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A soft lemon cookie with white chocolate chips broken in half.

High Altitude Soft Lemon Cookies

Heather Smoke
Soft and chewy lemon cookies with white chocolate chips and macadamia nuts. This is an easy recipe that doesn't even require a mixer.

All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet. See FAQs for adjusting to higher or lower elevations.

5 from 4 votes
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Prep Time 25 minutes
Cook Time 9 minutes
Chill Time 25 minutes
Total Time 59 minutes
Course Dessert
Cuisine American
Servings12 cookies

Ingredients
 

  • ⅔ cup granulated sugar
  • zest of 1 large lemon
  • ½ cup unsalted butter, melted
  • 1 tsp vanilla extract
  • 1 tsp lemon extract or lemon paste
  • 1 large egg
  • 1 ¾ cups all-purpose flour, spooned and leveled
  • 1 tsp corn starch
  • ¾ tsp coarse Kosher salt (if using table salt, use half the amount)
  • ½ tsp baking soda
  • ¾ cup white chocolate chips
  • ½ cup macadamia nuts, halved or roughly chopped

Instructions
 

  • Measure the sugar into a bowl, and zest the lemon over the sugar. Use your fingers to rub the zest into the sugar until moist and fragrant.
  • Add the melted butter to the lemon sugar, and use a wooden spoon to mix vigorously for 2 minutes.
  • Stir in the egg, vanilla and lemon extract until smooth.
  • In a separate bowl, sift together the flour, corn starch, salt and baking soda. Stir the dry ingredients into the wet ingredients, stirring just until no more flour remains. Let the dough sit at room temperature to cool for 10 minutes.
  • Stir the white chocolate chips and macadamia nuts into the cooled dough. The dough will be thicker now than it was before cooling.
  • Divide the dough into 12 portions for medium-sized cookies and 24 portions for small cookies. Shape into balls, and flatten slightly with the palm of your hand. Refrigerate the dough balls for 25 minutes - no more, no less.
  • Preheat the oven to 350 F and line a large baking sheet with parchment paper.
  • Place the chilled dough 2 inches apart on the baking sheet. Bake the cookies on the center oven rack for 9-10 minutes (for medium cookies) or for 6 1/2 - 7 minutes (for small cookies). The cookies should still be very pale, with the edges set and the centers still underdone.
  • Cool the cookies on the baking sheet for 2 minutes, then transfer to a cooling rack to cool completely.

Notes

Cool cookies completely, then store in an airtight container for up to 3 days, or wrap well and freeze for 3-6 months.
Keyword Cookies, High Altitude, Lemon, Macadamia, White Chocolate Chip
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