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Lemon-cardamom white chocolate cookies

Lemon-Cardamom White Chocolate Cookies

These cookies are crispy and chewy. A touch of cardamom makes them a special treat.
Course Christmas cookies
Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
Resting Time 2 hours
Total Time 20 minutes
Servings 3 dozen cookies
Calories 89 kcal

Ingredients

  • 1-1/2 cups flour (187.5g)
  • 1 tablespoon cornstarch
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1-1/2 teaspoon ground cardamom
  • 3/4 cup butter softened (170.1g)
  • 1/2 cup packed brown sugar (100g)
  • 1/4 cup sugar (50g)
  • 1 large egg
  • 1 tablespoon lemon juice
  • 1 tablespoon lemon zest
  • 2 cups white chocolate chips or chunks (12-oz. pkg.)

Drizzle:

  • 1/2 cup icing sugar (62.5g)
  • 1 teaspoon ground cardamom
  • 1 teaspoon lemon zest
  • 3 tablespoons lemon juice

Instructions

  1. Mix flour, cornstarch, baking soda, ground cardamom and salt in a small bowl.  

  2. Beat butter, brown sugar and granulated sugar in a large mixing bowl until creamy. 
  3. Beat in egg and lemon juice and zest; gradually beat in flour mixture.
  4. Stir in chocolate chips or chunks. Refrigerate for 2 hours or overnight.
  5. Preheat oven to 375° F. Drop by rounded tablespoon onto ungreased baking sheets.
  6. Bake for 7 to 10 minutes or until edges are lightly browned. Cool on baking sheets for 3 minutes; remove to wire racks.
  7. For drizzle: mix all the ingredients in a small bowl. Drizzle over warm cookies.

Recipe Notes

To store: Place unfrosted cookies in layers separated by waxed paper in an airtight container. Store at room temperature for up to 3 days or freeze for up to 3 months. Before serving, thaw cookies, if frozen and drizzle with icing.