Bright, buttery, and irresistibly fresh, these lemon macadamia white chocolate cookies taste like a burst of sunshine in every bite. Loads of freshly grated lemon zest keep the flavors sunny while creamy white chocolate adds just the right sweetness. Lightly toasted macadamia nuts finish things off with a rich, nutty crunch that makes these cookies extra special. Cheerful and indulgent, these cookies are easy enough to make (no mixer needed) for a “just-because” treat on an ordinary weekday but polished enough to serve at a brunch, picnic or formal dinner.

For the best flavor, don’t skimp on the lemon zest (it’s doing the heavy lifting here) and make sure to lightly toast the macadamias as it deepens their buttery notes. (If macadamias aren’t your thing, swap in cashews or almonds – toasting still applies.) I prefer using chopped up white chocolate bars or feves (small, oval-shaped pieces of quality chocolate) but you can also use chips. For a few other flavor swaps, check out the Flavor Swaps section below (after the recipe).

Makes about 20 cookies

Susie Middleton
  • 8 tablespoons (4 ounces) unsalted butter, cut into 6 pieces
  • 1/3 cup (2 3/8 ounces) granulated sugar
  • 1/3 cup (2 3/8 ounces) light brown sugar, firmly packed
  • 1 tablespoon finely grated lemon zest
  • 1/2 teaspoon pure vanilla extract
  • 1 1/3 cups (6 ounces) all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon table salt
  • 1 large egg
  • 1/2 cup (3 ounces) white chocolate, coarsely chopped (chips are fine too)
  • 1/2 cup (2 ounces) macadamia nuts, lightly toasted and coarsely chopped

 

For rolling (optional):

1/4 cup (1 3/4 ounces) granulated sugar

 

1. Put the butter in a medium saucepan and set over medium-low heat, stirring occasionally, until it is melted. Slide the pan off the heat, add the granulated and brown sugar, lemon zest and vanilla and gently whisk until the mixture is blended. Set aside until the mixture is cool before continuing with the recipe.

2. Meanwhile, whisk the flour, baking soda and salt in a small bowl until well blended. Have a large plate or quarter sheet pan ready and line two cookie sheets with non-stick liners or parchment.

3. When the butter-sugar mixture is cool to the touch (use your fingertip to check), add the egg and whisk until well blended. Add the flour mixture and stir with a rubber spatula until just blended. Add the white chocolate and macadamia nuts and stir until just blended.

4. Using a medium scoop (1 1/2 tablespoons – Oxo is my brand), scoop the dough and roll in the sugar to cover completely, if using. Arrange on the plate and flatten slightly (they can touch). Slide the plate or sheet pan into the fridge and chill while the oven heats, about 15 minutes.

5. Position a rack in the center of the oven and heat the oven to 350°F. Arrange about half of the shaped dough about 2 inches apart on one of the prepared cookie sheets. Bake until the cookies are puffed and golden brown around the edges, 12 to 14 minutes. Move the cookie sheet to a rack, gently tapping it once or twice to settle the domed centers. Let cool for about 15 minutes. Transfer the cookies to a rack to cool completely. Repeat with the remaining chilled dough.

Tip: The cookies can be stored in an airtight container at room temperature for up to three days, or frozen for up to three months.

 

Flavor Swaps:

  • Dark or milk chocolate: Instead of the lemon zest and white chocolate, increase the vanilla to 1 teaspoon and use chopped bittersweet or milk chocolate (chips or mini chips are just fine). If you like, you can add in the same amount of any toasted and chopped nut in place of the macadamias.
  • Orange & dark chocolate: Instead of the lemon zest and white chocolate, use the same amount of orange zest and chopped bittersweet chocolate (chips or mini chips are fine). You can use macadamias or sub-in the same amounts of toasted pecans or walnuts.