Lemon and White Chocolate Cookies Recipe
Delightfully zesty Lemon and White Chocolate Cookies featuring a soft, creamy texture with bursts of tart lemon zest and rich white chocolate chunks. Perfectly balanced sweetness and a crisp edge make these cookies an irresistible treat for any occasion.
- Prep Time: 20 minutes
- Cook Time: 14 minutes
- Total Time: 50 minutes (including chilling time, longer if refrigerated overnight)
- Yield: Approximately 8 large cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Cookie Dough
- 225g unsalted butter, at room temperature
- 100g caster sugar
- 200g light brown sugar
- 1 tsp vanilla extract
- Zest of 2 large lemons
- 2 medium, free range eggs
- 400g plain flour
- 1 tsp baking powder
- 350g white chocolate chunks
- 50g white chocolate chunks for topping
Instructions
- Mix butter, sugars, and lemon zest: In the bowl of an electric mixer fitted with the paddle attachment, cream the unsalted butter, lemon zest, caster sugar, and light brown sugar together until light and creamy, about 5 minutes, scraping down the sides periodically.
- Add vanilla and eggs: With the mixer on low speed, add the vanilla extract and eggs one at a time, ensuring the first egg is fully incorporated before adding the second.
- Combine dry ingredients and chocolate: Add the plain flour and baking powder to the mixture and blend on low until just combined. Then fold in 350g of the white chocolate chunks gently until evenly distributed.
- Shape and chill dough: Line a large baking tray with parchment paper. Scoop 100g portions of dough and shape into balls, placing them on the tray. Cover with cling film and refrigerate for at least 30 minutes, preferably overnight, to firm up the dough.
- Preheat oven and prepare tray: Preheat the oven to 170°C (338°F). Line another baking tray with parchment paper.
- Bake cookies: Place the chilled cookie dough balls on the prepared tray, spacing them about 2 inches apart. Bake for 12-14 minutes until golden and slightly crisp around the edges.
- Add topping and cool: While the cookies are still warm, gently press the remaining 50g of white chocolate chunks into the tops of the cookies. Let them cool on the baking tray for 5 minutes before transferring to a wire rack to cool completely.
Notes
- For best flavor, refrigerate the dough overnight before baking.
- Use high-quality white chocolate chunks for a richer taste and better texture.
- Ensure cookie dough balls are evenly sized for consistent baking.
- The cookies can be stored in an airtight container at room temperature for up to 5 days.
- Spacing the dough balls 2 inches apart allows for spreading without sticking.
Keywords: lemon cookies, white chocolate cookies, lemon zest cookies, soft cookies, easy dessert recipe
