Kate's Lemon Cookies

4 from 1 vote

Perfectly chewy with a light lemon flavor. Heavenly.

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Prep Time 25

Cook Time 12

Servings: 16

Course: Dessert

2 sticks room temperature butter
2 cups sugar
2 eggs
zest of 90% of a lemon (save the other 10% for ganache frosting)
2 T fresh lemon juice
2 tsp baking soda
1/2 tsp salt
3 1/2 cups flour (or a bit more if your dough is feeling a little wet or if you do a test cookies that comes out a little flat)

White Chocolate Ganache Frosting

Cookie Directions

Preheat oven to 350° Fahrenheit.
Combine butter and sugar. Beat together on high speed for a minute or so either with a handheld mixer or with a stand mixer.
Add the eggs, lemon juice, and lemon zest. Beat together for another two solid minutes.
Then in a bowl, combine the flour, salt, and baking soda. Lightly whisk or mix with a fork until there are no clumps of baking soda. Add the flour mixture to the wet mixture and mix until just combined.
With a 1/4 cup measuring cup, measure out the cookies and roll into smooth balls.
Bake at 350° F for about 12 minutes, or until the bottoms start to become golden and the tops start to crinkle.

White Chocolate Ganache Frosting

While the cookies are in the oven, make the whole chocolate ganache frosting by heating 1/2 cup of heavy cream in a small pot over the stove just until the sides start to bubble slightly. (Don’t overcook the cream or it will curdle).
Pour the very warm cream over the 1 cup of white chocolate chips and let sit for about 10 minutes until all white chips have melted. Stir together until no lumps appear.
Let the ganache cool to room temp for about 15-30 minutes.
Add the remaining lemon zest and about 1 teaspoon of lemon juice. Mix well.
Frost cooled cookies with cooled ganache.