 1 (11-ounce) bag white chocolate chips
Directions:
- Preheat the oven to 375°F (190ºC).
- In a small bowl, whisk together the flour (2 1/2 cups), baking soda (3/4 teaspoon), and salt (1/2 teaspoon); set aside.
- In a large bowl, add the butter (1 cup) and both sugars (1/2 cup granulated + 1/2 cup brown). Using an electric mixer, cream the mixture until it is light and creamy.
- Add the egg (1) and vanilla extract (1 teaspoon) to the butter mixture and mix until smooth.
- Gradually add the flour mixture until combined. Stir in the lemon zest (3 tablespoons) and white chocolate chips (11 ounces) until both are evenly distributed in the batter.
- Roll the dough into ping pong-sized balls and place them on a Silpat lined cookie sheet. Flatten slightly (by about 1/3).
- Bake in the preheated oven for 10-12 minutes or until the cookies are just beginning to brown slightly on the bottom. Do not overbake or they’ll be dry.
- Allow the cookies to cool for a few minutes on the cookie sheets, then transfer them to a cooling rack to cool completely.
- Store in an airtight container.
how to serve Lemon White Chocolate Chip Cookies
These cookies are delicious on their own or can be paired with a glass of milk or a cup of tea. Serve them warm for a comforting treat, or enjoy them cold as a sweet snack. They also make great gifts when packaged nicely in a jar or box.
how to store Lemon White Chocolate Chip Cookies
To keep your cookies fresh, store them in an airtight container at room temperature. They will stay soft and tasty for about a week. If you want to keep them longer, you can freeze the cookies. Just place them in a freezer-safe bag or container, and they can last for up to three months.
tips to make Lemon White Chocolate Chip Cookies
- Make sure your butter is at room temperature before starting for the best texture.
- Use freshly grated lemon zest for a stronger lemon flavor.
- Don’t overmix the dough once you add the flour; mix just until combined for soft cookies.
variation
If you want to mix things up, you can add nuts like macadamia nuts or pecans to the cookie batter for an extra crunch. You can also try using dark chocolate chips instead of white chocolate for a different flavor profile.
FAQs
Can I use lemon extract instead of lemon zest?
Yes, you can use lemon extract as a substitute. Use about 1/2 teaspoon of lemon extract for every tablespoon of lemon zest.
How do I make sure my cookies don’t spread too much?
Chill the cookie dough for 30 minutes before baking. This helps the cookies maintain their shape.
Can I double the recipe?
Absolutely! Just make sure to adjust your baking times if your batches are larger. You may need to bake them in multiple batches for even results.
Print
Lemon White Chocolate Chip Cookies
- Total Time: 27 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Delightful cookies combining the tangy brightness of lemon with the sweet creaminess of white chocolate, perfect for any occasion.
Ingredients
- 2 1/2 cups all-purpose flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (2 sticks) unsalted butter (at room temperature)
- 1/2 cup granulated sugar
- 1/2 cup brown sugar (firmly packed)
- 1 large egg
- 1 teaspoon vanilla extract
- 3 tablespoons fresh lemon zest
- 1 (11-ounce) bag white chocolate chips
Instructions
- Preheat the oven to 375°F (190ºC).
- In a small bowl, whisk together the flour, baking soda, and salt; set aside.
- In a large bowl, cream the butter and both sugars until light and creamy.
- Add the egg and vanilla extract to the butter mixture and mix until smooth.
- Gradually add the flour mixture until combined. Stir in the lemon zest and white chocolate chips until evenly distributed.
- Roll the dough into ping pong-sized balls and place them on a lined cookie sheet. Flatten slightly.
- Bake for 10-12 minutes or until the cookies are just beginning to brown slightly on the bottom. Do not overbake.
- Allow the cookies to cool for a few minutes on the sheets, then transfer to a cooling rack to cool completely.
- Store in an airtight container.
Notes
For best texture, ensure butter is at room temperature. Use fresh lemon zest for stronger flavor.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 9g
- Sodium: 85mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg
