Soft Lemon White Chocolate Cookies

These cookies are the perfect balance of sweet, tangy, and creamy. With bright lemon flavor, melt-in-your-mouth texture, and creamy white chocolate chips, they’re a bakery-style treat that stays soft for days.

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Ingredients

For the Cookies:

• 1¼ cups granulated sugar
• 1 Tbsp lemon zest (use more for a stronger lemon flavor)
• ¾ cup unsalted butter, softened
• 3 cups all-purpose flour, spooned and leveled
• 1 tsp cornstarch
• ½ tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 large egg, room temperature
• ½ cup sour cream, room temperature
• 1 Tbsp freshly squeezed lemon juice
• 1 tsp lemon extract
• 1 tsp vanilla extract
• 1 cup white chocolate chips (plus extra for topping)

For the Lemon Glaze (Optional):

• ¼ cup granulated sugar
• 2 Tbsp freshly squeezed lemon juice

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Instructions

1. Infuse the sugar with lemon zest
   In the bowl of a stand mixer, combine granulated sugar and lemon zest. Rub the mixture between your fingers to release the lemon oils and create aromatic lemon sugar.
2. Cream the butter and sugar
   Add the softened butter to the lemon sugar. Beat on medium speed for 2–3 minutes, scraping down the sides as needed, until light and fluffy.
3. Mix dry ingredients
   In a separate bowl, whisk together the flour, cornstarch, baking powder, baking soda, and salt. Set aside.
4. Add wet ingredients
   To the creamed butter mixture, add the egg, sour cream, lemon juice, lemon extract, and vanilla extract. Beat until fully combined.
5. Combine dry and wet ingredients
   Gradually add the dry ingredients to the wet mixture, mixing on low speed just until the dough comes together. Do not overmix.
6. Add white chocolate chips
   Using a spatula, gently fold in the white chocolate chips until evenly distributed throughout the dough.
7. Chill the dough
   Cover the bowl and refrigerate for at least 1 hour. The dough is sticky due to the sour cream, so chilling helps firm it up and enhances the flavor.
8. Preheat and prepare baking sheets
   Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
9. Shape the cookies
   Scoop about 2 tablespoons of dough per cookie. Roll each ball in granulated sugar to coat, then place on the prepared baking sheet. Press down slightly to flatten.
10. Bake
    Bake for 8–10 minutes, until the edges are just set and the centers look slightly underbaked. Avoid overbaking to keep the cookies soft and moist.
11. Add the lemon glaze
    While the cookies bake, whisk together the granulated sugar and lemon juice for the glaze. When cookies come out of the oven, gently brush the glaze over the tops to lock in flavor and moisture. Press a few extra white chocolate chips on top and add lemon zest for garnish, if desired.
12. Cool and serve
    Allow cookies to cool on the baking sheet for a few minutes, then transfer to a parchment-lined wire rack to finish cooling.

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Why You’ll Love This Recipe

• Bright, refreshing lemon flavor in every bite
• Soft, tender, melt-in-your-mouth texture
• Creamy white chocolate adds sweetness and balance
• Easy to make and perfect for any occasion
• Stays soft and flavorful for several days

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Tips

• Room temperature ingredients: Make sure butter, sour cream, and egg are at room temperature for smooth mixing.
• Don’t skip chilling: Chilling prevents spreading and makes dough easier to handle.
• Use fresh lemon juice and zest: Fresh citrus gives the best flavor and aroma.
• Underbake slightly: The cookies continue cooking on the baking sheet after removal, keeping them perfectly soft.

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Variations and Substitutions

• Chocolate options: Substitute white chocolate chips with milk or dark chocolate for a different flavor twist.
• Glaze-free version: Skip the glaze for a less sweet cookie — they’ll still be delicious!
• Citrus swap: Replace lemon with lime or orange zest for a fun variation.
• Gluten-free option: Use a 1:1 gluten-free baking flour blend.

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FAQs

Can I make the dough ahead of time?
Yes! Chill the dough for up to 24 hours. Let it sit at room temperature for 10–15 minutes before baking.

Do these cookies freeze well?
Absolutely. Store baked cookies in an airtight container and freeze for up to 2 months. Thaw at room temperature.

Can I skip the sour cream?
Sour cream keeps the cookies moist and soft, but you can substitute it with plain Greek yogurt if needed.

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Serving and Suggestions

These lemon white chocolate cookies are perfect for:

• Afternoon tea or coffee breaks
• Spring and summer gatherings
• Holiday cookie platters
• Gifting in treat boxes or jars