In a large bowl, whisk together boxed cake mix, flour, and baking soda. Set aside.
In a large bowl using an electric mixer, cream together butter and sugars on medium speed. Add egg, vanilla extract, lemon juice, and lemon zest; mix until creamy.
Add flour mixture to wet ingredients; mix just until combined. Do NOT over-mix batter. Fold in white chocolate chips.
Cover and refrigerate dough for a minimum of one hour. Refrigeration makes dough easier to manage and helps cookie dough from over-spreading.
Preheat oven to 350F degrees.
Scoop chilled dough into tablespoon balls, or use a #50 disher to scoop balls of dough. Place on a ungreased baking sheet, or silicone mat/parchment paper lined baking sheet. Keep dough chilled in between batches.
Bake 9-11 minutes, or until edges are slightly browned. Mine baked perfect at 10 minutes. Cookies may be soft in the middle, but will set as they cool.
Cool cookies on baking sheet for 4 minutes, then transfer to a wire rack to cool completely. Eat & Enjoy!
Store Lemon White Chocolate Chip Cookies in an airtight container; will keep 4+ days.
Lemon White Chocolate Chip Cookies | https://sarahsbakestudio.com/lemon-white-chocolate-chip-cookies/