Ingredients
Cookie
- 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
- 1/2 cup heavy whipping cream
- 1 cup white chocolate chips
- 10% zest from that same lemon
- 1 tsp fresh lemon juice
Instructions
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.