Lemon White Chocolate Chip Cookies

• Difficulty: Easy
• Makes: approximately 36 cookies
• Nutritional Information Per Serving (1 of 36 servings) - Calories 127, Total Fat 6 g, Saturated Fat 4 g, Carbohydrates 16 g, Dietary Fiber 0 g, Sugar 10 g, Protein 2 g, Cholesterol 22 mg, Sodium 62 mg
• Prep & Bake Time: 55 minutes total
• Hands-On Time: 30 minutes

Ingredients

• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 3/4 teaspoon cream of tartar
• 1/4 teaspoon salt
• 1 1/2 sticks (12 tablespoons) unsalted butter, softened to room temperature
• 1 cup granulated sugar
• 1 tablespoon finely grated zest from lemon (approximately 2 lemons), combined with 1 tablespoon freshly squeezed lemon juice
• 2 large eggs
• 1/2 teaspoon pure vanilla extract
• 1 1/2 cups white chocolate chips

Directions

1. Position oven racks in the upper and lower thirds; preheat oven to 350F. Line 2 baking sheets with parchment paper. In a medium bowl, whisk together the flour, baking soda, cream of tartar, and salt; set aside.
2. In a large bowl, beat the butter, sugar, and lemon zest with a mixer on medium-high speed until light and fluffy, about 3 minutes. Beat in the eggs one at a time, then the lemon juice and vanilla. Reduce speed to low; gradually add the flour mixture in two additions until just combined. Fold in the white chocolate chips with a wooden spoon.
3. Scoop rounded tablespoonfuls of dough onto the prepared baking sheets, spacing them 2 inches apart. Bake 10-12 minutes, rotating pans halfway through, until edges are lightly golden. Cool on sheets 3-5 minutes, then transfer to a wire rack to cool completely.

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