I am a lemon lover, and lemon desserts are my weakness! These lemon white chocolate chip cookies are my new favorite! Who wouldn't love a soft, chewy lemon cookie that was quick and easy to make as well as packed with lemon flavor and sweet white chocolate? So if you have a sweet tooth for tart lemon flavor like I do, you're in the right place!
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Why You'll Love This Recipe
- A soft, chewy lemon cookie made without a lemon pudding mix!
- These sweet treats are the best way to use up extra lemons!
- This recipe makes 4 dozen delicious cookies, making these the perfect cookies to share!
Ingredient Notes
- Flour - All Purpose flour is used for this recipe.
- Butter - I always use salted butter, but unsalted butter also works fine.
- Lemons - The lemon flavor of these cookies is dependent on FRESH lemons. Omitting the lemon zest and using bottled lemon juice will not yield the same results.
Couple Things You'll Need
Step by Step Instructions
- Preheat oven to 350 degrees and prepare a couple of baking sheets by lining them with parchment paper or spraying them with non-stick cooking spray.
- In a large bowl or the bowl of a stand mixer fitted with the paddle attachment, cream at room temperature or softened butter, sugar, and fresh lemon zest.
- Mix in the vanilla extract, lemon extract, and eggs.
- Add the fresh lemon juice and a bit of yellow food coloring if you want. I didn't, but if you want a deeper yellow color, you can add some.
- Mix in the baking soda and salt.
- Add 2 cups of the flour and mix well.
- Add the sweet white chocolate chips with the last cup of flour.
- Using a cookie scoop, scoop 12 balls of cookie dough onto a baking sheet or cookie sheet.
- Bake at 350 degrees for 10 minutes. DO NOT overbake these cookies.
- When they are done, they will not be browned at all. They will be puffy and look not quite done, but trust me, they are. Keep in mind that these are more of a flat cookie as opposed to thick cookies, so overbaking will make them brittle and hard.
- Cool slightly on the pan before transferring to a wire rack to completely cool.
- Store in an airtight container or large Ziploc bag.
Recipe FAQs
Does lemon juice curdle white chocolate?
In this case, no. Lemon juice will curdle melted white chocolate. Since we're using chips here, we're safe.
What's the secret to soft, chewy cookies?
Not overbaking. Overbaking these lemon cookies dries them out, making them a brittle crisp cookie instead.
Does white chocolate really go well with lemon?
It definitely does! The sweetness of the chocolate balances the tart of the lemon, leaving you with a creamy lemon flavor!
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White Chocolate Chip Lemon Cookies
I am a lemon lover, and lemon desserts are my weakness! These lemon white chocolate chip cookies are my new favorite! Who wouldn't love a soft, chewy lemon cookie that was quick and easy to make as well as packed with lemon flavor and sweet white chocolate?
Ingredients
- 1 Cup Butter
- 2 Cups Sugar
- 2 Tbs. Fresh Lemon Zest
- 2 Eggs
- ½ teaspoon Vanilla
- 1 teaspoon Lemon Extract
- 2 Tbs Fresh Lemon Juice
- 1 teaspoon Baking Soda
- ½ teaspoon Salt
- 3 Cups Flour
- 12 oz White Chocolate Chips 12 oz bag
- Yellow Food Coloring is Optional
Instructions
- Preheat oven to 350 degrees and prepare a couple of baking sheets by lining them with parchment paper or spraying them with non-stick cooking spray.
- In a large bowl or the bowl of a stand mixer fitted with the paddle attachment, cream at room temperature or softened butter, sugar, and fresh lemon zest.
- Mix in the vanilla extract, lemon extract, and eggs.
- Add the fresh lemon juice and a bit of yellow food coloring if you want. I didn't, but if you want a deeper yellow color you can add some.
- Mix in the baking soda and salt.
- Add 2 cups of the flour and mix well.
- Add the sweet white chocolate chips with the last cup of flour.
- Using a cookie scoop, scoop 12 balls of cookie dough onto a baking sheet or cookie sheet.
- Bake at 350 degrees for 10 minutes. DO NOT overbake these cookies.
- When they are done, they will not be browned at all. They will be puffy and look not quite done but trust me, they are. Overbaking will make them brittle and hard.
- Cool slightly on the pan before transferring to a wire rack to completely cool.
- Store in an airtight container or large Ziploc bag.
Notes
- DO NOT overbake these cookies!
- Fresh lemon juice and zest are an absolute must!
Nutrition
Calories: 115kcalCarbohydrates: 23gProtein: 1gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 2mgSodium: 69mgPotassium: 26mgFiber: 0.3gSugar: 15gVitamin A: 2IUVitamin C: 1mgCalcium: 36mgIron: 1mg
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Lisa
I’ve made these twice in the last week—doubled the recipe both times!! I’m in Florida with lots of meyer lemons and this is a delectable way to put them to use! My son, who left to go back to college today, asked for me to send him some of these to celebrate his birthday! One tip: I always add some of King Arthur Flour’s Fiore di Sicilia—a citrus oil that enhances the lemon flavor—when i make these. If you’ve never tried it, I HIGHLY recommend it!
L.S.
Awesome! Love the white chips in them. Can’t eat just one.