Lemon White Chocolate Cookies
Lemon White Chocolate Cookies are made with fresh lemons and sweet white chocolate chips. These chewy lemon cookies have a perfectly soft center and crisp edges, and are every lemon lover's dream!
Servings: 20
Ingredients
Cookies
- 1 cup Salted Butter Softened
- ¾ cup Granulated Sugar 150g
- ¼ cup Brown Sugar 53g
- 2 Eggs Large
- 2¼ cup All Purpose Flour 270g
- 1 teaspoon Baking Soda
- ¼ teaspoon Salt
- 3.4 Ounce Pudding 3.4 ounces Lemon Pudding Instant
- 1 tablespoon Lemon Zest
- 1 teaspoon Extract Lemon
- 1½ cups White Chocolate Chips
Glaze
- 1 cup Powdered Sugar 130g
- 1 tablespoon Salted Butter Softened
- ½ teaspoon Extract Lemon
- 1 tablespoon Lemon Zest
- 1-3 tablespoons Milk
Instructions
Cookie Dough
- Using a large mixing bowl or stand mixer, cream Butter and Granulated White Sugar for 2-3 minutes. Scrape down the sides of the bowl as needed.
- Add Eggs and Lemon Extract and continue to cream together until combined.
- Then add Brown Sugar and Lemon Zest. Cream for another 2 minutes.
- In a separate bowl combine the Flour, Baking Soda, Salt, and Instant Lemon Pudding Mix. Mix ingredients together.
- Gradually add dry ingredients to wet ingredients a little at a time making sure to combine everything together before adding more.
- Hand stir in White Chocolate Chips to the cookie dough mixture.
- Allow cookie dough to chill for 30 minutes.
- Scoop cookie dough using a large cookie scoop #24 onto a well-greased baking sheet or line with parchment paper to prevent sticking
- Preheat oven to 350 degrees. Bake cookies for 9-11 minutes.
- Edges of cookies will turn a light golden color and the center will be set.
- Remove from oven and allow to cool on pan for a couple of minutes before moving to a wire rack to cool.
Lemon Glaze
- Mix together Powdered Sugar with Butter using a fork or pastry cutter.
- Add Lemon Extract and Lemon Zest.
- Drizzle in the Milk a little at a time and combine until desired consistency is reached.
- Drizzle glaze over cooled cookies.
Notes
Butter: I use Salted Butter in my recipes. If you only have Unsalted Butter toi hand, add ¼ teaspoon of Salt for each cup of Butter needed.
- Storage: Store these lemon and chocolate cookies in an airtight container for up to 7 days. I'd recommend eating them within 2-3 days for the best flavor.
- Freezing: Cookies can be stored in a freezer-safe container or Ziploc bag and frozen for up to 3 months. To prevent the cookies from sticking together, put a piece of parchment paper between each one.
Tried this recipe?Mention @bestcookierecipes or tag #bestcookierecipes!