Lemon White Chocolate Cookies
This post contains affiliate links. Read the full disclosure here.
These lemon white chocolate cookies are the lemon cookies of your dreams! Packed with natural lemon flavor and white chocolate chips, these lemon white chocolate chip cookies only take 20 minutes to make.
There is truly nothing better than a buttery and soft lemon cookie! And a lemon cookie loaded up with white chocolate chips? Say no more. These lemon white chocolate cookies are so easy to whip up, and I love that you don’t have to chill the cookie dough!
If you’re looking for a more fruity version of this cookie, you should give my blueberry white chocolate chip cookies a try!
Why You’ll Love These Lemon White Chocolate Cookies
- These lemon white chocolate chip cookies are naturally flavored thanks to lemon juice and lemon zest.
- You only need 10 simple ingredients to make these cookies, and I bet you already have everything you need in your pantry.
- There’s no need to chill these cookies, so they’re perfect to make when you want cookies right away.
- Each cookie is so soft and buttery, with gooey middles and crisp edges.
Ingredients Needed
- Butter: feel free to use regular butter or dairy free butter.
- Lemon: you’ll need a lemon for the zest and the fresh lemon juice.
- White Chocolate Chips: you can swap out the white chocolate chips for a chopped up white chocolate bar.
- Baking Powder & Baking Soda: make sure neither has expired!
- Egg: you can make these cookies vegan by swapping out the egg for a flax egg.
Step by Step Instructions
Step 1: Preheat your oven to 350°F and line two baking sheets with parchment paper. Set aside.
Step 2: In a medium bowl, whisk together the flour, salt, baking powder and baking soda.
Step 3: In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with a handheld mixer, beat the butter with the lemon zest and sugar until light and fluffy.
Step 4: Add in the egg and lemon juice, mixing until combined.
Step 5: Mix in all of the dry ingredients until just combined. Stir in the white chocolate chips.
Step 6: Using a cookie scoop or a spoon, scoop out 1.5 tablespoon sized balls onto the prepared baking sheets. Make sure you leave 4-5 inches of space between each cookie dough ball so they have space to spread out. You can also roll the cookie dough balls in sugar just before baking.
Step 7: Bake one sheet at a time for 8-11 minutes, until the edges look set but the middles still look soft.
Step 8: Let the cookies cool on the baking sheet for 10 minutes, then transfer to a wire cooling rack to cool completely.
Expert Tips
- I always recommend using a kitchen scale to weigh out your ingredients, especially your flour! If you don’t have a kitchen scale, make sure you use the scoop and level method to weigh out your flour.
- Avoid over-mixing the cookie dough once you add the dry ingredients. If you over-mix it you might have dense or tough cookies.
- Take the cookies out of the oven when the edges have set but the middles are still slightly underbaked. This is going to give you super soft and gooey cookies!
- To get perfectly round cookies, use a biscuit cutter or large mug to gently scoot the freshly baked cookie into a perfect circular shape.
Storage Instructions
Keep the lemon white chocolate cookies in an airtight container for up to 4-5 days at room temperature.
To freeze, place in a freezer bag and let thaw at room temperature before enjoying.
More Lemon Cookie Recipes You’ll Love
If you make this recipe, let me know how it went in the comments below, I’d love to hear from you! You can also tag me on Instagram or Facebook so I can check it out!
Lemon White Chocolate Cookies
Ingredients
- 1 cup butter, softened, (dairy free or regular)
- 1 cup (200 g) granulated sugar
- 1 egg
- 1½ tsp lemon juice
- 3 Tablespoons lemon zest
- ¾ tsp salt
- 1 tsp baking powder
- 1 tsp baking soda
- 2½ cup (312.5 g) all-purpose flour, SEE NOTES
- ½ cup white chocolate chips, or chopped white chocolate, (regular or dairy free)
Instructions
- Preheat oven to 350°F and line two baking sheets with parchment paper.
- In a medium bowl, combine flour, salt, baking powder, and baking soda. Set aside.
- In the bowl of a standing mixer with the paddle attachment or a handheld mixer, combine butter, lemon zest, and sugar, mixing until light and fluffy.
- Add in the egg and lemon juice, and mix until combined and light in colour.
- Mix in the dry ingredients until combined, then stir in the white chocolate chips. Do not over-mix!
- Use a cookie scoop or a spoon, scoop 1.5 tbsp sized balls onto the baking sheets. Be sure to leave at least 4-5 inches between each ball of dough, as the cookies will spread out.
- Bake one tray at a time for 8-11 minutes, until edges look set. The middles will look soft.
- Let the cookies cool on the baking sheets for 10 minutes, then transfer to a cooling rack to cool completely. Enjoy!
Video
Notes
The calorie information provided for this recipe is an estimate. The accuracy of the calories listed is not guaranteed.
Silly question – I have toggled to Metric, but it still says 1 cup of butter, which is a volume measurement and not a metric one. What is the weight of the butter in grams?
It should be 210 g of butter!
SOO GOOD!
I do not consider myself a great baker and was totally surprised how amazing these cookies came out! They tasted and looked just like the picture. Most importantly, the recipe was super easy to follow and very straightforward so I’ll definitely be making them again…and again 🙂
Hi Jay! So happy to hear your enjoyed these cookies! Thank you for your kind review 😊
Absolutely delicious cookies and the recipe was very easy to follow. I will definitely be making these again!
Hi Lily! Thank you for taking the time to leave this review!
made these 2 days ago and they are almost gone!! i love how soft and lemony it is, plus the white chocolate really balances the citrus flavour soooo delicious thank you !! <3
Hi Celine! So happy to hear you enjoyed these!
Thank you so much for this! I’ve been making your cookies for over a year, and I’ve been making your lemon cookies with white chocolate! So happy there’s a recipe that incorporates both now! 🙂
Hi Cindy! Thank you for your review, so happy to hear you enjoy these cookie recipes!
Omg! Cookie perfection! 2 batches in 2 weeks…
Hi Anne! Glad you enjoyed these cookies and thank you for leaving a review 😊
tested these out before making them for my easter brunch. i will be amking them again and again and am sure everyone will love them. i used chopped white chocolate instead of chocolate chips
Made these tonight. So easy and they are delicious!!!
Hi Emma! So happy to hear you enjoyed these cookies, thank you for your review!