Another day, another lemon cookie recipe. What can I say? I love cookies and I love lemon. Given a choice between a chocolate dessert and a lemon dessert, I’d go with the lemon every time. But then again, why choose?
I found this recipe on Pinterest from the blog Lauren’s Latest. The cookies looked divine and perfect, but I couldn’t help wondering if they wouldn’t be even more delicious with the addition of some white chocolate chips. I’m happy to report that I did not steer myself astray. The result was a tart, sweet, crinkly cookie which is dainty enough for an afternoon tea but fun enough that the kids will eat it. Enjoy!
Lemon White Chocolate Cookies
Adapted from Lemon Crinkle Cookies
Makes 2-3 dozen cookies
1/2 cup butter, softened
1 cup white sugar
1 tsp. vanilla extract
2 tsp. finely grated lemon zest
1 Tbsp. fresh lemon juice
1/4 tsp. salt
1/4 tsp. baking powder
1/8 tsp. baking soda
1 1/2 cups all-purpose flour
1 cup white chocolate chips
1/2 cup powdered sugar
- Preheat oven to 350°F. Grease a cookie sheet and set aside.
- Cream together the butter and sugar until combined. Add in the vanilla, egg, lemon zest, and lemon juice. Beat until well mixed.
- Stir in the salt, baking powder, baking soda, and flour. Add the chocolate chips and stir just until evenly distributed.
- Take about a tablespoon of the dough and roll into a ball, then roll in the powdered sugar until covered. Repeat for the rest of the dough.
- Place cookies on the baking sheet and bake for about 10 minutes, or until the edges are just starting to turn golden. Remove from the oven and onto a cooling rack immediately.