Print

Soft Lemon White Chocolate Cookies – Simple One Bowl Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.2 from 4 reviews

These Soft Lemon White Chocolate Cookies are a delightful treat combining bright, zesty lemon flavor with sweet white chocolate chips. This simple one-bowl recipe yields tender, chewy cookies with a luscious lemon glaze that adds a perfect finishing touch, ideal for any occasion or a refreshing dessert.

Ingredients

Cookies

  • 3/4 cup unsalted butter (melted and cooled)
  • 1 cup granulated sugar
  • 2 large eggs (at room temperature)
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon lemon extract
  • 2 tablespoons lemon zest (zest of one lemon)
  • 2 tablespoons lemon juice (juice squeezed from one lemon)
  • 2 cups all purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 1/2 cup white chocolate chips

Lemon Glaze

  • 1 tablespoon lemon juice (juice squeezed from half of a lemon)
  • 1 cup confectioners sugar (sifted)

Instructions

  1. Melt Butter: In a large mixing bowl, melt the butter in the microwave for 30 to 60 seconds until mostly melted but still slightly lumpy. Let it cool slightly for a few minutes to avoid cooking the eggs later.
  2. Combine Sugar and Butter: Add the granulated sugar to the melted butter and stir well until fully combined.
  3. Add Wet Ingredients: Mix in the eggs, lemon zest, lemon juice, vanilla extract, and lemon extract into the butter-sugar mixture. Stir thoroughly to blend all flavors.
  4. Incorporate Dry Ingredients: Add the all-purpose flour, baking soda, and salt to the wet ingredients. Mix gently until just combined to avoid overworking the dough.
  5. Fold in White Chocolate Chips: Gently fold the white chocolate chips into the dough ensuring even distribution without overmixing.
  6. Chill Dough: Scoop the cookie dough onto a parchment-lined sheet pan and refrigerate for 30 to 60 minutes to firm up the dough for better baking results.
  7. Preheat Oven: While the dough chills, preheat your oven to 350°F (175°C).
  8. Arrange Cookies and Bake: Place the chilled dough balls two inches apart on a parchment-lined baking sheet. Bake in the preheated oven for 8 to 10 minutes or until the edges turn just golden brown.
  9. Cool Cookies: Remove from oven and allow cookies to cool on the baking sheet for 5 to 10 minutes, then transfer to a wire rack to cool completely.
  10. Prepare Lemon Glaze: In a small bowl, whisk together the lemon juice and sifted confectioners sugar until smooth. Adjust thickness by adding more sugar if needed.
  11. Glaze Cookies: Once cookies are fully cooled, drizzle with the lemon glaze evenly. Let the glaze set for 15 to 20 minutes before serving to allow it to harden lightly.

Notes

  • For best results, use room temperature eggs to ensure smooth mixing.
  • Chilling the dough is key to preventing excessive spreading during baking.
  • Adjust the glaze thickness by adding more or less confectioners sugar based on your preference.
  • Store cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.
  • Make sure to zest only the yellow part of the lemon for best flavor; avoid the bitter white pith.

Find it online: https://cozyplatter.com/soft-lemon-white-chocolate-cookies-simple-one-bowl-recipe/