Okay, let’s talk cookies—but not just any cookies. We’re talking soft, chewy, sunshine-in-a-bite Lemon White Chocolate Cookies that are the perfect blend of sweet, citrusy, and just a little indulgent. Think of that bright, zingy lemon flavor swirled together with creamy, melt-in-your-mouth white chocolate chunks. It’s like spring and dessert had a delicious little baby, and trust me—you’ll want to make these on repeat.
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These cookies are super simple to whip up, but taste like something you’d find at a high-end bakery. Whether you’re making them for a picnic, a cozy night in, or just because you need a little joy in cookie form, these are a total win.
Why You’ll Love Lemon White Chocolate Cookies
This recipe isn’t just about the ingredients—it’s about creating moments. Whether you’re baking for a weekend treat, a sweet gift for a friend, or a late-night craving, these cookies are ready to make it special. Here’s why they’re a favorite:
Versatile: Great for bake sales, birthdays, lunchboxes, or just a Tuesday afternoon pick-me-up. They’re refreshing enough for summer but cozy enough for all year round.
Budget-Friendly: Made with everyday ingredients you probably already have in your kitchen. No fancy stuff—just real, accessible deliciousness.
Quick and Easy: The dough comes together fast and doesn’t require any chill time (unless you want to!). Perfect for spontaneous baking urges.
Customizable: Want them more tart? Add extra lemon zest. Prefer them a little gooier? Underbake them just slightly. These cookies are super flexible.
Crowd-Pleasing: That combo of sweet white chocolate and bright lemon is universally loved. Kids, adults, coworkers—they’ll all be asking for the recipe.
Ingredients in Lemon White Chocolate Cookies
Here’s the beauty of these cookies: a simple list of familiar ingredients that turn into something truly special.
Butter: Provides richness and creates that soft, chewy texture we all love.
Granulated Sugar: Sweetens the cookies while keeping the lemon flavor bright and forward.
Brown Sugar: Adds a hint of molasses flavor and contributes to the cookies’ softness.
Egg: Helps bind everything together and gives structure to the cookies.
Lemon Zest and Juice: The dynamic duo! Zest brings bold citrusy fragrance, while juice adds brightness and a subtle tang.
Vanilla Extract: Rounds out the flavor and enhances the overall sweetness.
All-Purpose Flour: The base of the cookie, giving it structure and softness.
Baking Soda: Helps the cookies rise just the right amount and stay tender.
Salt: A little salt balances out the sweetness and brings the other flavors forward.
White Chocolate Chips or Chunks: Creamy, dreamy, and so perfect with lemon. Melts slightly in the cookie for pockets of deliciousness.
(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Let’s bake up some happiness, shall we?
Preheat Your Equipment: Start by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper so the cookies don’t stick.
Combine Ingredients: In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy. Beat in the egg, lemon zest, lemon juice, and vanilla extract until fully combined.
Prepare Your Cooking Vessel: No special vessel here—just your baking sheet, prepped and ready with parchment paper.
Assemble the Dish: Add the dry ingredients (flour, baking soda, salt) to the wet ingredients and mix until just combined. Fold in the white chocolate chips. Don’t overmix—the dough should be soft and slightly sticky.
Cook to Perfection: Scoop the dough onto the baking sheet using a spoon or cookie scoop, spacing them a couple inches apart. Bake for 9–12 minutes, until the edges are just golden but the centers still look a little soft.
Finishing Touches: Let them cool on the baking sheet for 5 minutes before transferring to a wire rack. They’ll firm up as they cool, so resist the urge to move them too soon.
Serve and Enjoy: Best served slightly warm with melty white chocolate and that lemony aroma still floating in the air. They’re chef’s kiss perfect.
Nutrition Facts
Servings: 24 cookies
Calories per serving: 140
Preparation Time
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
How to Serve Lemon White Chocolate Cookies
Afternoon Tea: These are ideal with a cup of hot Earl Grey or a cool glass of iced tea.
With Ice Cream: Sandwich a scoop of vanilla bean ice cream between two cookies for an unforgettable summer dessert.
On a Dessert Platter: Pair them with chocolate chip cookies and brownies for a variety everyone will love.
Gift-Wrapped: Stack them in a cute box or jar with ribbon for a heartfelt homemade gift.
Just You and a Glass of Milk: Honestly? The best way to enjoy these is curled up with a cozy blanket and a cold glass of milk.
Additional Tips
Chill for Thicker Cookies: If you prefer a thicker, bakery-style cookie, chill the dough for 30 minutes before baking.
Use Fresh Lemons: Fresh zest and juice make a huge difference in flavor—skip the bottled stuff if you can.
Try Lemon Extract: For even more lemon oomph, add a small splash of lemon extract (but don’t overdo it!).
Make Ahead: The dough can be stored in the fridge for up to 3 days or frozen in scoops for future baking.
Storage Tips: Store in an airtight container at room temperature for up to 4–5 days. They also freeze well once baked!
FAQ Section
Q1: Can I use white chocolate chunks instead of chips?
A1: Absolutely! Chunks melt beautifully and give bigger bites of white chocolate goodness.
Q2: Can I make these gluten-free?
A2: Yes—use a good 1:1 gluten-free flour blend designed for baking.
Q3: Can I freeze the dough?
A3: Definitely. Scoop the dough into balls, freeze on a tray, then store in a freezer bag. Bake from frozen with a few extra minutes.
Q4: What if I don’t have fresh lemons?
A4: You can use bottled juice in a pinch, but you’ll miss out on that amazing zest flavor. Try to use at least fresh zest if possible.
Q5: How do I keep my cookies soft?
A5: Store them with a slice of bread in the container. It helps keep moisture in the cookies (not the bread!).
Q6: Can I add nuts?
A6: Sure! Macadamia nuts or chopped almonds would be delicious.
Q7: Are these cookies overly sweet?
A7: Nope! The lemon cuts through the sweetness, balancing everything beautifully.
Q8: Can I double the recipe?
A8: Yes! This recipe doubles well—just use a large mixing bowl and bake in batches.
Q9: Can I skip the white chocolate?
A9: You can, but it adds a lovely creamy contrast to the tart lemon. Dark chocolate would be an interesting twist, too!
Q10: Do these cookies spread a lot?
A10: They spread moderately. For less spread, chill the dough or add a little extra flour.
Conclusion
These Lemon White Chocolate Cookies are everything a cookie should be—soft, flavorful, easy to make, and just a little extra special. They’re the kind of cookie that makes people pause after the first bite and go, “Wait…what is in this?!” in the best possible way.
Print
Lemon White Chocolate Cookies
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 18 cookies (makes 3 dozen)
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These soft and chewy lemon white chocolate cookies offer the perfect texture and a sweet, subtle lemon flavor. A delightful treat for any occasion!
Ingredients
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3/4 cup granulated sugar (167 grams)
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1/2 cup light brown sugar, packed (104 grams)
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3/4 cup unsalted butter (12 tablespoons, 170 grams)
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2 large eggs
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1 1/2 tablespoons lemon juice
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1 1/2 teaspoons vanilla extract
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2 3/4 cups flour (330 grams)
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2 teaspoons lemon zest
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1 teaspoon baking soda
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3/4 teaspoon kosher salt
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2 cups white chocolate chips (11-ounce package)
Instructions
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Preheat the oven: Set the oven to 350°F (175°C) and line a baking sheet with parchment paper.
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Melt the butter: In a medium saucepan, melt the butter. Whisk in both the granulated and brown sugars, then let it cool for a few minutes.
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Add the wet ingredients: Whisk in the eggs, vanilla extract, and lemon juice.
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Mix the dry ingredients: In a separate bowl, whisk together the flour, lemon zest, baking soda, and salt.
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Combine wet and dry ingredients: Stir the dry mixture into the wet ingredients using a sturdy wooden spoon. Once combined, stir in the white chocolate chips.
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Scoop the dough: Use a 1 ½ tablespoon cookie scoop to portion out the dough. Roll each scoop into a ball with your hands.
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Bake the cookies: Place the dough balls on the prepared baking sheet and bake for 9-12 minutes, until the edges begin to brown.
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Set the cookies: Once baked, remove the sheet from the oven and bang it gently on the counter 2-3 times to prevent over-rising.
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Cool the cookies: Let the cookies sit for 2 minutes on the baking sheet, then transfer them to a wire rack to cool completely.
Notes
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For a more intense lemon flavor, you can add extra lemon zest.
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Store the cooled cookies in an airtight container to maintain their softness.
Nutrition
- Serving Size: 1 cookie
- Calories: 292 kcal
- Sugar: 28g
- Sodium: 110mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 35mg