Lemon white chocolate cookies are hands down the best cookies I’ve made so far. They’re soft, chewy, and bursting with fresh lemon flavor. The first batch didn’t even last a full day; they disappeared in no time!
Lemon White Chocolate Cookies
This recipe came together by chance; my daughter is a big fan of white chocolate cookies, and I’m all about lemon. So, I decided to mix the two, and the result was even better than I expected.
These cookies are like white chocolate chip cookies with a fresh, citrusy twist, and they taste amazing.
The recipe is super easy and doesn’t even require any dough chilling; it bakes perfectly without it.
In my opinion, fresh lemon juice and zest are non-negotiable. The bottled stuff just doesn’t compare; fresh makes all the difference in every bite.
You'll Need
Here is an overview of all the ingredients you'll need to make this recipe.
- Sugar: I use a mix of light brown sugar and granulated sugar.
- Butter: I use unsalted, melted butter.
- Egg: I use one large egg at room temperature.
- Vanilla extract: For extra flavor.
- Lemon juice and zest: I use fresh lemon juice and zest. I don't like to use bottled lemon juice because it doesn't taste as tasty as fresh lemon juice.
- All-purpose flour: It’s my go-to flour for cookies; it always delivers the right texture.
- Baking soda: It improves the texture.
- White chocolate chips: I highly recommend using good quality chocolate chips for better taste.
The quantities are in the recipe card.
How To Make Them
Step 1: Preheat the oven to 180C / 350F and line a baking tray with parchment paper.
Step 2: In a mixing bowl, whisk both sugar and melted butter.
Step 3: Whisk in lemon juice and zest, eggs and vanilla extract until combined.
Step 4: Stir in flour, baking soda and salt, then fold in the white chocolate.
Step 5: Now, use a cookie scoop to scoop the dough out and roll it into balls.
Tip: I like using a cookie scoop to ensure all my cookies are the same size, which helps them bake evenly. If you don't have a cookie scoop, use a large measuring spoon.
Step 6: Place the cookies on the baking tray and slightly flatten them with your hand. Bake for 10 minutes, then allow to cool COMPLETELY before serving.
Tip: DON'T OVERBAKE! Take them out of the oven once the edges are just golden, and don't worry if the centers are still soft. They'll firm up as they cool.
Pro Tips
- Don’t skip the lemon zest; it adds fresh citrus flavor to the cookies.
- I highly recommend rotating the baking sheet halfway through baking to ensure even browning. It helps the cookies bake more evenly!
How To Freeze Them
These cookies freeze beautifully, baked or unbaked. For the unbaked dough, I freeze it in scoops and bake it straight from the freezer for 2 extra minutes.
For baked cookies, I first let them cool completely, freeze in an airtight container with baking paper between the cookies, and thaw at room temperature.
More Cookie Recipes
- Date Cookies
- Honeycomb Cookies Recipe
- Blondie Cookies
- Jam Filled Cookies
- Cinnamon Spice Cookies
- Hazelnut Cookies with Chocolate Chips
- Easter Egg Cookies Recipe
- Easy Smarties Cookies Recipe
- Cloud Cookies
- Cornbread Cookies
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Recipe
Lemon White Chocolate Cookies
Equipment
- Baking tray
Ingredients
- ½ cup light brown sugar
- ½ cup granulated sugar
- ½ cup butter, melted
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 1 A juice and zest of one lemon
- 2 3/2 cups all purpose flour
- ⅛ teaspoon salt
- 1 teaspoon baking soda
- 1 ½ cups white chocolate chips
Instructions
- Preheat the oven to 180C / 350F and line a baking tray with parchment paper.
- In a mixing bowl, whisk sugar and melted butter.
- Whisk in lemon juice and zest, eggs and vanilla extract until combined.
- Stir in flour, baking soda and salt, then fold in the white chocolate.
- Use a cookie scoop or tablespoon to scoop out the dough, then roll it into balls.
- Place the cookies on the baking tray and slightly flatten them with your hand.
- Bake for 10 minutes, then allow to cool completely before serving.
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