Lemon Icebox Cookies
I’ve always been a fan of soft sugar cookies, but when it came time to find my ultimate recipe, I realized I wanted a little something extra. With the smooth sweetness of white chocolate and tangy bite of lemon, these cookies hit all the sweet spots on the palate.
Ingredients
- 1 lemon, juice and zest
- 1 1/4 cups plus 1 tablespoon granulated sugar
- 1 cup (2 sticks) salted butter, softened
- 3 egg yolks
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon cream of tartar
- 1/2 bag (11 ounces) white chocolate chips
Preparation
- Heat oven to 350 degrees. Line a baking sheet with a silicon baking mat or parchment paper.
- In a small heavy-bottomed saucepan, mix lemon juice and 1 tablespoon of sugar. Over medium heat, boil the mixture until it reduces to a slightly thick syrup. Remove from heat and set aside.
- In a large mixing bowl, cream remaining sugar and butter until fluffy. Beat in egg yolks, one at a time, until smooth. Blend in vanilla, cooled lemon syrup and lemon zest.
- In a medium mixing bowl, whisk together flour, baking soda and cream of tartar. Gradually add dry ingredients to blended ingredients until incorporated. Stir in white chocolate chips by hand.
- With a medium (2-inch) cookie scoop, scoop and place dough mounds 2–3 inches apart on the lined cookie sheet. Press dough down lightly so that it flattens off.
- Bake for about 9 minutes or until the edges start to brown. Remove from the cookie sheet and cool on a wire rack.
Yields 24 cookies