- 12 minutes
- 20 minutes
My family is made up of all lemon people. On birthdays, we skip the usually cake and go for lemon meringue pies. We fight over the lemon Starburst or lemon skittles and there's always freshly squeezed lemonade in the refrigerator every summer. Last Christmas, I had a lot of baking ingredients leftover, so I decided to make lemon cookies. Unfortunately, the lemon cookies didn't make it to the Christmas Eve party. They were eaten up within an hour. I've learned my lesson and will be making a triple batch this year. These lemon cookies melt in your mouth. The lemon flavor mixed with the white chocolate chips creates the perfect combination. If you have any lemon people in your life, make sure to bless them with these cookies this holiday season, or any season.
Gather Your Ingredients
In an electric mixer, combine the butter and sugar.
Once the sugar and butter is combined, beat in the egg and lemon extract on low speed.
In separate bowl, combine the flour, baking soda, baking powder and salt.
Add the flour mixture and greek yogurt to the electric mixer.
Blend on medium until combined. If the dough is too runny, don't be afraid to add a couple more tablespoons of flour.
Stir in white chocolate chips.
Scoop heaping tablespoon sized dough balls onto a baking sheet two inches apart.
Sprinkle sugar on top with lemon zest and bake for 10-12 minutes at 350 degrees. The top of the cookies will be light and the bottom edges should be lightly brown. The cookies have a very "cakey" texture in the center.