These White Chocolate Lemon Cookies are a delightful fusion of tangy, zesty lemon and the rich, smooth sweetness of white chocolate. The cookies are soft and chewy with a subtle lemon flavor that pairs perfectly with the creamy white chocolate chips. The refreshing citrus adds a bright, vibrant twist to the traditional cookie, making them a perfect treat for spring, summer, or anytime you’re craving something light yet indulgent. The hint of vanilla enhances the overall flavor, and the white chocolate adds a touch of sweetness without overpowering the lemon. These cookies are easy to make, and their combination of flavors is sure to impress anyone who tries them.
Ingredients:
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 tablespoon lemon zest (from about 1 lemon)
- 1 tablespoon fresh lemon juice
- 1 teaspoon vanilla extract
- 1/2 cup white chocolate chips (or chopped white chocolate)
- 1 egg (or egg substitute for an egg-free version)
- 2 tablespoons fresh lemon juice (for the dough)
Instructions:
- Preheat the oven: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats for easy cleanup.
- Mix the dry ingredients: In a medium-sized bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.
- Cream the butter and sugar: In a large mixing bowl, beat the softened butter and granulated sugar together using an electric mixer until light and fluffy, about 2-3 minutes. This will help the cookies become soft and tender.
- Add lemon and vanilla: Add the lemon zest, fresh lemon juice, and vanilla extract to the butter-sugar mixture. Beat until fully combined. The lemon zest provides a burst of citrus flavor, while the juice adds moisture and tang.
- Incorporate the egg: Add the egg (or egg substitute) to the mixture and beat until smooth. The egg helps bind the dough together and gives the cookies their structure.
- Combine the dry and wet ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix, as this can lead to dense cookies.
- Fold in the white chocolate chips: Gently fold in the white chocolate chips (or chopped white chocolate) with a spatula. The chocolate will melt slightly while baking, creating pockets of creamy sweetness in each bite.
- Scoop and shape the dough: Using a tablespoon or cookie scoop, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart. For slightly thicker cookies, you can refrigerate the dough for about 15-20 minutes before baking.
- Bake the cookies: Bake the cookies for 10-12 minutes, or until the edges are golden and the centers are set but still soft. Be careful not to overbake them, as they will continue to firm up on the baking sheet as they cool.
- Cool and serve: Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. This prevents them from falling apart and helps them firm up.
- Enjoy: Serve these fresh, fragrant White Chocolate Lemon Cookies with a cup of tea or enjoy them as a sweet snack. Their perfect balance of sweetness and tartness will make them a crowd favorite!
