It’s hard to believe me when people in the food world always call their recipe the best, but these are an exception! They are super soft and chewy cookies made with fresh lemon juice, white chocolate chips and a simple lemon glaze are full of lemon flavor and turn out perfect every time! This cookie recipe is one of the rare cookies on my site that calls for softened butter and room temperature ingredients. You’ll absolutely love their tangy flavor, the simple lemon glaze of sugar and lemon on top and you will for sure want to double the recipe to have extra!
Ingredient Notes
Scroll down to the recipe card for the full list of ingredients and measurements. For this lemon cookie recipe you’ll need:
All-Purpose Flour & Cake Flour: If you’ve been around my site for any length of time you know I love making my cookies with a combination of cake flour and all-purpose flour. Cake flour is finer, softer and lighter than All-Purpose Flour and I find using a mix of both types of flour results in the most perfect cookies. You can find cake flour in most grocery stores, usually on the top shelf. Room temperature butter: Use unsalted butter that is room temperature. You’ll know it’s at room temp when you press it, your finger will make a slight indent. I usually remove butter from the refrigerator just 1 hour prior to baking and it’s perfect. Sour cream: My new secret is out! Adding sour cream to your cookies makes them stay extra soft, super moist and creates a melt in your mouth cookie. And no, you won’t be able to taste the sour cream at all! Lastly, just like the butter, be sure to take the sour cream out 1 hour prior to baking so it comes to room temperature. Egg: Also needs to be at room temperature. Lemon: To make these cookies extra lemon-y I’m using fresh lemon juice., lemon zest and lemon extract. Other ingredients needed: baking soda, baking powder, cornstarch, salt, sugar, vanilla extract.
