Best Lemon White Chocolate Chip 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 CURD AND STEM GINGER WHITE CHOCOLATE CHIP COOKIES

Steps:

• Preheat the oven to 350 degrees F. Line 2 large baking sheets with parchment.
• Whisk together the flour, salt and baking soda in a medium bowl and set aside.
• Place the butter, brown sugar and granulated sugar into a stand mixer and beat on medium-high speed until combined. Scrap down the sides and mix briefly. Add the vanilla and eggs and beat on medium-high until combined. Mix in the lemon curd, stem ginger and lemon zest.
• Lower the speed to medium and slowly beat in the flour mixture in 2 batches. Fold in the white chocolate chips.
• Scoop 6 heaping tablespoons of dough onto each prepared baking sheet, about 2 inches apart. Bake until golden brown, 11 to 15 minutes. Let cool on the baking sheets for 15 minutes before transferring to a rack to cool completely. Store in an airtight container for up to 3 days.

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.