You won't believe how easy these Lemon White Chocolate Cookies are #shorts #baking
Bake the ultimate soft lemon cookies with a bright, intense citrus flavor that packs a punch.
Learn the secret technique of creaming fresh lemon zest directly into your butter and sugar to maximize those oils. This simple method guarantees a chewy center and perfectly set edges every single time. Fold in white chocolate chips to balance the tartness for the perfect treat.
Subscribe for more easy cookie recipes, and comment below if you prefer your cookies soft or crispy!
Get the full printable recipe here: https://www.bostongirlbakes.com/lemon-white-chocolate-chip-cookies/
Ingredients
3 cups (360 g) all-purpose flour spooned and leveled
1 teaspoon baking powder
½ teaspoon baking soda
1 teaspoon cornstarch
½ teaspoon salt
1 cup (2 sticks, 226 g) unsalted butter softened
2 Tablespoons lemon zest
1 ¼ cups (250 g) granulated white sugar
1 teaspoon vanilla extract
2 tablespoons lemon juice
1 large egg room temperature
1 ½ cups (255 g) white chocolate chips
Instructions
Preheat and prepare cooking sheets. Position a rack in the center of the oven. Preheat the oven to 350°F. Place cookies about 2 inches apart on a parchment paper lined cookie sheet.
Whisk dry ingredients together. In a medium bowl, whisk together flour, baking powder, baking soda, cornstarch and salt. Set aside. 3 cups (360 g) all-purpose flour 1 teaspoon baking powder ½ teaspoon baking soda 1 teaspoon cornstarch ½ teaspoon salt
Cream butter and sugar. In a large bowl using an electric mixer, cream together butter, lemon zest and sugar until light and fluffy, about 2 to 3 minutes. 1 cup (2 sticks, 226 g) unsalted butter 2 Tablespoons lemon zest 1 ¼ cups (250 g) granulated white sugar
Add remaining wet ingredients. Add egg and beat to combine. Add vanilla and lemon juice. Beat to combine. Scrape down bowl as needed. 1 teaspoon vanilla extract 2 tablespoons lemon juice 1 large egg
Add dry ingredients. Add flour mixture, and mix at low to medium speed just until no flour streaks remain. Stir in the white chocolate chips. 1 ½ cups (255 g) white chocolate chips
Scoop cookie dough. Using a #20 cookie scoop, or tablespoon to portion into 3 Tablespoon amounts. Place onto a parchment lined cookie sheet spaced two inches apart.
Bake and cool the cookies. Bake for 10 to 12 minutes. The edges will look done, but the center will still look slightly soft. Remove from the oven and cool on the baking sheets for 5 minutes before transferring to a wire rack to finish cooling completely.
#cookies #lemoncookies
Learn the secret technique of creaming fresh lemon zest directly into your butter and sugar to maximize those oils. This simple method guarantees a chewy center and perfectly set edges every single time. Fold in white chocolate chips to balance the tartness for the perfect treat.
Subscribe for more easy cookie recipes, and comment below if you prefer your cookies soft or crispy!
Get the full printable recipe here: https://www.bostongirlbakes.com/lemon-white-chocolate-chip-cookies/
Ingredients
3 cups (360 g) all-purpose flour spooned and leveled
1 teaspoon baking powder
½ teaspoon baking soda
1 teaspoon cornstarch
½ teaspoon salt
1 cup (2 sticks, 226 g) unsalted butter softened
2 Tablespoons lemon zest
1 ¼ cups (250 g) granulated white sugar
1 teaspoon vanilla extract
2 tablespoons lemon juice
1 large egg room temperature
1 ½ cups (255 g) white chocolate chips
Instructions
Preheat and prepare cooking sheets. Position a rack in the center of the oven. Preheat the oven to 350°F. Place cookies about 2 inches apart on a parchment paper lined cookie sheet.
Whisk dry ingredients together. In a medium bowl, whisk together flour, baking powder, baking soda, cornstarch and salt. Set aside. 3 cups (360 g) all-purpose flour 1 teaspoon baking powder ½ teaspoon baking soda 1 teaspoon cornstarch ½ teaspoon salt
Cream butter and sugar. In a large bowl using an electric mixer, cream together butter, lemon zest and sugar until light and fluffy, about 2 to 3 minutes. 1 cup (2 sticks, 226 g) unsalted butter 2 Tablespoons lemon zest 1 ¼ cups (250 g) granulated white sugar
Add remaining wet ingredients. Add egg and beat to combine. Add vanilla and lemon juice. Beat to combine. Scrape down bowl as needed. 1 teaspoon vanilla extract 2 tablespoons lemon juice 1 large egg
Add dry ingredients. Add flour mixture, and mix at low to medium speed just until no flour streaks remain. Stir in the white chocolate chips. 1 ½ cups (255 g) white chocolate chips
Scoop cookie dough. Using a #20 cookie scoop, or tablespoon to portion into 3 Tablespoon amounts. Place onto a parchment lined cookie sheet spaced two inches apart.
Bake and cool the cookies. Bake for 10 to 12 minutes. The edges will look done, but the center will still look slightly soft. Remove from the oven and cool on the baking sheets for 5 minutes before transferring to a wire rack to finish cooling completely.
#cookies #lemoncookies
