How to Make Lemon White Chocolate Cookies – Easy Holiday Cookie

Lemon White Chocolate Cookies are delicious citrus-flavored cookies that are laden with tart lemon flavor and a delicate sweetness from the white chocolate chunks.

It has a generous natural lemon flavor and tastes really good with a cup of masala chai, coffee or glass of milk.

These sweet cookies are easy to make and have a slightly crispy edge and soft center. Not to mention, they are a true delight for lemon & white chocolate lovers! If you are into citrus-flavored desserts, then I can assure you that you are going to admire these cookies.

#lemoncookies #whitechocolatecookies #baked

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Servings: 18 cookies
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For Lemon White Chocolate Cookies
☛ 1/2 cup chopped unsalted butter at room temperature
☛ 3/4 cup granulated sugar
☛ 1 large egg
☛ 1.5 tablespoons lemon juice
☛ lemon zest of 1 lemon
☛ 1 1/2 cups (215g) all-purpose flour
☛ 1/2 teaspoon baking powder
☛ 1/2 teaspoon baking soda
☛ 1/2 teaspoon salt
☛ 113 grams white chocolate couverture (or chocolate chips/chunks)
☛ 4-5 drops of lemon extract (optional)
☛ Extra white chocolate chunks for topping (optional)

Making Lemon White Chocolate Cookies
1. Chop the white chocolate into small (or big) chunks. Keep them aside.
2. Sift all-purpose flour, baking powder, baking soda, and salt in a large mixing bowl and set it aside.
3. In a separate bowl, add butter, sugar, and cream together until light and fluffy.
4. Now add a zest of 1 lemon and 1.5 tablespoons lemon juice, lemon extract, and egg to the bowl. Beat well until combined.
5. Add the dry ingredients in two batches and beat until everything is well combined.
6. Mix well with a spatula and add the chopped chocolate. Mix again and cover the bowl with cling wrap. Refrigerate for at least 30 minutes to 1 hour. You can also chill this dough overnight in the fridge for a more strong lemon flavor.
7. Preheat your oven to 350°F/175°C. Line a baking sheet with parchment paper.
8. Remove the dough from the refrigerator, using an ice cream scoop or spoon, scoop out about a heaping tablespoon of the cookie mixture.
9. Roll it into a ball and place 3-4 inches apart on the prepared lined baking sheet. Repeat this process until all the mixture is used up.
10. Place the cookies in the oven and bake them for 12-13 minutes or until just edges are crisp and the top is no longer shiny. Remove the cookies from the oven. At this point, they will look undercooked. But don’t worry they will firm up after cooling.
11. Stick chocolate chunks on top of each cookie while they are still hot and let them cool completely on a wire rack. Cookies will completely set as after cooling.
12. Serve and enjoy your lemon cookies with some coffee.

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