Lemon Chip Cookies Recipes

Steps:

• Preheat oven to 325°. In a large bowl, cream butter and confectioners' sugar until light and fluffy. Beat in the lemon juice, zest and vanilla. Gradually add flour and mix well. , Shape dough into 1-in. balls. Place 2 in. apart on ungreased baking sheets. Coat the bottom of a glass with cooking spray; dip in sugar. Flatten cookies with glass, redipping in sugar as needed., Bake until edges are lightly browned, 11-13 minutes. Remove to wire racks to cool. Drizzle with melted vanilla chips.

Steps:

• Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Whisk the flour, baking soda, cream of tartar and salt in a medium bowl; set aside.
• Beat the butter, sugar and lemon zest in a large bowl with a mixer on medium-high speed until light and fluffy, 3 minutes. Beat in the eggs, one at a time, then beat in the lemon juice and vanilla. Reduce the mixer speed to low; beat in the flour mixture in two batches until combined. Stir in the white chocolate chips with a wooden spoon.
• Drop heaping tablespoonfuls of dough about 2 inches apart on the prepared pans. Bake, switching the pans halfway through, until the cookies are just golden around the edges, 10 to 12 minutes. Let cool 3 to 5 minutes on the baking sheets, then transfer to a rack to cool completely.

Steps:

• Preheat the oven to 375 degrees F and line two rimmed baking sheets with parchment paper.
• Add the flour, baking soda and salt to a medium bowl and whisk to combine. Set aside.
• Add the butter and sugars to the bowl of a stand mixer fitted with the paddle attachment. Cream the butter and sugar together until lighter in color and fluffy, 1 to 2 minutes, scraping down the bowl as needed. Add the egg and beat until incorporated. Add the lemon zest, lime zest and vanilla extract. Beat until evenly combined. Add the dry ingredients to the butter-sugar mixture and mix until just incorporated. Remove the bowl from the stand mixer and fold the chocolate chips in with a rubber spatula.
• Use a 1-tablespoon cookie scoop to scoop the cookie dough onto the prepared baking sheets, keeping them 2 inches apart. Fill each tray with 12 to 16 cookies, then bake until the edges are golden brown and the centers are still soft, 8 to 10 minutes.
• Allow the cookies to cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely.
• Repeat the process with the remaining dough. Alternatively, the cookie dough can be wrapped in plastic wrap and frozen for up to 1 month.

Steps:

• Preheat the oven to 350°F. Line baking sheets with parchment paper or silicone liners or grease generously with butter or cooking spray.
• Using an electric mixer fitted with the paddle attachment, beat the butter on medium speed until fluffy, about 1 minute. Add the vegetable oil, granulated and powdered sugars, egg, and lemon zest and juice and beat on medium speed until combined. Add the flour, soda, and salt and beat on low speed just until incorporated. Stir in the chocolate chips. The dough will be very soft. Refrigerate for 1 hour or freeze for 15 minutes to make it easier to scoop.
• Using a tablespoon-size scoop, drop mounds of dough about 1 inch apart on the prepared baking sheets. Press the dough evenly with your fingers or palm to slightly flatten the cookies. Bake until the edges turn golden, 8 to 10 minutes. Let the cookies cool on the baking sheet for at least 10 minutes before removing.
• The cookies can be baked and stored in an airtight container for up to 3 days, or frozen for up to 3 weeks. Alternatively, make the dough up to a week in advance, and refrigerate in a covered container. Bake a day or two before you plan to serve them.