Quick & Easy Lemon White Chocolate Chip Cookies
If you're a lemon lover looking for a refreshing twist on classic cookies, then these Quick & Easy Lemon White Chocolate Chip Cookies are perfect for you.With a bright, fresh lemon flavor and sweet white chocolate chunks, they come together easily and bake up soft in the center with chewy edges and a perfect golden brown color.
Servings: cookies
Equipment
- 1 Electric mixer
- 1-3 cookie sheets
- 1-3 parchment paper sheets
Ingredients
- 2 1/4 cup all-purpose flour measured using the spoon and level method
- 1 tablespoon cornstarch
- 3/4 teaspoons baking soda
- 1 teaspoon salt
- 1/2 cup light brown sugar packed
- 3/4 cup granulated sugar
- 2 tablespoons lemon zest
- 1 cup unsalted butter room temperature
- 1 large egg room temperature
- 1 large yolk room temperature
- 2 tablespoons lemon juice freshly squeezed
- 1 teaspoon pure vanilla extract
- 1 cup white chocolate chips or chunks
Instructions
- To get started, line your cookie sheet with parchment paper and set it aside. In a medium-sized bowl, whisk together the dry ingredients (flour, cornstarch, baking soda, and salt) and set them aside.2 1/4 cup all-purpose flour, 1 tablespoon cornstarch, 3/4 teaspoons baking soda, 1 teaspoon salt
- In a large bowl, combine the brown sugar, granulated sugar, and lemon zest. Use your fingertips to gently massage the zest into the sugar for about 30 seconds, releasing its oils for a stronger lemon fragrance.1/2 cup light brown sugar, 3/4 cup granulated sugar, 2 tablespoons lemon zest
- Then, add the room-temperature butter and cream it with the sugars at medium-high speed using the paddle attachment on your stand mixer for about 3 minutes. The mixture should be light and fluffy by the end.1 cup unsalted butter
- Next, whisk in the egg, egg yolk, fresh lemon juice, and vanilla extract, ensuring everything is well combined. Scrape the sides of the bowl as needed.1 large egg, 1 large yolk, 2 tablespoons lemon juice, 1 teaspoon pure vanilla extract
- Gradually add the flour mixture to the wet ingredients, mixing until just combined—for best results, be careful not to over-mix, as this could lead to dense cookies.
- Fold in the white chocolate chips using a rubber spatula.1 cup white chocolate chips or chunks
- Once your dough is ready, scoop it into 3-tablespoon-sized balls using a 3-tablespoon cookie scoop, placing the dough balls on the prepared baking sheet lined with parchment paper. Cover the dough balls with plastic wrap and refrigerate for 1 hour, or up to 24 hours, to allow the flavors to meld and the dough to firm up.
- When you're ready to bake, preheat your oven to 350°F (175°C). Arrange the chilled dough balls on the baking sheet, making sure they're spaced about 4 inches apart. Bake for 10-15 minutes or until the edges are golden brown and crispy. While the first batch is baking, keep the remaining dough balls in the fridge to stay chilled.
- For perfectly round cookies, as soon as they come out of the oven, use a circular cookie cutter (slightly larger than your cookies) to gently swirl the cookies around inside it. This will give them a smooth, round shape. Allow the cookies to cool completely on the baking sheet before transferring them to a wire rack.
Notes
Add-ons & Substitutions
Looking to customize your cookies? Here are some easy ways to make this recipe your own:- Nuts: Try folding in some chopped macadamia nuts or pistachios for a nutty crunch
- Dried Cranberries: or even dried cranberries for a little extra texture and flavor.
- White Chocolate Chunks: You can get a quality white chocolate bar to chop into chunks for a variety of shapes & slivers of white chocolate throughout the dough
Expert Tips
To make these cookies the best they can be, here are a few expert tips:- Make sure your butter, eggs, and other wet ingredients are at room temperature. This helps them combine smoothly, ensuring your cookies have a uniform texture.
- For perfectly round cookies, as soon as they come out of the oven, use a circular cookie cutter (slightly larger than your cookies) to gently swirl the cookies around inside it. This will give them a smooth, round shape. Allow the cookies to cool completely on the baking sheet before transferring them to a wire rack.
- When adding the dry ingredients to the wet, mix just until combined. Over-mixing can lead to tough cookies.
- Chilling the dough helps control how much the cookies spread during baking, resulting in thick, chewy cookies.
- Keep an eye on your cookies as they bake. The edges should be golden brown, but the centers may look slightly soft—this is the perfect time to pull them out of the oven.
- Let your cookies cool completely before storing them in an airtight container to keep them fresh for days.
