Lemon White Chocolate Cookies

Packed with natural lemon flavor and white chocolate chips, these lemon white chocolate chip cookies only take 20 minutes to make.

Course Dessert

Cuisine American

Diet Low Lactose, Vegetarian

Prep Time 10

Bake Time 10

Total Time 20

Servings cookies

Calories 158

Author Gabby Kislanko

Equipment

Ingredients

1 cup butter, softened (dairy free or regular)
1 cup granulated sugar
1 egg
1½ tsp lemon juice
3 Tablespoons lemon zest
¾ tsp salt
1 tsp baking powder
1 tsp baking soda
2½ cup all-purpose flour SEE NOTES
½ cup white chocolate chips, or chopped white chocolate (regular or dairy free)

US Customary - Metric

Instructions

Preheat oven to 350°F and line two baking sheets with parchment paper.
In a medium bowl, combine flour, salt, baking powder, and baking soda. Set aside.
In the bowl of a standing mixer with the paddle attachment or a handheld mixer, combine butter, lemon zest, and sugar, mixing until light and fluffy.
Add in the egg and lemon juice, and mix until combined and light in colour.
Mix in the dry ingredients until combined, then stir in the white chocolate chips. Do not over-mix!
Use a cookie scoop or a spoon, scoop 1.5 tbsp sized balls onto the baking sheets. Be sure to leave at least 4-5 inches between each ball of dough, as the cookies will spread out.
Bake one tray at a time for 8-11 minutes, until edges look set. The middles will look soft.
Let the cookies cool on the baking sheets for 10 minutes, then transfer to a cooling rack to cool completely. Enjoy!

Video

Notes

FLOUR: It is very important that you measure your flour properly! The right way to measure your flour is to weigh it, or use the scoop and level method.

EGG REPLACER: To make these vegan, replace the egg with one flax egg.

Nutrition