I love everything citrus, and REALLY love the combo of lemon + white chocolate. It’s a great balance of tart and creamy, and makes for a super satisfying treat. These lemon white chocolate cookies have a fluffy, cakey texture (think scone but less dry), are packed with lemon flavor, and have a drizzle of white chocolate to balance the flavor. They come together quickly, and are lighter than a traditional cookie since some butter is swapped out for fat-free Greek yogurt, which has less calories and fat.
Making lemon white chocolate cake cookies
First things first, preheat your oven and let your butter come to room temp. Then, you’re going to cream your butter with your greek yogurt and your sugar. This is tough to do by hand, so I prefer a stand mixer or hand mixer for this part. I have this cordless hand mixer and am obsessed with it, but it is a bit pricey. This is a great cheaper alternative!
Once you have your butter mixture ready, add your egg, lemon zest, and lemon extract and mix until combined. In another bowl, combine all of your dry ingredients and sift together so they’re well-mixed with no clumps. Then, pour your wet ingredients into your dry ones and mix together to form your cookie dough. If you want to dye these yellow and/or add chocolate chips, this is the time to do it!
Drop dough in 1/2 inch (or 1 inch if you want bigger cookies) balls onto a parchment-lined baking sheet (or use these silicone baking sheets, they rock). Bake for 11-13 minutes until solid, and then let cool completely before you drizzle with some melted white chocolate to decorate. Enjoy!
Lemon White Chocolate Cake Cookies
Equipment
- Mixing Bowls
- Baking Sheet
- Oven
Ingredients
- 1 cup all purpose flour + 2 tbsp
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/4 cup butter softened
- 2 tbsp Greek yogurt I use Fage 0%
- 3/4 c granulated sugar
- 1 tsp lemon extract
- 1 large egg
- 1 tbsp lemon zest
- Optional white chocolate chips, yellow food coloring
Instructions
- Pre-heat oven to 350F
- Combine butter, Greek yogurt, and sugar and cream in a bowl (a mixer is super helpful here)
- Add egg, lemon zest, lemon extract and combine until uniform
- Add flour, salt, baking soda and combine until dough is smooth
- Add yellow food coloring/white chocolate chips if desired
- Drop dough into 1/2 inch to 1 inch balls on a parchment lined baking sheet (I prefer silicone mats because they're reusable)
- Bake at 350F for 11-13 minutes, until bottoms are lightly golden
- Let cool on cooling rack and then drizzle with white chocolate
