If you are looking for a mellow, not overly dulcified cookie for after school or a full bodied dinner, this is your cookie. The ideal cookie for tea parties or coffee!
These Lemon White Chocolate Chip Cookies are a deliciously scrumptious cross between a chocolate chip cookie and a lemon sugar cookie. A perfectly fluffy and mouthwatering combination!
A few weeks ago my friend and neighbor, Jennifer, brought me cookies from a Mennonite baker in Dutch county, PA. She asked that I help her figure out the recipe. Replicating baking is very difficult.
Other than the obvious (chocolate chips and sugar) the remaining ingredients can be hard to identify. The original cookies were very light in color, light cream, fluffy, cake-like, moist and not overwhelmingly sweet.
My first thought process was to think Amish or Mennonite… meaning the ingredients were probably wholesome and easy to obtain, probably from a farm and nothing crazy from the grocery store.
Whole milk, fresh milled flour, freshly laid eggs. I knew I could taste another ingredient and I believed it to be either cream or sour cream.
The items I knew were not included were brown sugar or butter, due to the light color of the cookie. I also used rustic chopped chocolate versus perfectly proportioned chips.
But then, we decided that regular old chocolate chip cookies were boring, so we made Lemon White Chocolate Chip Cookies!
It was like chocolate chip cookies and lemon sugar cookies had a baby! Even friends who didn’t care for a lemon cookie flavor loved these. They are pure magic!
More cookie recipes:
- No Bake Horse Cookies
- Sugar Cookie Dough- The Best Sugar Cookie Cutouts Recipe!
- Single Serving Chocolate Chip Cookie Dough
Soft Peanut Butter Cookies
Oatmeal Raisin Cookies
Cherry Chocolate Chip Cookies
Lemon White Chocolate Chip Cookie Recipe
Ingredients
- 1/2 cup shortening
- 2 cups sugar
- 4 egg whites
- 1 teaspoon lemon extract
- 4 cups flour
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1 heaping cup sour cream
- 1/2 cup white chocolate chips
- Cooking Spray/Parchment Paper
Instructions
- Preheat oven to 375 degrees. Lightly coat cookie sheet with cooking spray, use a silicone mat or line with parchment paper.
- In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, cream together shortening and sugar. Add egg whites one at a time and then lemon extract.
- Sift together flour, salt and baking soda.
- Alternate mixing flour mixture and sour cream into wet ingredients.
- Fold in white chocolate chips.
- Refrigerate for 30 minutes.*
- Spoon 1 heaping tablespoon of dough onto prepared cookie sheet.
- Bake for 10-12 minutes. Cookies will look slightly underdone; they will be a light cream color. Do not wait for them to brown.
- Using a spatula, gently lift cookies within the first few minutes after removing from the oven. Allow to cool on a cooling rack.
This recipe is a favorite with my family! I use a lemon glaze on top to really boost the lemon flavor. This year, we are adding this to our Christmas cookie list. I’ll put a bit of gold luster, dust, and a few yellow stars. Delicious and pretty.
Loving the addition of a glaze! Great idea!
YUMMY! This was such a great cookie recipe. Love the zesty lemon flavor. Sometimes lemon flavor gets lost in baking – but this is spot on.
We absolutely LOVE these cookies! Will be making them again and again and again!
G’day Love Amish recipes! You cookies look yummy!
Cheers! Joanne
I love sour cream in baking! Your Chocolate Chunk Cookies look DIVINE!
I am originally from Ohio near Amish Country “Parkman ,Ohio ” SO I love most Amish recipes and this will be a perfect one to add to my collection!
I love lemon-flavored desserts so I was excited to try this recipe, but the cookies didn’t turn out quite right. The recipe says to set the oven to 275° and bake for 10-12 minutes–not sure if the temperature is a typo but the cookies were not even close to being done after 20+ minutes in the oven. I eventually turned the temperature up to 325° to get the cookies to set at least somewhat. The recipe also lists lemon extract in the ingredients, but step 2 says to add vanilla without any reference to the lemon extract. I stuck with lemon extract but wish the recipe had been edited more carefully.
Hi Emma, thank you for the feedback! We recently imported our recipes and there have been a few glitches. We will surely go back and take a look at this one. I suspect that 275 should be 375 and the vanilla was a typo just because I am so used to writing vanilla. I am a one woman show churning out a lot of content, so I do edit, but sometimes I glaze over like we all do. 🙂
I’ve never had a cookie with sour cream in the mixture – bet it’s awesome! I do love chocolate chunk cookies so I will give this a try 🙂