The Best Lemon White Chocolate Cookies
The easiest recipe to make thick, soft, chewy, lemon white chocolate cookies!
Ingredients
- 1 cup (200g) Granulated Sugar
- 1/2 cup (113g) Unsalted Butter Room Temperature
- 1 Large Egg Room Temperature
- 1/2 tsp (2.5ml) Vanilla Extract
- 1.5 tsp (7.5ml) Lemon Emulsion (I use LorAnn's)
- 2 cups (240g) All-Purpose Flour
- 1/2 tsp (3g) Baking Soda
- 1/4 tsp (1.5g) Salt
- 1/2 cup (80g) White Chocolate Chips (Feel free to add more)
Instructions
- Preheat oven to 350 degrees F.
- I use parchment paper sheets on my cookie sheets and reuse them for all my batches that day.
- In your mixer bowl (or large bowl with hand-mixer) cream butter and sugar until light and smooth, about 2-3 minutes.
- Beat in the egg, vanilla extract and lemon emulsion, until smooth.
- In a separate small bowl, combine flour, baking soda and salt. Add to wet ingredient mixing bowl a little at a time.
- If desired, you can add some yellow flood coloring just for fun.
- Mix until thoroughly blended.
- Add white chocolate chips and mix by hand.
- Form dough into balls about 1.5" in size and place a few inches apart on parchment lined cookie sheet.
- Bake at 350 for 12 minutes. They will be puffy, and edges will be set.
- Cool cookies on cookie sheet for a few minutes before transferring to cooking rack to cool completely.