These Lemon White Chocolate Cookies are like a bite of sunshine! They're the perfect lemony treat whether it's the dead of winter or a beautiful summer day!
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These soft and chewy Lemon White Chocolate Cookies are bright, zesty, and irresistible! Sweet, tart, and packed with white chocolate chips, they'll become a new family favorite!
If you enjoy this recipe, check out the posts for my Lemon Buttermilk Pie, Lemon Sugar Cookies, and Lemon Blueberry Cookies!
Ingredients
Here's everything you need to make these cookies! Measurements for each of the ingredients are included in the recipe card, below.
- All-Purpose Flour - Provides structure for the cookies.
- Cornstarch - Lends the cookies a softer texture.
- Baking Powder & Baking Soda - For leavening.
- Salt - To help balance and enhance the flavors of the cookies.
- Sugar - For sweetness and keeping the cookies moist.
- Lemon Zest - For flavor. Make sure you're just using the flavorful yellow layer and not the bitter white pith underneath.
- Unsalted Butter - For moisture and richness. Unsalted so that you control the amount of salt in the recipe. You want your butter to be softened.
- Eggs- For richness and moisture. I used a large, room temperature egg.
- Lemon Juice - For moisture and flavor.
- Lemon Oil (optional) - Adding the oil is optional, but it's a nice little added kick of lemon flavor. If you'd like to substitute with lemon extract, I recommend doubling the amount to 1 teaspoon.
- White Chocolate Chips - For flavor and decadence.
Instructions
Just a few simple steps, and you've got yourself a batch of delicious cookies! More detailed instructions are included in the recipe card, below.
Here are the general steps to making these cookies:
- Combine the sugar and lemon zest. Mix well to help the lemon flavor distribute throughout the sugar.
- Add the butter and beat until light and fluffy.
- Add egg, lemon juice, and lemon oil (optional) and mix to combine.
- Gradually add the dry ingredients, then fold in the white chocolate chips. Scoop dough onto baking sheets and bake until barely golden at the edges. *For full instructions, see recipe card, below.*
Equipment
There's no special equipment necessary for this recipe, but here are a few things that make life a little easier:
- Citrus Zester - Most people already have a grater in their kitchen, but the one linked here is my favorite for citrus.
- Parchment Paper - I like to line my pans with nonstick parchment for easier cleanup. If you line your pans with a silicone liner, the cookies may take a little longer to bake through.
- Cookie Scoop - I used a large cookie scoop, about 3 Tablespoons in volume, to portion out my cookies so they’re all uniform in size (and my hands stay a lot cleaner).
Storage
The cookies will keep, completely cooled, in an airtight container for up to five days. For longer storage, cool the cookies completely, then freeze for up to three months in an airtight container.
Other Recipes You May Like
Enjoy this recipe? Here are a few more for you to check out:
Lemon White Chocolate Cookies
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon cornstarch
- ¾ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup granulated sugar
- 3 Tablespoons lemon zest
- ½ cup unsalted butter, at room temperature
- 2 eggs, at room temperature
- 1 Tablespoon lemon juice
- ½ teaspoon lemon oil, optional (see note)
- 1 ½ cups white chocolate chips
Instructions
- Preheat oven to 350° F. Line baking sheets with parchment (see note) and set aside.
- In a large bowl, combine dry ingredients and set aside.2 cups all-purpose flour, 1 teaspoon cornstarch, ¾ teaspoon baking powder, ½ teaspoon baking soda, ¼ teaspoon salt
- In the bowl of a stand mixer, combine the sugar and lemon zest. Using the paddle attachment, let the mixer run on low speed for a few minutes to help the lemon flavor distribute throughout the sugar.1 cup granulated sugar, 3 Tablespoons lemon zest
- Add the butter and beat until light and fluffy, scraping down the sides of the bowl as necessary.½ cup unsalted butter, at room temperature
- Add the egg, lemon juice, and lemon oil (optional, see note) mix to combine. With the mixer running on low, gradually add the dry ingredients. Mix until just nearly incorporated.2 eggs, at room temperature, 1 Tablespoon lemon juice, ½ teaspoon lemon oil, optional
- Fold in the white chocolate chips. The more evenly the chocolate chips are incorporated, the more evenly your cookies will bake.1 ½ cups white chocolate chips
- With a large cookie scoop (see note), scoop dough onto prepared baking sheets at least 2 inches apart.
- Bake 12-14 minutes, turning the baking sheet around halfway through the bake time. Allow cookies to cool on a wire rack.
- The cookies will keep, completely cooled, in an airtight container for up to five days. For longer storage, cool the cookies completely, then freeze for up to three months in an airtight container.Enjoy!
Notes
Nutrition Estimate
Nutrition information is provided as a courtesy and is only an estimate.
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