Lemon White Chocolate Cookies

Ingredients

• 1 1/2 tablespoons lemon zest (*Note 1)
• 1 1/4 cups white granulated sugar (*Note 2)
• 3/4 cup butter (*Note 3)
• 1 egg ((medium/large))
• 4 teaspoons lemon juice (*Note 1)
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 1/2 cups plain flour
• 1 1/4 cups white chocolate chips

Instructions

1. 1

   Melt the butter in a heat-proof bowl in the microwave, or in a small saucepan over a low heat. Allow to cool while continuing to the next step.

2. 2

   In a large mixing bowl, combine the white sugar and the lemon zest. Rub the lemon zest into the sugar. This releases the oils and flavoring into the sugar.

3. 3

   Add the cooled melted butter to the sugar-lemon mixture and whisk together to combine.

4. 4

   Add in the lemon juice and egg. Whisk vigorously to combine.

5. 5

   Add half the flour, baking soda, and salt to the butter-sugar mixture. Stir together with a wooden spoon or rubber spatula until fully combined.

6. 6

   Add the rest of the flour and the white chocolate chips to the mixture, and then fold in until all the flour has been incorporated.

7. 7

   Line a plate or a baking tray with baking paper or parchment paper. Using a cookie scoop (I used a size 3 or 2 tablespoons cookie scoop). Portion the dough out onto the baking tray. Refrigerate for 25 minutes.

8. 8

   While the cookies are chilling, preheat the oven to 180°C/350°F. Line two large baking trays with baking paper or parchment paper.

9. 9

   Place the chilled cookie dough balls onto the prepared baking tray about 2 to 3 inches apart. Bake for 13-18 minutes. Mine were done at 15 minutes. *Note 4

10. 10

    Allow the baked white chocolate lemon cookies to cool on the cookie sheet for 5 minutes before lifting onto a wire rack to cool completely. If you want you can decorate the cookies with a few more chocolate chips while they are still warm.