White Chocolate Pistachio Lemon Drizzle Cookies

Chewy lemon white chocolate cookies loaded with pistachios and a tangy lemon drizzle.

Course Baking, Dessert

Cuisine American

Keyword lemon and white chocolate cookies, lemon cookies white chocolate, lemon drizzle cookies

Prep Time 20

Cook Time 10

Chilling time 1

Total Time 1 20

Servings cookies

Calories 245kcal

Melt the butter in a large glass mixing bowl.
Add the brown and white sugar to the melted butter.
Whisk the butter and sugars until the mixture resembles wet sand.
Add the vanilla, lemon zest and eggs.
Whisk until smooth and creamy.
Add the flour, baking powder, baking soda and salt.
Stir together with a rubber spatula until the dry ingredients just start incorporating.
Add the white chocolate and pistachios then continue stirring, making sure to scrape down the bottom and sides of the bowl to prevent any dry pockets.
Scoop the dough onto a baking sheet lined with parchment paper (I use an ice cream/cookie scoop of around 2in/6cm). Cover with plastic wrap and refrigerate for 24-36 hours.
Preheat the oven to 350℉/180℃ and line two large cookie sheets with parchment paper.
Place the cookie dough balls on the prepared sheets, spacing them apart as the dough will spread slightly.
Bake the cookies for 10-12 minutes until they are a deep golden brown with the centers still soft - they will firm up as they cool.
Allow to cool for 5 minutes on the baking sheet then transfer to a wire rack to cool completely.
Whisk the fresh lemon juice into the powdered sugar, a few teaspoons at a time, until you have a thick icing that can be drizzled. Using a fork or teaspoon, drizzle the glaze over the cookies. Allow to set for 10 minutes.