Who loves cookies? These Lemon and White Chocolate Cookies are perfect for any lemon lover who loves sweet treats. Every bite is loaded with fresh lemon flavor, paired with the perfect sweet balance of white chocolate chips. Happy baking - this is such an easy cookie recipe that you'll make it again and again!
I love all types of lemon desserts, but there is something about these chewy lemon white chocolate cookies that makes them stand out above the rest. I think that the fresh lemon zest is what gives this new recipe a boost of flavor - and I'm here for it!
These delicious cookies are perfect for any sweet tooth and a great addition to anyone who loves lemon recipes. These would be super yummy for summer baking or even delicious holiday treats. They're year-round cookies for everyone to love!
Be sure to check out my Lemon Biscuits Recipe and these Lemon Blueberry Cookies for more fun lemon flavors.
Ingredients
- Salted butter - You'll need two sticks of softened butter for this recipe. If you have unsalted butter just add a pinch of salt.
- White sugar - This adds the sweetness to the cookies.
- Self-rising flour - A must to have a chewy texture for this lemon cookie recipe.
- Eggs - Used to bind the dry ingredients with the wet ingredients.
- Lemon zest - Important for adding the tart lemon flavor. Lemon juice will not work.
- White chocolate chips - Sweet white chocolate chips add the perfect pop of sugar!
See recipe card for quantities.
How to Make Lemon and White Chocolate Cookies
Preheat the oven to 350 degrees. Add parchment paper to two baking sheets.
Step One: Mix the butter with a mixer until nice and creamy. Add the sugar and mix until fluffy.
Step Two: Add the eggs and mix until smooth.
Step Three: Add the flour and lemon zest. Mix until it is just combined.
Step Four: Mix in the white chocolate chips.
Step Five: Drop the cookie dough balls onto the cookie sheets. I use a medium cookie scoop for this. These will spread so don't put them close together.
Step Six: Put the pan in the oven and bake for 12 minutes or until the edges are lightly golden brown. Let the cookies cool completely on a wire rack.
Top Tip
If you want chewy centers, be sure that you don't overbake the cookies. Pay attention to the edges, and once they start to golden, that is your clue that they're about done and ready to pull out of the oven.
Substitutions
- Brown sugar - I don't recommend swapping in brown sugar for this. White sugar helps the lemon flavor stand out.
- Lemon extract - Bottled or even fresh lemon juice won't give the same level of lemon flavor as lemon zest so I don't recommend it. But you can use lemon extract if you don't have fresh lemons on hand.
Variations
- Sandwich cookies - Add a dollop of lemon curd between two cooled baked cookies!
- Chocolate - You can easily vary the type of chocolate used in these cookies. Dark chocolate, semi-sweet, or even white chocolate chunks all work.
See this Lavender Lemonade for a fun lemon drink to pair with this treat. Or try these unique Lavender Lemon Shortbread Cookies.
Equipment
To make this lemon white chocolate chip cookies recipe, you'll need to have a stand mixer or hand mixer, a large mixing bowl, a baking sheet, and parchment paper.
Storage
Once you've baked these white chocolate chip lemon cookies, you can easily store them to enjoy again later. Putting them in an airtight container will keep that soft lemon cookie texture - and these can be kept at room temperature or in the fridge.
Add them to a plastic freezer bag for a longer shelf life, and store them in your freezer until you are ready to eat.
Common Questions
You can, and make sure to store it covered in the fridge. Then just scoop and add the cookies to the baking sheet as directed on the recipe card. They will take a couple minutes longer to bake.
If you happen to overcook, and they're not burnt, they're still yummy! They'll likely have a crispier texture than they should, but they are still totally edible. You can enjoy the crunch or use these as dipping cookies and dip them into a bit of milk to soften.Â
Related
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📖 Recipe
Lemon and White Chocolate Cookies
Ingredients
- 1 cup salted butter softened (2 sticks)
- 1 ¼ cups white sugar
- 2 ¼ cups self-rising flour
- 2 large eggs
- 2 teaspoon lemon zest or lemon extract
- 2 cups white chocolate chips
Instructions
- Preheat the oven to 350. Line two baking sheets with parchment paper.
- Mix butter with an electric mixer until creamy.
- Add the sugar and mix until light and fluffy.
- Next, add the eggs and mix until smooth.
- Add the flour and zest and mix just until incorporated.
- Mix in the chocolate chips just until evenly distributed.
- Drop balls of dough onto the prepared pans using a medium cookie scoop.
- Bake for 14-16 minutes or until lightly brown around the edges. Let cool completely on the pans.
Nutrition
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