Lemon White Chocolate Chip Cookies

Regardless of the occasion, cookies are always a welcome addition, and my lemon white chocolate chip cookies recipe gets rave reviews anywhere I take them. These white chocolate chip cookies with a lemon twist are light and chewy with just the right amount of lemony goodness.

Buttery Lemon White Chocolate Chip Cookies

When it comes to fruit cookies, lemon cookies are at the top of my list. I love how the sweet white chocolate in this lemon white chocolate chip cookies recipe balances the tang of the lemon. You’re going to love this thick, moist cookie!

If you’re a lemon lover like me, try my lemon bars, lemon sugar cookies, lemon ricotta cookies,  or my creamy delicious lemon blueberry bars!

Let’s get baking!

Ingredient

• All-purpose Flour
• Baking Soda
• Salt
• Unsalted Butter
• Granulated Sugar
• Brown Sugar
• Egg
• Vanilla Extract
• Fresh Lemon Zest – Be sure you take only the yellow portion of the rind and stay away from the bitter pith (the white interior of the peeel). You can use a zester or Microplane.
• White Chocolate Chips -Be sure you’re using actual white chocolate for the best results. There are lots of other flavored chips on the shelves. If you’re lucky enough, you might even find lemon chips!

Tips 

• Mixer: This recipe produces a fairly thick dough so definitely use a handheld electric mixer for mixing.
• Baking: Pull the cookies out when they’re just beginning to brown around the edges. Give them a minute on the sheet if they seem a little gooey in the middle.

Storing + Freezing + Make-Ahead

• How Long Can You Keep This In The Fridge? Baked cookies will last for up to a week in a well-sealed container.
• Can You Freeze This? You can definitely freeze these cookies. Just be sure to let them cool completely before putting them in the bag. To freeze the dough, shape the dough into balls as directed. Freeze on the cookie sheet for about an hour. Place the frozen dough in a freezer bag.
  • Frozen baked cookies will last 3 months. The frozen dough holds for 2 months.
• Make-Ahead Tips: The dough will hold in the fridge for a day or two. Just roll it in balls and bake when you’re ready for fresh from the oven cookies!

How to Make Lemon White Chocolate Chip Cookies

1. Whisk together the dry ingredients.
2. Add butter and sugar. Mix until light and creamy.
3. Add egg and vanilla. Mix until smooth.
4. Add flour, lemon zest, and white chocolate chips.
5. Roll dough into balls. Bake and cool.

See full instructions below.

More Lemon Dessert Recipes

• Lemon Pound Cake
• Lemon Buttermilk Cake 
• Lemon Cream Cheese Pound Cake
• Lemon Poppy Seed Muffins
• Lemon Zucchini Bread
• Lemon Lush
• Lemon Dump Cake

Craving more delicious recipes?

I hope you’ll join our cooking family! Subscribe to Gonna Want Seconds and receive all our latest recipes delivered straight to your inbox! Absolutely free to you and we never share your email address.

Save Recipe!

Print Recipe Pin Recipe

Lemon White Chocolate Chip Cookies

These easy-to-make lemon white chocolate chip cookies are light and chewy with just the right amount of lemony goodness.

Prep Time10 minutes mins

Cook Time12 minutes mins

Total Time22 minutes mins

Servings: 24 cookies

Author: Kathleen

Ingredients

• 2 1/2 cups all-purpose flour
• 3/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup (2 sticks) unsalted butter, at room temperature
• 1/2 cup granulated sugar
• 1/2 cup brown sugar firmly packed
• 1 egg large
• 1 teaspoon vanilla extract
• 3 tablespoons fresh lemon zest
• 1 (11-ounce) bag white chocolate chips

Instructions

• Preheat the oven to 375°F.
• Whisk together flour (2 1/2 cups), baking soda (3/4 teaspoon), and salt (1/2 teaspoon) in a small bowl; set aside.
  
• Add butter (1 cup) and sugars (1/2 cup granulated + 1/2 cup brown) to a large bowl. Using an electric mixer cream mixture until light and creamy. Add egg (1), and vanilla extract (1 teaspoon), and mix until smooth. Gradually add flour mixture until combined. Stir in the lemon zest (3 tablespoons) and white chocolate chips (11 ounces) and mix until both are evenly distributed in the batter.
  
• Roll dough into ping pong-sized balls. Place on a Silpat lined cookie sheet. Flatten slightly (by about 1/3). Bake in preheated oven for 10-12 minutes or until cookies are just beginning to brown slightly on the bottom. Do not overbake or they'll be dry. Allow cookies to cool for a few minutes on the cookie sheets then transfer cookies to the baking rack to cool completely. Store in an airtight container.

Fans Also Made:

• 
  4th Of July Cake Mix Cookies
• 
  Coconut White Chocolate Cookies
• 
  Lemon Coconut Bars
• 
  Orange Cookies

RATE THIS RECIPE

Save Recipe!

Notes

1. Mixer: This recipe produces a fairly thick dough so definitely use a handheld electric mixer for mixing.
2. Baking: Pull the cookies out when they're just beginning to brown around the edges. Give them a minute on the sheet if they seem a little gooey in the middle.

© Gonna Want Seconds. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media/website/blog is strictly prohibited.

On your phone? Check the web story here.

 

Pin

Share

Email

34K Shares