Wednesday, November 18, 2015

White Chocolate Lemon Cookies

1 ½ sticks butter, softened
¾ cup white sugar
¼ cup light brown sugar
1 egg, room temperature
1 tsp vanilla extract
2 Tbsp. lemon zest
2 cups all-purpose flour
1 Tbsp. cornstarch
1 tsp baking soda
1 tsp salt
1 ½ cups white chocolate chips

Cream butter and sugars together. Beat in egg and vanilla. Mix in lemon zest.  In a separate bowl combine flour, cornstarch, baking soda and salt. Add to butter mixture. Stir until combined and gently stir in white chocolate chips.

Form into balls about an inch or slightly more in diameter. Chill for at least 2 hrs or a couple days if you don't want to eat them right away. Preheat oven to 350 and grease cookie sheet. Bake for 8-11 minutes until edges are lightly brown. Do not over-bake. The centers may still look doughy. Allow to cool on the cookie sheet for 5 minutes and then cook on wire rack.

These cookies taste like summer and magic! Although they would be great any time of the year, the taste is light and refreshing.  They are a lot of white chocolate chips in this recipe.  If you don’t like overly chunky cookies, scale back to 1 cup instead of an entire package of white chocolate chips. 

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