Hello friends! I created this recipe years ago and actually published it on the old version of this blog (which you can still find in the archives)…but I have tweaked it just a touch and, in turn, I hope I have improved upon it. I love these cookies anytime of year, but they are especially nice in the summer, as the lemon flavor makes them seem lighter. If you don’t love lemon, you can certainly substitute your favorite citrus. I have made this recipe with orange and lime and they have been good. The lemon just happens to be my favorite. I hope you like them too!
Lemon white chocolate chip cookies:
Yield: about 18 large cookies
2 sticks unsalted butter, softened
3/4 cup sugar
1/2 cup light brown sugar
1 tsp. vanilla extract
zest of one lemon
2 1/4 cups flour
1 1/4 tsp. baking powder
1 tsp baking soda
pinch of salt
1 cup of white chocolate chips
juice of 1 lemon
3/4 cup powdered sugar (plus up to 3 extra tablespoons of powdered. sugar if your lemon yields a lot of juice)***
whisk all ingredients together and set aside
***Start here, then taste the glaze- this is just a glaze, so you can tweak the measurements. For a thicker glaze, add more powdered sugar. I tend to like mine on the thicker side.
In the bowl of an electric mixer fitted with the paddle attachment (or with a hand mixer), beat butter, egg and sugars, along with extract and zest on medium high speed until fluffy and pale yellow in color (4-5 minutes).
Gradually add in the dry ingredients and mix until just incorporated. Stir in chips
Use a large cookie scoop and scoop cookie dough onto a parchment lined sheet pan
Bake cookies at 375 F for 10-12 minutes. Mine usually take right around 11 minutes.
Allow cookies to cool and then top with the glaze (drizzle with a spoon and use the back of the spoon to spread). Allow cookies and glaze to sit for about a half hour so glaze will harden.
Hope this makes your hump day more bearable! Enjoy!