Lemon and White Chocolate Chips Cookies
December weekend baking is sorted with these festive, easy, and sweet homemade lemon and white chocolate chips cookies. Each bite is slightly crisp on the edges but soft and gooey in the center.
- No lemons? Try with another citrus instead. Use oranges, clementines, mandarins or satsumas.
- No light brown soft sugar? Us coconut sugar or muscovado sugar instead.
Prep time: 15 minutes
Cook time: 10 minutes
Total time: 25 minutes
2 tsp Lemon zest
1 tbsp Lemon juice
150 g Unsalted butter / Vegan butter
90 g Light brown sugar
70 g Caster sugar
1 Egg (large)
220 g Plain flour
1 tsp Bicarbonate of soda
a pinch of Salt
190 g White chocolate chips (or chunks)
Festive edible sprinkles
- Preheat the oven to 190 C/170 fan/5 gas mark. Line 2 baking tray with reusable silicone mats or with baking paper.
- In a large mixing bowl, add the butter, light brown sugar and caster sugar. Use an electric whisk and beat until creamy. Beat in the lemon juice and large egg.
- Add the plain flour, bicarbonate of soda and salt into the bowl and mix it in with a spatula or wooden spoon.
- Add the white chocolate chips and lemon zest. Stir well.
- Use a teaspoon to make small scoops of the cookie dough, spacing them well apart on the baking trays. This mixture should make about 30 cookies. If you don’t need to cook that much, freeze half of the dough raw for another time!
- Bake for 8-9 minutes, until golden brown on the edges and still slightly soft in the centre. Keep an eye on them, they will colour quickly after 8 minutes in the oven.
- Leave the cookies on the tray to cool for 15 minutes. They will firm up and be easier to lift.
How to store
Store in an airtight container for up to 3 days. The dough can be frozen raw, and will keep in the freezer for up to 3 months. When ready to bake another batch, defrost the dough and follow the recipe steps for cooking.
Top your desserts with cookie crumbles! Simple bread the cookies over ice cream, whip cream or yoghurt trifle.