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Lemon White Chocolate Macademia Nut Cookies

Course Dessert
Cuisine American


Sugar Cookie

  • 1 cup unsalted butter room temperature
  • 1 1/2 cups granulated sugar
  • 1/4 cup heavy whipping cream
  • 1/2 cup milk
  • 1 tsp. vanilla
  • 4 cups all purpose flour
  • 2 tsp. baking powder
  • 1 tsp. baking soda
  • 1/2 tsp. salt

Lemon Macadamia nut crumble

  • 100 grams granulated sugar 1/2 cup
  • 25 grams brown sugar 1.5 Tbsp
  • 80 grams cake flour 3/4 cup
  • 2 grams baking powder 1/2 tsp
  • 2 grams salt 1/2 tsp
  • 33 grams chopped macademia nuts 4 Tbsp
  • 40 grams vegetable oil 1/4 cup
  • 8 grams vanilla extract 1/2 Tbsp
  • 65 grams chopped white chocolate chips 6 Tbsp
  • 1 zest of one lemon

Lemon Glaze

  • 2 cups powdered sugar
  • 1-2 Tbsp. milk
  • tsp. lemon juice


For Sugar Cookie

  • Preheat 350 and line cookie sheet with parchment paper or silpat mat.
  • In stand mixer with paddle attachment, beat together sugar and butter (I beat for 3-5 minutes). Add milk and whipping cream 1/4 cup at a time. Once mixture is smooth, add in the vanilla.
  • Mix together 1/2 of the flour, baking soda and salt. Add to butter mixture. Once this is incorporated, add flour 1/2 cup at a time.  Add until dough starts pulling away from the bowl.
  • Scoop onto prepared sheet. If addding crumble, add it now: using 1 Tbsp per cooke dough ball. Make a well, and than incorporate it together gently. I used a 20 scoop and got 22 cookies from the batch. Bake for 8-10minutes. DO NOT OVER BAKE. Cookies will be light-colored when done. Let cool on clean dry surface before icing.

For Crumble

  • Preheat oven to 300. Line baking sheet with parchment paper, set aside.
  • Add sugars, flour, baking soda and salt into bowl of mixer. With paddle attachment mix until combined.
  • Add in oil and extract and mix just until crumbly. Spread onto baking sheet. With zester, zest one lemon over mixture and stir together with hands and bake.
  • Once mixture is cooled and out of the oven toss with white chocolate and macadamia nuts. Store in air tight container. (If I am adding crumble to the inside of the cookie I leave the white chocolate chips whole)

Lemon Glaze

  • Add powdered sugar to a bowl.
  • Add in lemon juice and zest if desired. Add just enough milk to make mixture smooth, but not too runny.

Putting cookies together

  • Take baked crumble and put it into a bowl.
  • With a spoon, drizzle glaze over cooled cookies. Top with crumble (if you hold it over the bowl, you will lose less onto the tray). Once glaze has dried, store cookies in airtight container.
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