Lemon and White Chocolate Cookies

Why You Will Love This Recipe

• So Delicious! The combination of lemon and its tangy citrus with the sweetness of white chocolate is truly a match made in heaven. These are chewy cookies filled with fresh lemon zest, fresh lemon juice and white chocolate chips. They are super soft in the middle with deliciously chewy edges.
• Easy To Make! No chilling required, or multiple messy bowls. You can make this recipe in one bowl in under 1 hour! Who doesn't love a quick snack? 

Try these other fruity desserts available on the blog too, such as my Raspberry and White Chocolate Blondies or Easy Blueberry Blondies, or even my Berry Cake! 

Ingredients

Please read through the ingredients list so you can familiarize yourself with each ingredient, along with suggestions or recommendations during the preparation or baking process. Please see the Recipe Card for all details.

Lemons. You will need at least 1-2 lemons for this recipe, depending on how much lemon flavor you are looking for. You will use the zest of at least 1 lemon, or up to 2 lemons. You'll only need 1 tablespoon of lemon juice, or you can substitute with lemon extract.

Sugar. We will zest the lemons directly over the granulated sugar, and then rub between our fingers until the oils are released and the sugar has the feel of wet sand. I also recommend rolling the cookie in sugar after it has baked for added layer of sweetness.

White Chocolate Chips. A little goes on a long way, so we will only use ⅓ cup in this recipe. You can substitute with a white chocolate bar - just chop well before adding to dough.

Butter. I always opt for unsalted butter, but you can use salted butter. Simply omit added salt in the recipe. Make sure the butter is a room temperature before you begin.

Pre-Bake Tips

Use Kitchen Scale. The greatest advantage you can give yourself when baking is using a kitchen scale. It helps more accurately measure ingredients by weight vs. volume.

Room Temperature Ingredients. Make sure your eggs and butter are at room temperature before you begin. 

Measuring Dry Ingredients should always be done using the spoon and level method if you are not using a kitchen scale. 

How To Make Lemon White Chocolate Chip Cookies

This recipe uses baking tools and ingredients that can be found in most homes. Please see the recipe card for a full list of equipment and ingredients.

Step 1: Place sugar in a medium bowl and zest lemons over sugar. Rub zest and sugar between fingers to release oils.

Step 2: Add fresh lemon juice and butter to sugar zest mixture, and mix on medium speed until well combined.

Step 3: Add egg and mix on medium speed until well combined. 

Step 4: Add flour, baking soda and salt to mixture, and mix on low speed until well combined.

Step 5: Add white chocolate chips and use rubber spatula to fold into dough. 

Step 6: Use 3 tablespoon cookie scoop to scoop dough, and place on cookie sheet fitted with parchment paper with 2" between each.

Step 7: Bake at 350 F for 11 minutes, or until lightly browned along edges. 

Step 8: Remove from oven and place on wire rack to cool. Once cooled, roll in sugar.

FAQ's

Storage

Pre-Bake Storage. Follow recipes steps through step 6, and then scoop cookie dough balls into an airtight container or freezer-safe ziplock bag. Freeze for up to 3 months. When ready to bake, remove from freezer place on the baking sheet and follow baking instructions. Add 1-2 minutes of baking time.

Post Bake Storage. Place in an airtight container or freezer-safe ziplock bag. Freeze for up to 3 months. When ready to eat, remove from freezer and allow to come to room temperature in the container.