Lemon and White Chocolate Cookies
These easy lemon and white chocolate cookies are flavoured with lemon zest and studded with creamy sweet white chocolate chunks. Tender and crumbly, these popular cookies are very simple to make and take just 10 minutes to prepare!
Equipment
- 2 baking trays
Ingredients
- 220g (1 c) butter or margarine, room temperature
- 40g (⅓ c) icing sugar / confectioners sugar
- 90g (½ c, packed) soft brown sugar
- 1 lemon, zested - around 1 tablespoon
- 1 teaspoon vanilla essence or vanilla bean paste
- 375g (2 ½ c) plain flour / all purpose flour
- 1 teaspoon baking powder
- Pinch salt
- 100g (3½ oz) white chocolate, roughly chopped
Instructions
- In a large mixing bowl, mix the butter / margarine with icing sugar and brown sugar and lemon zest and vanilla until light and fluffy. (This can be done with a spoon, hand mixers or in a stand mixer.)
- Add the flour, baking powder and salt and mix to combine. It will take a while to bring together, keep working it! When the mixture has almost come together, but is still a little crumbly, stir in the chopped white chocolate.
- Bring the dough together with your hands and roll into a sausage shape 5 cm (⅕ inch) in diameter.
- Wrap in clingfilm and place in the fridge for 30 minutes.
- Preheat the oven to 170˚C fan / 190˚C / 338˚F convection / 374˚F.
- Line 2 baking trays with baking paper.
- Take the dough out of the fridge, unwrap the clingfilm and using a sharp knife, slice the cookie dough into 1.5 cm / 0.5 inch thick slices.
- Place the cookies on the trays, leaving a little room as they can spread slightly.
- Place in the preheated oven and bake for 12-15 minutes until lightly golden around the edges.
- Leave on the tray for 5 minutes before moving to a cooling rack to cool completely.
Notes
Plain flour – all purpose flour.
Butter – I like to use unsalted butter but you can use salted butter if you prefer. You can also use margarine instead, which will make the cookies slightly less crisp, something we love!
Icing sugar – confectioners sugar. adding this superfine sugar helps give the cookies that melt in the mouth tender texture.
Soft brown sugar – provides a little moisture to stop the cookies from becoming too dry and sandy.
Lemon zest – for the leftover lemon juice: squeeze over English pancakes and sprinkle with sugar in this treat that is too good to just serve on pancake day! You could also add it to apples to stop them from becoming brown, or make a quick homemade buttermilk and use in scones or cakes like this chocolate orange cake.
Vanilla essence – vanilla extract or vanilla bean paste.
White chocolate – I like to use a white chocolate bar like Nestle Plaistowe or Milky Bar and roughly chop into chunks, but you can use white chocolate chips if you prefer.
Make sure your butter is room temperature. This will make it easier to beat in to the sugar.
Beating the lemon zest with the sugar and butter ensures you get the most lemon flavour throughout the cookie.
As these cookies are more of a shortbread, you don’t want too much colour on them when they are baked, otherwise they can taste a little bitter. As you will see from these images, the edges can become quite dark, that is OK.
Nutrition
Calories: 222kcalCarbohydrates: 26gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.4gCholesterol: 27mgSodium: 109mgPotassium: 49mgFiber: 1gSugar: 10gVitamin A: 307IUVitamin C: 0.5mgCalcium: 35mgIron: 1mg
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