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Lemon White Chocolate Cookies

By Britney
Prep: 20 minutes
Cook: 13 minutes
Chill Time: 1 hour
Total: 1 hour 33 minutes
Servings: 13
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Equipment

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Ingredients 

  • 1 cup (227 g) Salted Butter, (room temperature)
  • 1 1/4 cups (250 g) Sugar
  • 1/4 cup (55 g) Brown Sugar
  • 3 tbsp Lemon Zest
  • 1 large (50 g) Egg, (room temperature)
  • 1 (18 g) Egg Yolk
  • 2 tsp Vanilla Extract
  • 2 tsp Lemon Emulsion
  • 1/4 tsp Almond Extract
  • 1 3/4 cups (222 g) Bread Flour
  • 1 1/4 cups (157 g) All Purpose Flour
  • 1 tsp Baking Soda
  • 1/2 tsp Kosher Salt
  • 4 oz (114 g) White Chocolate , chopped, (or 1 1/2 cups white chocolate chips)

Lemon Sugar

  • 1/2 cup (100 g) Sugar
  • 2 tbsp Lemon Zest

Instructions 

  • In the bowl of a stand mixer fitted with the paddle attachment, combine room temperature butter, sugar, brown sugar, and lemon zest. Mix together on medium speed for 3-4 minutes, until the butter is lightened in color and fluffy. Reduce mixer speed to low speed and add egg and egg yolk and mix to combine, ensuring the eggs are well incorporated, about 1 minute. 1 cup Salted Butter 1 1/4 cups Sugar 1/4 cup Brown Sugar 3 tbsp Lemon Zest 1 large Egg 1 Egg Yolk
  • Scrape down the sides of the bowl and add vanilla extract, lemon emulsion, and almond extract. Mix until combined. 2 tsp Vanilla Extract 2 tsp Lemon Emulsion 1/4 tsp Almond Extract
  • Add bread flour, all purpose flour, baking soda, and kosher salt. Mix until just combined and there are no patches of flour anymore. 1 3/4 cups Bread Flour 1 1/4 cups All Purpose Flour 1 tsp Baking Soda 1/2 tsp Kosher Salt
  • Remove the bowl from the stand mixer and use a rubber spatula to fold the chopped white chocolate (or white chocolate chips) into the batter. (totally optional, but I like to reserve a few pieces of white chocolate to press into the cookies) 4 oz White Chocolate
  • Use a large cookie scoop to scoop the cookie dough into about 12-13 dough balls. Roll into balls and press any leftover white chocolate into each cookie dough ball (optional). Refrigerate uncovered for 1 hour.
  • Preheat the oven to 350 degrees F. In a small bowl, mix together lemon zest and sugar in a bowl. Rub the lemon zest into the sugar until it becomes fragrant and the sugar takes on a pale yellow color. Roll each cookie ball into the sugar mixture, ensuring the whole dough ball is coated. 1/2 cup Sugar 2 tbsp Lemon Zest
  • Bake for 5-6 cookies at a time, spacing about 2 inches apart, for 13-14 minutes, until the edges are set and the center is puffed. Fresh out of the oven, scoot a large circular cookie cutter or small bowl around the cookies to give them a perfect circle shape.
  • Let the cookies cool on the baking sheet for 10 minutes then remove onto a wire rack to cool completely.

Nutrition

Calories: 404kcal, Carbohydrates: 59g, Protein: 3g, Fat: 18g, Saturated Fat: 11g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 1g, Cholesterol: 69mg, Sodium: 302mg, Potassium: 60mg, Fiber: 1g, Sugar: 36g, Vitamin A: 481IU, Vitamin C: 3mg, Calcium: 34mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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