Lemon White Chocolate Cookies

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!

Course Dessert

Cuisine American

Prep Time 15

Cook Time 12

Total Time 27

Servings cookies

Calories 171kcal

Author Amee

Equipment

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

US Customary - Metric

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

Note on lemon oil - 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, double the amount to 1 teaspoon.

Note on parchment - 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.

Note on cookie scoop - I used a large cookie scoop (about 3 tablespoon volume) to portion out my cookies so they’re all uniform in size (and my hands stay a lot cleaner).

Nutrition