White Chocolate Lemon Cookies
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INGREDIENTS
- 9 tablespoons/130 grams unsalted butter, softened
- 1 cup/120 grams powdered sugar
- ⅓ cup/40 grams almond flour
- ½ teaspoon baking powder
- 1 large egg, room temperature
- 1¾ cups/210 grams all-purpose flour
- 2.5 ounces/70 grams white chocolate, chopped
- ½ cup/50 grams pecans, toasted and chopped
- Zest of 1 lemon
INSTRUCTIONS
- Preheat the oven to 340°F (170°C), and line a sheet pan with parchment paper.
- In a large bowl, beat the butter with powdered sugar, lemon zest, and almond flour until light and creamy. Add the egg and mix until fully incorporated. Sift in the all-purpose flour and baking powder, stirring just until the dough comes together. Fold in the white chocolate and toasted pecans.
- Scoop tablespoon-sized portions of dough, roll into balls, and gently flatten onto the prepared baking sheet.
- Bake for 12 minutes, or until the edges turn lightly golden.
- Allow the cookies to cool completely on a wire rack before serving.
MY NOTES
FAQ
How to ensure the white chocolate lemon cookies stay soft and chewy
For soft, chewy white chocolate lemon cookies, balance moisture and fat content correctly. Using enough butter and sugar helps retain moisture, while almond flour adds tenderness. Avoid overmixing the dough, as too much gluten formation results in toughness. Baking at 340°F (170°C) ensures even cooking without over-drying. Removing cookies when slightly underbaked keeps them soft as they set while cooling. Store them in an airtight container with a slice of bread to maintain moisture. Reheating in the microwave for 5–10 seconds can restore chewiness. Freezing the dough and baking fresh batches also preserves texture over time.
Can I use a different type of nut instead of pecans?
You can swap pecans for various nuts depending on preference. Walnuts provide a similar texture but with a slightly bitter taste, while almonds add a firmer crunch and mild sweetness. Macadamia nuts offer a buttery richness that complements white chocolate well. Hazelnuts create a deep, nutty flavor, pairing nicely with the citrus notes. If you prefer a nut-free option, try sunflower seeds or pumpkin seeds for texture without allergens. Toasting any nut before adding enhances its flavor. Regardless of choice, ensure the nuts are chopped finely to distribute evenly throughout the white chocolate lemon cookies for a balanced bite.
Best way to store white chocolate lemon cookies for freshness
Store the white chocolate lemon cookies in an airtight container at room temperature for up to five days to maintain freshness. Layer them with parchment paper to prevent sticking. For longer storage, refrigerate for up to two weeks, but allow them to reach room temperature before serving. Freezing extends their shelf life to three months; place cookies in a freezer-safe bag or container. To enjoy later, thaw at room temperature or warm in a 300°F (150°C) oven for five minutes. Avoid humidity, as excess moisture can make cookies soggy. Keeping them sealed properly preserves their texture and prevents them from drying out.
Can I make the dough ahead of time and bake later?
Yes, chilling or freezing the dough will even enhance the flavor and texture of the white chocolate lemon cookies. Refrigerating dough for at least 30 minutes firms the butter, preventing excessive spreading. It also allows flour to hydrate and flavors to meld. For longer storage, roll dough into balls, freeze on a tray, then transfer to a sealed bag. Frozen dough can be baked straight from the freezer, adding an extra 1–2 minutes to baking time. If using refrigerated dough, let it sit at room temperature for five minutes before shaping. Preparing ahead is convenient for fresh cookies anytime without extra prep work.
Can I use lemon extract instead of fresh lemon zest?
Yes, but fresh lemon zest provides a stronger, more natural citrus flavor. Lemon extract is concentrated, so use half the amount of extract compared to zest. If the recipe calls for one tablespoon of zest, use half a teaspoon of extract. Pure lemon extract is preferable to artificial versions, which can taste synthetic. If neither is available, a small amount of lemon juice adds some acidity but lacks the aromatic oils found in zest. For the best flavor, combining both zest and extract can enhance the lemony notes without overpowering the cookies’ sweetness.
How do I prevent the cookies from spreading too much?
To control spreading, use butter at the right consistency—soft but not melted. If the dough is too warm, chilling for 30 minutes helps firm it up. Measuring ingredients accurately is key; too much butter or sugar causes excess spreading. Baking on a cool, parchment-lined sheet prevents premature melting. Using high-quality flour ensures proper structure, and slightly increasing the flour (by one tablespoon) can reduce spread. Avoid overmixing, as it warms the dough. If cookies spread too much, refrigerate shaped dough balls before baking. Finally, ensure the oven is at the correct temperature, as heat fluctuations can affect consistency.
Can I make these white chocolate lemon cookies gluten-free?
Yes, but you need a reliable gluten-free flour substitute. A 1:1 gluten-free all-purpose blend with xanthan gum is the best option for maintaining structure. Almond flour alone won’t provide enough stability, but combining almond flour with a gluten-free blend improves texture. Gluten-free dough is softer, so chilling before baking prevents excessive spreading. Consider increasing the binding agents, like an extra egg yolk or a teaspoon of cornstarch, for better texture. Letting the dough rest longer allows moisture absorption, reducing grittiness. Bake at the same temperature, but monitor closely, as gluten-free cookies may bake faster than regular ones.
