White Chocolate Lemon Cookies Recipes

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 oven to 350°F
• In a large bowl, cream butter and sugar until light and fluffy.
• Add egg, milk, lemon juice and vanilla; mix well.
• Combine flour, baking powder and salt.
• Add to butter mixture; mix well.
• Stir in white chocolate chips, lemon zest and nuts (if using).
• Drop by tablespoonfuls or cookie scoop onto ungreased cookie pan.
• Bake 12-15 minutes or until edges are a light golden brown.
• Cool 3 minutes on pan; remove and cool completely on cooling rack.

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 oven to 375 degrees.
• Cream the butter and sugar together until light and fluffy. Add the egg and lemon extract stir until blended.
• In a seperate bowl combine the flour, baking soda and salt together.
• Add flour mixture to the butter mixture and stir until completely blended.
• Stir in the white chocolate chips and drop by spoonfuls onto a cookie sheet.
• Bake for 8-10 minutes or until lightly browned. Cool on a cookie sheet for a few minutes then transfer to a wire rack.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Stir 1 cup flour and 1/4 cup sugar together in a bowl. Mash butter into the flour mixture until it resembles coarse crumbs; press into bottom of a 9-inch square baking dish.
• Bake in preheated oven until crusty and golden brown, about 15 minutes.
• Sprinkle chocolate chips over the crust.
• Beat eggs, lemon juice, and lemon zest together until the eggs are beaten. Stir remaining 1/4 cup flour and 3/4 cup sugar into the egg mixture; pour over the chocolate chips and crust.
• Bake until set in the middle, about 15 minutes more. Cool slightly in baking dish set on a wire cooling rack. Sift confectioners' sugar over the bars and cool completely before cutting to serve.

Steps:

• Mix flour, zest and baking soda until blended. Beat cream cheese, butter, sugar and vanilla in large bowl with mixer until blended. Gradually add flour mixture, beating well after each addition.
• Shape into 2 (8-inch) logs; wrap in plastic wrap. Refrigerate 1 hour.
• Heat oven to 350°F. Cut dough into 1/4-inch-thick slices; place, 2 inches apart, on baking sheets sprayed with cooking spray.
• Bake 10 to 12 min. or until edges are lightly browned. Cool on baking sheet 3 min. Remove to wire racks; cool completely.
• Melt chocolate as directed on package. Drizzle over cookies; let stand until firm.