Lemon Drop Cookies

 A sweet, tangy and creamy cookies with tons of tangy lemon juice, lemon zest and creamy white chocolate chips.

Summer is coming to a close, around where I live the kids start within the next two weeks. But it is still blazing outside.

 It is refreshing just like a cup of ice cold lemonade from a small cookie with lemon juice, lemon zest and white chocolate.

You also get a little kick from the ginger, it is not the gingerbread during the holidays. Just a little kiss.

To get the really lemony flavor you zest the lemon into the sugar.  I've done it without it and the lemon flavor wasn't really there.

Recipes you may like:
Strawberry Lemon Scones
Lofthouse-Style Meyer Lemon Sugar Cookies 
Meyer Lemon Cream Cheese Blondies

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Lemon Drop Cookies

Time:
Prep- 30 minutes
Baking- 12 to 14 minutes
Chilling- 3 hours to overnight

Ingredients

1 cup Unsalted Butter, room temperature
2 cups Granulated Cane Sugar
2 1/2 cups Unbleached All Purpose Flour, sifted
1 large egg
1 egg yolk
2 teaspoon Baking Powder
1/2 teaspoon Baking Soda
1 teaspoon Ground Ginger
2 Tablespoons Lemon Juice, 3 to 4 large lemons
3 tablespoons Lemon Zest
2 teaspoons Pure Vanilla Extract
1 teaspoon  Fine Sea Salt
2 cups White Chocolate Chips

1. In a large bowl, zest lemons into granulated sugar and let sit for at least 30 minutes. Set aside. Sift together flour, salt, baking powder and baking soda in a separate bowl.
2. Cream together lemon sugar and butter for about 3 to 4 minutes or until light and fluffy. Scrap sides down.
3. Add lemon juice,whole eggs and egg yolk. Beat until eggs are well incorporated.
4. Slowly beat in 2/3 of the flour mixture then fold in the the last half with the chocolate chips.
5. Cover and chill for at least 3 hours, overnight is preferred.
6. Preheat oven to 325 degrees and cover two to three cookie sheet with parchment paper. Scoop out 2 tablespoons worth of dough and roll in hand to a ball.
7. Bake for 12 to 14 minutes or until lightly golden brown on the edges. Rotate pans halfway through baking. Let cool on the cookie sheet for 10 minutes then transfer to a wired rack.
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