Best 5 Lemon White Chocolate Cookies Recipes

LEMON WHITE CHOCOLATE CHIP COOKIES

Steps:

• Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Whisk the flour, baking soda, cream of tartar and salt in a medium bowl; set aside.
• Beat the butter, sugar and lemon zest in a large bowl with a mixer on medium-high speed until light and fluffy, 3 minutes. Beat in the eggs, one at a time, then beat in the lemon juice and vanilla. Reduce the mixer speed to low; beat in the flour mixture in two batches until combined. Stir in the white chocolate chips with a wooden spoon.
• Drop heaping tablespoonfuls of dough about 2 inches apart on the prepared pans. Bake, switching the pans halfway through, until the cookies are just golden around the edges, 10 to 12 minutes. Let cool 3 to 5 minutes on the baking sheets, then transfer to a rack to cool completely.

LEMON WHITE CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 375 degrees.
• Cream the butter and sugar together until light and fluffy. Add the egg and lemon extract stir until blended.
• In a seperate bowl combine the flour, baking soda and salt together.
• Add flour mixture to the butter mixture and stir until completely blended.
• Stir in the white chocolate chips and drop by spoonfuls onto a cookie sheet.
• Bake for 8-10 minutes or until lightly browned. Cool on a cookie sheet for a few minutes then transfer to a wire rack.

WHITE CHOCOLATE CHIP LEMON COOKIES

Steps:

• Preheat oven to 350°F
• In a large bowl, cream butter and sugar until light and fluffy.
• Add egg, milk, lemon juice and vanilla; mix well.
• Combine flour, baking powder and salt.
• Add to butter mixture; mix well.
• Stir in white chocolate chips, lemon zest and nuts (if using).
• Drop by tablespoonfuls or cookie scoop onto ungreased cookie pan.
• Bake 12-15 minutes or until edges are a light golden brown.
• Cool 3 minutes on pan; remove and cool completely on cooling rack.

LEMON-WHITE CHOCOLATE COOKIES

Steps:

• Whisk the all-purpose flour, semolina flour, baking powder, baking soda and salt in a large bowl. In a separate bowl, beat the butter and sugar with a mixer on medium speed until light and fluffy, about 2 minutes.
• Whisk the olive oil, whole egg, egg yolk, limoncello, vanilla, lemon zest and lemon juice in a large liquid measuring cup or bowl. Add to the butter mixture and beat on medium speed until smooth. Reduce the mixer speed to low; add the flour mixture and beat until just combined. Cover the dough with plastic wrap and chill 30 minutes.
• Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper. Roll the dough into 2-inch-long, 1/2-inch-thick logs; arrange about 2 inches apart on the prepared baking sheets. Bake in batches until golden around the edges, about 18 minutes, rotating the baking sheets halfway through. Let cool 2 minutes on the baking sheets, then transfer to racks to cool completely.
• Meanwhile, put the white chocolate in a heatproof bowl and set over a saucepan of barely simmering water (do not let the bowl touch the water); stir until the chocolate melts. Drizzle the cookies with the melted white chocolate and sprinkle with the pistachios. Let set at room temperature, about 15 minutes.

LEMON WHITE CHOCOLATE CHIP COOKIES

Steps:

• 1. Preheat oven to 375 and grease cookie sheets.
• 2. In a bowl combine flour,baking soda and salt.
• 3. Cream butter,brown sugar and granulated sugar in a large bowl.Beat in egg and lemon juice,gradually add flour mixture.
• 4. Add white chocolate and lemon peel and mix throughly.
• 5. Bake for 10-12 minutes or until the edges are lightly brown. Cool on baking sheet. I also make a lemon icing to go on these.