Delicious Lemon White Chip Cookies

2 dozen
22 min

Welcome, my name is Cindy and I blog at Cloches & Lavender where I share easy-to-make recipes. I love to cook and ake and have done both for 25 years.


These are delicious lemon white chip cookies but the best is these are easy to make too!

ingredients-sugar-cookie-mix-butter-eggs-white-chocolate-chips-instant-pudding-mix

Below I Share The Equipment And Directions For Lemon White Chip Cookies

Equipment Needed:


  • large bowl
  • large spoon – metal
  • whisk
  • parchment paper
  • cookie sheets
  • 1/4 measuring cup
  • medium pot
  • rubber spatula
  • wire cooling rack


Step 1: Preheating The Oven And Combine The Dry IngredientsWith A Whisk


Preheat oven at 350


In a large bowl whisk the Betty Crocker sugar cookie mix, lemon instant pudding, and 1/4 cup of all-purpose flour. This adds air to the lemon cookie recipe and makes for a lighter cookie.

whisking-pudding-sugar-cookie-mix-and-flour-together

Step 2: Making Brown Butter To Add More Flavor To The Recipe


In a medium pot set on medium-low heat begin to melt the butter. Next, let the butter begin to bubble, and slowly foam will form on top of the melted butter.


Once the foam becomes opaque in color immediately remove it from the heat and let the browned butter cool.

browned-butter-for-the-cookies

Step 3:Add The Eggs And Cooled Brown Butter


Now using the rubber spatula add the butter and the room-temperature eggs and lemon juice to the flour mixture. Make sure to scoop out the brown bits on the bottom of the pot. This is filled with tons of flavor from browning the butter.


After slightly combining the butter and eggs add the white chocolate chips until combined.

two-room-temperature-eggs-added-to-cookie-batter
stirring-in-white-chocolate-chips
scooping-batter-with-cookie-scoop
lemon-white-chip-cookies-batter-before-going-into-oven

Tip: Put the cookie mixture in the refrigerator for five minutes. This makes the cookies spread less and forms much better.


Step 4: Use A Cookie Scooper To Form Even Shaped Cookies


I have been baking for 25 years and I swear by this method when adding drop cookie dough to my baking sheets. I use the smallest size scoop for these cookies.


Place the cookie sheet in the oven and bake and set the timer for 12-13 minutes. After the timer goes off let the cookies sit on the cookie sheets for two minutes.

lemon-white-chocolate-chip-cookies-on-cookie-sheet-2-minutes
cookies-cooling-on-cooling-rack

Next, remove from the sheet pans and place them on a cookie cooling rack to cool completely. Store these in an airtight container for up to a week. If they last that long, ha, ha. These also freeze well in a plastic storage bag for up to 3 months.


I hope you enjoy these delicious lemon white chip cookies and make this recipe. We sure do and so do our family and friends!

cookies-ready-to-enjoy
LEMON-WHITE-CHIP-COOKIES-PIN

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Delicious Lemon White Chip Cookies
Recipe details
  • 2  dozen
  • Prep time: 10 Minutes Cook time: 12 Minutes Total time: 22 min
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Ingredients

  • 1 stick salted butter
  • 1 tsp fresh lemon juice
  • 1 bag Betty Crocker Sugar Cookie Dough
  • 1 pkg instant pudding lemon
  • 1 1/4 cup all-purpose flour
  • 1 1/4 cup white chips
  • 2 eggs large eggs room-temperature
Tips
  • Lemon White Chip Cookies
  • Preheat oven to 350 F
  • In a large bowl whisk the Betty Crocker sugar cookie mix, lemon instant pudding, and 1/4 cup of all-purpose flour. This adds air to the lemon cookie recipe and makes for a lighter cookie.
  • ingredients-sugar-cookie-mix-butter-eggs-white-chocolate-chips-instant-pudding-mix
  • whisking-pudding-sugar-cookie-mix-and-flour-together
  • In a medium pot set on medium-low heat begin to melt the butter. Next, let the butter begin to bubble, and slowly foam will form on top of the butter.
  • Once the foam becomes opaque immediately remove it from the heat and let the browned butter cool.
  • browned-butter-for-the-cookies
  • Now using the rubber spatula add the butter and the room-temperature eggs, and lemon juice to the flour mixture. Make sure to scoop out the brown bits on the bottom of the pot. This is filled with tons of flavor from browning the butter.
  • After slightly combining the butter and eggs and 1 teaspoon of lemon juice add the white chocolate chips to the cookie batter until combined.
  • two-room-temperature-eggs-added-to-cookie-batter
  • lemon-white-chip-cookies-batter-before-going-into-oven
  • scooping-batter-with-cookie-scoop
  • stirring-in-white-chocolate-chips
  • scooping-batter-with-cookie-scoop
  • lemon-white-chip-cookies-batter-before-going-into-oven
  • Tip: Put the cookie mixture in the refrigerator for five minutes. This makes the cookies spread less ad form much better.
  • I have been baking for 25 years and I swear by this method when adding drop cookie dough to my baking sheets. In fact, this is my favorite cookie scoop of all time and I own it in every size. I use the smallest size scoop for these cookies.
  • Place the cookie sheet in the oven and bake and set the timer for 12-13 minutes. After the timer goes off let the cookies sit on the cookie sheets for two minutes.
  • lemon-white-chocolate-chip-cookies-on-cookie-sheet-2-minutes
  • cookies-cooling-on-cooling-rack
  • Next, remove from the sheet pans and place them on a cookie cooling rack to cool completely. Store these in an airtight container for up to a week. If they last that long, ha, ha. These also freeze well in a plastic storage bag for up to 3 months.
Cindy Cloches and Lavender
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