When life hands me lemons… I make
lemonade cookies. 😉
I had a lemon overstaying its welcome on my kitchen counter last weekend, which, obviously for me, meant it was time to bake something with lemon. 🙂 Whenever I bake with lemon, I’m reminded how much freshness it brings to a recipe. Need to do it more often!
I came *this close* to baking a lemon quick bread with my spare lemon, but when I realized it’d been forever since I baked a batch of cookies, cookies won.
I had been meaning to bake cranberry + white chocolate chip cookies for some time, and figured adding lemon zest wouldn’t hurt. Not only did it not hurt, but I’d go so far to say I may never bake “regular” cranberry white chocolate cookies again!
Lemon zest + dried cranberries + white chocolate chips = perfection. Really, it’s the perfect collision of tart, tangy, and sweet, all in a dense, chewy cookie.
The cookie dough itself comes together in minutes, which I know you all love (me too!). I chilled my dough overnight before baking the cookies, which I really recommend in order to let the flavors mesh. Especially in this recipe, with the lemon zest involved. That said, if you’re in a pinch and need to bake the cookies immediately after prepping the dough, no sweat — they’ll still be great!
[print_this]Lemon Cranberry White Chocolate Cookies
Cranberry white chocolate chip cookies with a (zesty) twist — lemon zest! If you can, prepare the dough in advance and allow it to chill overnight so the flavors can mesh.
Makes about 15 large cookies
Prep time: 15 minutes
Cook time: 10 minutes
- 1/2 cup (1 stick) unsalted butter, softened
- 1/2 cup brown sugar
- 2 large eggs
- 1 3/4 cups all-purpose flour (or white whole wheat flour)
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- Zest of one lemon
- 2/3 cup dried cranberries
- 1/2 cup white chocolate chips
In a large mixing bowl, beat the butter and sugar until creamy. Add the eggs; mix until blended.
In a separate mixing bowl, stir the flour, baking soda, salt, and lemon zest. Gradually add the dry ingredients to the wet ingredients, mixing until blended. Stir in the cranberries and white chocolate. Place the cookie dough in a covered container; refrigerate overnight or up to 48 hours.
Remove the cookie dough from the refrigerator. Allow it to sit at room temperature 30 minutes to 1 hour.
Heat the oven to 350 degrees F. Line cookie sheets with parchment paper.
Use to cookie scoop (I use a two-inch cookie scoop) to form the dough into cookies, placing each cookie about two inches apart on the cookie sheets. Bake 10 minutes or until the edges are golden brown. Allow the cookies to cool 5 minutes before removing from cookie sheets to cool completely.[/print_this]