These cookies are definitely one of my favourite! Lemon and white chocolate, I mean, how could you go wrong? It's a great combination that pairs perfectly together. So next time you're looking to wow someone with a different cookie flavour, these White Chocolate Lemon Cookies are it!
Plus, cookies are just so quick and easy to put together, they only take a few minutes to bake and are just so satisfying to eat.
I'd love to hear how you like it, so please comment below.
If you make them, please share your creations and tag @tarynstastingtable
Ingredients:
- All-purpose flour
- Cornstarch
- Baking soda
- Salt
- Sugar
- Brown sugar
- Lemon zest
- Butter
- An Egg
- White chocolate chunks
Equipment:
- Stand mixer or hand mixer
- Large bowl
- Two Medium bowls
- Spatula
- Whisk
- Cookie sheets
- Measuring cups and spoons
Instructions:
In a medium bowl whisk together flour, cornstarch, baking soda and salt. Set aside.
In a medium bowl, mix together well granulated sugar, brown sugar and lemon zest. Set aside.
In the bowl of your stand mixer fitted with the paddle attachment, beat the butter on medium speed for one minute until creamy. Add sugar mixture and beat on medium speed for about 3-5 minutes, until light and fluffy. Beat in the egg. Add flour mixture and mix just until combined. Do not overmix. Fold in white chocolate chips.
Place plastic wrap over the bowl and refrigerate for at least 1 hour.
Preheat oven to 350F degrees. Line cookie sheets with parchment paper and remove cookie dough from the fridge.
Scoop rounded balls of dough onto prepared cookie sheet, about 1.5 tablespoons for each. Bake for about 8 minutes, until cookies just begin to brown at the edges, but the center is still soft. Leave to cool for 10 minutes or until the cookies are easy to transfer without breaking. Then gently transfer to a wire rack to cool completely.
Store cookies at room temperature in an airtight container for up to 3 days.
White Chocolate Lemon Cookies
Ingredients
- 1 ¾ cups all-purpose flour
- 1 tsp cornstarch
- 1 tsp baking soda
- ½ tsp salt
- ½ cup granulated sugar
- ½ cup dark brown sugar
- 2 Tbsp lemon zest
- ¾ cup butter softened
- 1 large egg room temperature
- 1 cup white chocolate chunks
Instructions
- In a medium bowl whisk together flour, cornstarch, baking soda and salt. Set aside.
- In a medium bowl, mix together well granulated sugar, brown sugar and lemon zest. Set aside.
- In the bowl of your stand mixer fitted with the paddle attachment, beat the butter on medium speed for one minute until creamy. Add sugar mixture and beat on medium speed for about 3-5 minutes, until light and fluffy. Beat in the egg. Add flour mixture and mix just until combined. Do not overmix. Fold in white chocolate chips.
- Place plastic wrap over the bowl and refrigerate for at least 1 hour.
- Preheat oven to 350F degrees. Line cookie sheets with parchment paper and remove cookie dough from the fridge.
- Scoop rounded balls of dough onto prepared cookie sheet, about 1.5 tablespoons for each. Bake for about 8 minutes, until cookies just begin to brown at the edges, but the center is still soft. Leave to cool for 10 minutes or until the cookies are easy to transfer without breaking. Then gently transfer to a wire rack to cool completely.
- Store cookies at room temperature in an airtight container for up to 3 days.
Notes
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