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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.
Prep Time
10 mins
Cook Time
10 mins
Additional Time
15 mins
Total Time
36 mins
Servings: 12 cookies
Calories: 298 kcal
Course:
Dessert
Cuisine:
American
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.
Cup of Yum
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 in a ziptop 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 Information
Serving
1cookie
Calories
298kcal
(15%)
Carbohydrates
40g
(13%)
Protein
4g
(8%)
Fat
14g
(22%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Trans Fat
1g
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%)
Nutrition Facts
Serving: 12cookies
Amount Per Serving
Calories 298
% 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.