How to make
Beat the softened butter and sugar together until light and fluffy. Add the egg and mix until fully incorporated.
Stir in the lemon zest, fresh lemon juice, and vanilla extract.
In a separate bowl, combine the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture until a soft dough forms.
Fold in the white chocolate chips evenly.
Shape the dough into small balls, flatten them slightly, and place on a baking tray lined with baking paper.
Bake in a preheated oven at 180°C (350°F) until the edges turn lightly golden.
Allow the lemon cookies to cool on the tray until firm.
For even better flavor and shape, chill the dough for 20 minutes before baking. This helps concentrate the lemon aroma and prevents spreading.
See also how to make lemon muffins and the popular French lemon cookies.
