Ingredients:

  • 1 cup (225g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 2 tbsp (12g) fresh lemon zest
  • 1 large egg, room temperature
  • 1 tbsp (15ml) fresh lemon juice
  • 1 tsp (5ml) vanilla extract
  • 2 ¼ cups (280g) all-purpose flour
  • 1 tsp (5g) baking soda
  • ½ tsp (3g) salt
  • 1 ½ cups (250g) white chocolate chips
  • 1 cup (120g) powdered sugar
  • 2 tbsp (30ml) fresh lemon juice
  • 1 pinch (1g) salt

Instructions:

  1. Place the granulated sugar and lemon zest in a mixing bowl. Use fingertips to rub the zest into the sugar for about 1 minute until the sugar feels damp and fragrant.
  2. Beat the softened butter into the lemon-sugar mixture using an electric hand mixer until light and fluffy, approximately 2-3 minutes.
  3. Add the egg, lemon juice, and vanilla extract. Mix on medium speed until the batter is smooth and velvety.
  4. In a separate small bowl, whisk together the flour, baking soda, and salt. Slowly stir these dry ingredients into the wet batter.
  5. Using a spatula, fold in the white chocolate chips by hand until just combined; do not overmix.
  6. Scoop rounded tablespoons of dough (about 2 tbsp each) onto parchment-lined baking sheets, spacing them 2 inches apart.
  7. Bake at 350°F (175°C) for 10–12 minutes, removing them when the edges are barely golden but the centers remain soft.
  8. Optional: Whisk powdered sugar, lemon juice, and a pinch of salt to create a glaze; drizzle over cooled cookies.