White Chocolate Lemon Cookies
If the idea of sweet-tart, thick and chewy bakery-style cookies gets your heart pumping, you’re going to love my recipe for Lemon and White Chocolate Cookies! This recipe is bursting with sunshine thanks to a double whammy of fresh lemon zest and concentrated lemon extract, and is studded with creamy chunks of cocoa buttery goodness to balance the tartness.
Servings: 16 Large Cookies
Calories: 270kcal
Equipment
- Cookie Scoop (Large, 3 Tablespoons)
Ingredients
- 3 cups Pastry Flour
- ½ teaspoon Baking Soda
- ¼ Baking Powder
- ¾ teaspoon Kosher Salt
- 1 cup Butter at room temperature
- 1 ½ cup Brown Sugar
- 3 Lemons Zested
- 1 teaspoon Lemon Extract or vanilla extract
- 2 Eggs large
- 2 cups White Chocolate Chips
- 1 Lemon Zested, for the tops of the baked cookies
- Pinch Flaky Sea Salt
Instructions
- Preheat your oven to 350F. Then, sift together the pastry flour, baking soda, baking powder and salt together in a small bowl and set aside.3 cups Pastry Flour, ½ teaspoon Baking Soda, ¼ Baking Powder, ¾ teaspoon Kosher Salt
- Cream together the butter, brown sugar and lemon zest in the bowl of a stand mixer with a paddle attachment for 2 minutes. Add the lemon extract and eggs, one at a time.1 cup Butter , 1 ½ cup Brown Sugar, 3 Lemons, 1 teaspoon Lemon Extract, 2 Eggs
- Mix in the dry ingredients until just combined and mix in the white chocolate chips.2 cups White Chocolate Chips
- Scoop the cookie dough with a large cookie scoop (3 tablespoons) into balls.
- Bake for 10-12 minutes or until the cookie is golden brown on the edges. Remove the cookies from the oven and use the edges of a large cookie cutter to scoot and round out the cookies into a perfect circle if desired. After two minutes, transfer to a wire rack, add lemon zest and flaky sea salt to the tops of the cookies before cooling and enjoying!1 Lemon, Pinch Flaky Sea Salt
Video
Notes
How do I ensure my cookies end up in a pretty round shape?
I recommend using a spring-loaded cookie scoop, then gently rounding the dough balls with your hands. Then, after baking, grab a round cookie/biscuit cutter or a glass that is slightly larger than the cookies.
While they are still hot from the oven, place the cutter or glass over each lemon white chocolate cookie, then swirl your hand around in small, tight circles. The swirling motion will cause the edges of the cookie to collide with the glass or metal, pushing any wonky bits back into a perfectly circular shape.
While they are still hot from the oven, place the cutter or glass over each lemon white chocolate cookie, then swirl your hand around in small, tight circles. The swirling motion will cause the edges of the cookie to collide with the glass or metal, pushing any wonky bits back into a perfectly circular shape.
Nutrition
Calories: 270kcal | Carbohydrates: 38g | Protein: 4g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 51mg | Sodium: 251mg | Potassium: 148mg | Fiber: 3g | Sugar: 21g | Vitamin A: 391IU | Vitamin C: 11mg | Calcium: 38mg | Iron: 1mg
