White Chocolate Lemon Sugar Cookies Recipes

Steps:

• Put the chocolate in a small microwave-safe bowl and microwave in 30-second intervals, stirring, until melted, about 2 minutes. Let cool slightly. Whisk the flour, baking powder and salt in a medium bowl.
• Beat the butter and sugar in a large bowl with a mixer on medium-high speed until light and fluffy, 3 to 5 minutes. Beat in the egg until smooth. Beat in the melted white chocolate, then the vanilla. Reduce the mixer speed to low and beat in the flour mixture in three additions until just combined. Divide the dough between 2 sheets of plastic wrap and pat into disks; wrap and refrigerate until firm, at least 2 hours or overnight.
• Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Roll out the dough on a floured surface until 1/4 inch thick. Cut out cookies using a 3- to 3 1/2-inch cookie cutter. Arrange 1 1/2 inches apart on the prepared pans. Freeze until firm, about 10 minutes. Gather the scraps and refrigerate until firm, then reroll once, cut out more cookies and freeze.
• Bake, switching the pans halfway through, until the cookies are firm and the edges are light brown, 12 to 15 minutes. Let cool 5 minutes on the pans, then transfer to racks to cool completely.
• Decorate the cookies with royal icing. Sprinkle with nonpareils. Let set, about 1 hour.

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:

• 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.

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.