Fresh lemon and white chocolate come together to create these soft and flavorful White Chocolate and Lemon Cookies. The texture will remind you of a traditional soft chocolate chip cookie, but the flavor is bright and fresh and has a touch of decadence.
Begin by adding the butter, cream cheese, and sugars to the bowl of a stand mixer fitted with the paddle attachment. Beat until light and fluffy scraping down the sides of the bowl as needed.
Add the lemon zest, lemon extract, vanilla extract, and kosher salt. Beat to combine.
Add the egg and beat to incorporate. Scrape down the sides of the bowl as needed. Add the lemon juice and mix to incorporate.*
Add the flour and baking soda. Mix on low until the ingredients start to come together. Increase the speed and mix until just combined. Add in the white chocolate chips and mix to evenly incorporate.
Chill the dough in the refrigerator for at least 2 hours or overnight.
Preheat your oven to 350 degrees F. Line a baking sheet with parchment paper.
Scoop out a heaping tablespoon of dough. Roll the dough into a ball in your hands. (If the dough is sticky, add a little water to your hands.)
Roll the ball in sugar. Place on the prepared baking sheet about 2 inches apart. Then use the bottom of a glass or measuring cup to press the cookie down to form a 2-inch disc. Repeat with the remaining dough.
Bake 12 to 15 minutes or until the edges of the cookies are starting to brown.
Allow the cookies to cool for a few minutes on the cookie sheet. (Optional: Press a few white chocolate chips into the top of the cookies.) Then transfer to a baking rack to finish cooling.
Pack and store in an airtight container.
Notes
*Your batter may look "broken" at this point; that is normal. The batter will come together when you add the dry ingredients.