Imagine a cookie that captures the bright, zesty essence of summer in every single bite - our Lemon and White Chocolate Cookies are about to become your new obsession! These aren't just ordinary cookies; they're a tantalizing dance of citrusy freshness and creamy sweetness that will transform your ordinary baking routine into an extraordinary culinary experience. Whether you're a seasoned baker or a curious kitchen novice, these cookies promise to deliver a burst of flavor that will have everyone begging for your secret recipe.
Prep Time: 15 mins
Cook Time: 12 mins
Total Time: 27 mins
Cuisine: American
Serves: 18 cookies
Ingredients
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 tablespoon lemon zest
- 1 tablespoon lemon juice
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 cup white chocolate chips
Instructions
- Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats to prevent sticking and ensure even baking.
- In a large mixing bowl, cream together the softened unsalted butter and granulated sugar using an electric mixer. Beat on medium speed for 2-3 minutes until the mixture becomes light, fluffy, and pale in color.
- Add the large egg to the butter-sugar mixture and beat until fully incorporated. Mix in the fresh lemon zest and lemon juice, ensuring all wet ingredients are well combined.
- In a separate bowl, whisk together the all-purpose flour and baking powder. This helps distribute the baking powder evenly and prevents clumping.
- Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Be careful not to overmix, as this can make the cookies tough.
- Fold in the white chocolate chips using a spatula, distributing them evenly throughout the cookie dough.
- Using a cookie scoop or tablespoon, drop rounded portions of dough onto the prepared baking sheets. Space the cookies about 2 inches apart to allow room for spreading during baking.
- Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden and the centers look set but still soft.
- Remove from the oven and let the cookies cool on the baking sheet for 5 minutes. This allows them to firm up slightly before transferring.
- Carefully transfer the cookies to a wire rack to cool completely. The cookies will continue to set as they cool.
- Once cooled, store the cookies in an airtight container at room temperature for up to 5 days. For best flavor and texture, enjoy within 2-3 days of baking.
Tips
- Room Temperature Ingredients: Ensure your butter and egg are at room temperature for smoother mixing and better cookie texture.
- Zest Matters: Use fresh lemon zest for the most vibrant citrus flavor. Avoid the white pith, which can add bitterness.
- Don't Overmix: Mix your dough just until ingredients are combined to keep cookies tender and soft.
- Uniform Sizing: Use a cookie scoop for consistent cookie sizes, which ensures even baking.
- Cool Completely: Let cookies cool entirely on a wire rack to develop the best texture and prevent sogginess.
- Storage Hack: Add a slice of bread to your airtight container to keep cookies soft and fresh for longer.
Nutrition Facts
Calories: 165kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 27mg
