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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
Note: Full ingredient measurements and instructions can be found in the recipe card at the bottom of this page.
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.
FAQs and Expert Tips
Feel free to leave out the chocolate chips completely if you just want lemon cookies.
You should be able to swap out all purpose flour for gluten free all purpose 1-1 baking flour.
I recommend using fresh lemon juice and lemon zest to give these cookies a real lemon flavor!
Yes, just make sure you’re using vegan butter and vegan white chocolate chips. Swap out the egg for a flax egg by mixing a tablespoon of ground flaxseed with 2 ½ tablespoons of warm water in a small bowl. Whisk and set aside for 10-15 minutes, until it becomes thick and gelatinous.
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 and Freezing 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
Equipment
- Handheld or Standing Mixer
Ingredients
- 1 cup butter, softened (dairy free or regular)
- 1 cup granulated sugar
- 1 egg
- 1½ teaspoon lemon juice
- 3 Tablespoons lemon zest
- ¾ teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2½ cup 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 tablespoon 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. If you'd like to roll the dough in sugar before baking, pour a little bit of sugar into a small bowl and roll the dough in it before placing it on the tray.
- 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!
Notes
Nutrition
The calorie information provided for this recipe is an estimate. The accuracy of the calories listed is not guaranteed.
Cindy
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! 🙂
Gabby
Hi Cindy! Thank you for your review, so happy to hear you enjoy these cookie recipes!
Anne
Omg! Cookie perfection! 2 batches in 2 weeks…
Gabby
Hi Anne! Glad you enjoyed these cookies and thank you for leaving a review 😊
jenny
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
Emma
Made these tonight. So easy and they are delicious!!!
Gabby
Hi Emma! So happy to hear you enjoyed these cookies, thank you for your review!