Delightful Lemon Meringue Cookies

Yes. I’m back with another cookie recipe. I think I might have a cookie addiction – a real problem! I just can’t get enough! In my defense, though, my last recipe was a fresh salsa, so there’s that.

So, here’s the story. While visiting my parents in British Columbia this summer, my mom bought some amazing lemon cookies with white chocolate chips that I just HAD to have again. Unfortunately, the store that sold them were out, and we were heading back to Alberta. What to do?! Well, I could have gone the rest of my life without the lemony goodness, but (as I mentioned) I have a cookie obsession and I had to find a way to make them. Lucky you, I DID find a recipe that tastes even BETTER than the ones from that bakery in B.C. I love you so much, I am going to share – if you love lemon meringue, you’ve got to give these soft, chewy, amazing lemon meringue cookies a whirl.

Ingredients:

• 1 2/3   cups all-purpose flour
• 1 1/2 tsp cornstarch
• 1/4 tsp salt
• 1/2 tsp baking soda
• 3/4 cup butter (can use salted, just cut the added salt to 1/8 tsp)
• 1/2 cup sugar
• 1/3 cup brown sugar, packed
• 2 tbsp lemon zest (from approx. 3 lemons)
• 1 1/2 tsp lemon extract
• 1/2 tsp vanilla extract
• 1 egg (large)
• 1 1/3 cups white chocolate chips (reserve about 1/8 cup)

Directions:

1. Preheat your oven to 350°F.
2. Zest your lemons. If you don’t have a lemon zester, use a fine cheese grater.                      
3. In a small bowl, whisk together the flour, cornstarch, salt, and baking soda. Set aside. 
4. In the bowl of an electric mixer, using the paddle attachment, cream together the butter, sugars, and lemon zest. You don’t have a whip it a lot, just mix until it’s creamy.
5. Mix in the egg, lemon extract, vanilla extract, and (if you’d like) you can add in a couple of drops of yellow food coloring to make the dough a little yellow in color – I did, and love the result.
6. Mix in the white chocolate chips, remembering to reserve about 1/8 cup for later.
7. Scoop dough onto a cookie sheet  – leaving about 2 inches in between, as these cookies spread.
8. Press the dough balls down with your hand or a fork, then add the reserved white chocolate chips on top – this is the “meringue” 
9. Bake in your pre-heated oven for about 10-12 minutes. Your cookies should look just slightly under baked when you take them out as they continue to cook for a few minutes after you remove them from the oven. My batches took about 10 minutes. Let them cool on the cookie sheet for 5-10 minutes.
10. Enjoy the lemon deliciousness! It’s kind of fun because the white chocolate chips on top even brown slightly in parts, just like real meringue. Cool!

These cookies are soft, chewy, and amazing. Just the right amount of lemon, offset by the sweetness of the white chocolate. Seriously, these are a new favorite. A delightful twist on the typical cookie. Now, if you’ll excuse me, I have about another 2 dozen of these babies calling my name 😉

Delightful Lemon Meringue Cookies

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Ingredients

• 1 2/3 cups all-purpose flour
• 1 1/2 tsp cornstarch
• 1/4 tsp salt
• 1/2 tsp baking soda
• 3/4 cup butter (can use salted, just cut the added salt to 1/8 tsp)
• 1/2 cup sugar
• 1/3 cup brown sugar, packed
• 2 tbsp lemon zest (from approx. 3 lemons)
• 1 1/2 tsp lemon extract
• 1/2 tsp vanilla extract
• 1 egg (large)
• 1 1/3 cups white chocolate chips (reserve about 1/8 cup)
• Yellow food coloring (optional)

Instructions

1. Preheat your oven to 350°F.
2. Zest your lemons. If you don’t have a lemon zester, use a fine cheese grater.
3. In a small bowl, whisk together the flour, cornstarch, salt, and baking soda. Set aside.
4. In the bowl of an electric mixer, using the paddle attachment, cream together the butter, sugars, and lemon zest. You don’t have a whip it a lot, just mix until it’s creamy.
5. Mix in the egg, lemon extract, vanilla extract, and (if you’d like) you can add in a couple of drops of yellow food coloring to make the dough a little yellow in color
6. Mix in the white chocolate chips, remembering to reserve about 1/8 cup for later.
7. Scoop dough onto a cookie sheet – leaving about 2 inches in between, as these cookies spread.
8. Press the dough balls down with your hand or a fork, then add the reserved white chocolate chips on top – this is the “meringue”
9. Bake in your pre-heated oven for about 10-12 minutes. Your cookies should look just slightly under baked when you take them out as they continue to cook for a few minutes after you remove them from the oven. My batches took about 10 minutes. Let them cool on the cookie sheet for 5-10 minutes.
10. Enjoy the lemon deliciousness! It’s kind of fun because the white chocolate chips on top even brown slightly in parts, just like real meringue. Cool!

We love cookies at HowDoesShe, so take some time to check out some of our other favorite cookie recipes: