White Chocolate Lemon Cookies
User Reviews
5
White Chocolate Lemon Cookies
Description
This recipe starts by creaming softened butter and most of the sugar until very light and fluffy, incorporating vanilla, lemon zest, and lemon extract for a fresh citrus aroma. An egg is added for richness and binding. The dry ingredients, including flour, salt, baking powder, and baking soda, are gently mixed in to avoid overworking the dough. The dough is portioned into 12 balls, rolled in the remaining sugar, and spaced apart on a baking sheet.
Baking at 350°F for 9 to 11 minutes yields cookies that are lightly golden with a soft center, slightly underbaked in the middle to maintain tenderness. After cooling, white chocolate is melted with neutral cooking oil and drizzled over the cookies, adding a sweet, smooth finish.
These cookies balance citrus brightness with creamy sweetness and have a tender crumb with a sugared exterior for slight crispness. The half-batch size makes them suitable when fewer servings are needed.
The notes suggest this recipe can be doubled easily. Cooling cookies before transferring prevents breakage, and gentle melting of white chocolate ensures a smooth drizzle without seizing.
Ingredients
- ½ cup butter softened
- 1 ¼ cups sugar divided
- ½ teaspoon vanilla extract
- lemon zest of 2 lemons
- 1 ½ teaspoons lemon extract
- 1 egg large
- 1 ½ cups all-purpose flour
- ¼ teaspoon salt
- ¼ teaspoon baking powder
- ⅛ teaspoon baking soda
- 1 cup white chocolate chips
- 2 teaspoons neutral cooking oil generic cooking oil
Instructions
- Preheat oven to 350 degrees and lightly grease a baking pan or line with parchment or a nonstick baking mat.
- Combine butter and 1 cup of sugar in a large bowl. Cream 3-4 minutes til very light and fluffy.
- Add vanilla, extract, lemon zest, and egg and cream til completely incorporated.
- In a medium bowl whisk together flour, salt, baking powder, and baking soda.
- Add dry ingredients to wet ingredients and mix til just combined.
- Roll into 12 balls (I used a small cookie scoop and did two scoops per cookie ball). Roll in remaining 1/4 cup sugar and place 3 inches apart on prepared baking sheet.
- Bake for 9-11 minutes - they should not be brown around the edges when you take them out, they may look underdone - and allow to cool for 10 minutes on the pan before transferring to a cooling rack.
- When cookies are completely cooled, combine white chocolate and oil in a microwave-safe bowl. Microwave for 45 seconds, stir, return to microwave for 20 seconds at a time - stirring after each - until completely melted and smooth.
- Dip cookies halfway in the chocolate and allow to cool (popping them in the fridge for about 2-3 minutes will speed this up!) before serving or storing in airtight container at room temperature.
Notes
- This recipe makes about 12 cookies and can be doubled to make a larger batch.
- Allow cookies to cool on the baking sheet before moving to a wire rack to prevent breakage.
- When melting white chocolate with oil, heat in short bursts and stir frequently for smooth consistency.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12cookies
Amount Per Serving
Calories 236 kcal
% Daily Value*
| Calories | 236kcal | 12% |
| Carbohydrates | 42g | 14% |
| Protein | 3g | 6% |
| Fat | 6g | 9% |
| Saturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 18mg | 6% |
| Sodium | 98mg | 4% |
| Potassium | 79mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 30g | 60% |
| Vitamin A | 41IU | 1% |
| Vitamin C | 1mg | 1% |
| Calcium | 51mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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