These Lemon White Chocolate Chip Cookies are a cross between a chocolate chip cookie & a lemon sugar cookie! A perfectly fluffy & mouth watering combination!
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.
Notes
If you refrigerate past 30 minutes, when you do remove cookie dough, allow it to warm for 15- 20 minutes before baking.