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This cookie, vibrant with lemon zest and fresh lemon juice, can be dressed up with sprinkles or eaten straight up. A word of warning-- the dough in itself is like CRACK.
Recipe type: cookie
Serves: 24
  • 1 C. butter, slightly cold, cut into cubes
  • 2 C. sugar
  • 2 eggs
  • 1 tsp. vanilla
  • 1½ Tbs. fresh lemon juice
  • 1½ - 2 Tbs. fresh lemon zest
  • 3 C. flour
  • 1¼ tsp. baking powder
  • ½ tsp. baking soda
  • 2 C. white chocolate chips (buy the best ones available)
  • drop of yellow food coloring or sprinkles (optional)
  1. Preheat oven to 350 degrees.
  2. In a large bowl or KitchenAid, cream slightly cold butter and sugar for 4-5 minutes until light and fluffy. Add eggs one at at time, mixing well after each addition.
  3. Add vanilla, lemon juice, lemon zest, and stir to combine.
  4. Stir in flour, baking powder, baking soda and salt. Mix just until combined.
  5. Fold in white chocolate chips.
  6. Drop dough onto light colored baking sheet. Use a silicone baking sheet such as Silpat or parchment paper.
  7. Bake for 9-12 minutes. Sprinkle with sugar or white sparkling sugar, if so desired.
Recipe by Portland Sampler at https://portlandsampler.com/seattle-staycation-and-lemon-white-chocolate-chip-cookies/