Lemon White Chocolate Cookie Recipe
User Reviews
4.6
Lemon White Chocolate Cookie Recipe
Description
The Lemon White Chocolate Cookie Recipe starts with creaming softened butter and sugar together, incorporating fresh lemon zest, cornstarch, and leavening agents to produce a delicate texture. Adding lemon juice, lemon extract, vanilla, egg, and sour cream enriches the dough and lends moisture. Two flours, all-purpose and cake flour, combine for a tender crumb. White chocolate chips are folded in last to provide sweet pockets within the citrus-flavored base.
Baked at 375°F for 11-13 minutes, the cookies develop light browning on the edges, while the centers remain soft and slightly underbaked for a tender bite. The optional lemon glaze, made from sugar and lemon juice, can be applied after baking to enhance the lemon flavor and add a subtle sheen.
These cookies suit occasions needing soft lemon treats with a white chocolate sweetness contrast. Making the glaze is recommended for extra flavor but can be omitted depending on preference.
The notes emphasize using fresh-squeezed lemon juice for optimal lemon flavor in both dough and glaze. They also suggest gently shaping cookies while warm for neat edges, storage guidelines of up to three days at room temperature or freezing for up to three months, and glazing after thawing if frozen.
Ingredients
- 1/2 cup unsalted butter softened, 8 Tbsp
- 1 cup granulated sugar
- 1 Tbsp. lemon zest, or more for more lemony flavor
- 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
- 1-2 Tbsp. lemon juice
- 1 tsp. lemon extract
- 1 tsp. vanilla extract
- 1 1/2 cups all-purpose flour
- 1 1/2 cups cake flour
- 3/4 cup white chocolate chips
For the lemon glaze (optional)
- 1/4 cup granulated sugar
- 2 Tbsp. lemon juice
Instructions
- Preheat the oven to 375°F. Line two baking sheets with parchment paper or silicone baking mats and set aside.
- Beat the butter in the bowl of a stand mixer fitted with the paddle attachment for 30 seconds on medium-high speed. Add in the sugar, lemon zest, cornstarch, baking powder, baking soda and salt. Scrape the sides of the bowl with a rubber spatula as needed.
- Beat in the egg, sour cream, lemon juice, lemon and vanilla extract.
- Turn the mixture down to medium speed and gradually add in both flours.
- Add in the white chocolate chips just until combined.
- Drop dough onto prepared baking sheet. I like to use a 3 Tbsp. cookie scoop for this because the batter can be very fluffy/sticky. (recipe will make ~12-14 cookies)
- Bake in preheated oven for 11-13 minutes or until lightly browned on the sides. The centers will still look very soft*. (See tip below)
- Make the optional lemon glaze while the cookies are in the oven. In a small mixing bowl, stir together the sugar and lemon juice.
- Brush the tops of the warm cookies with just a little bit of the the lemon glaze. Allow cookies to cool on the baking sheet for 10-15 minutes before transferring to a wire cooling rack. Garnish with more lemon zest, if desired, and enjoy.
Notes
- Use fresh lemon juice in dough and glaze for true citrus flavor; avoid bottled lemon juice.
- While cookies are still warm, gently swirl them with a circular cutter or glass to smooth edges.
- Store cookies covered at room temperature for up to three days or refrigerate up to one week.
- Cookies can be frozen unglazed for up to three months; thaw and apply glaze before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12cookies
Amount Per Serving
Calories 298 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 298kcal | 15% |
| Carbohydrates | 40g | 13% |
| Protein | 4g | 8% |
| Fat | 14g | 22% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 44mg | 15% |
| Sodium | 178mg | 7% |
| Potassium | 82mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 24g | 48% |
| Vitamin A | 323IU | 6% |
| Vitamin C | 4mg | 4% |
| Calcium | 54mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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