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!
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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
- Whisk together the dry ingredients.
- Add butter and sugar. Mix until light and creamy.
- Add egg and vanilla. Mix until smooth.
- Add flour, lemon zest, and white chocolate chips.
- Roll dough into balls. Bake and cool.
See full instructions below.
More Lemon Dessert Recipes
- Lemon Pound Cake
- Lemon Cake
- Lemon Cream Cheese Pound Cake
- Lemon Poppy Seed Muffins
- Lemon Zucchini Bread
Lemon White Chocolate Chip Cookies
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:
Notes
- 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.
Nutrition
Source: Adapted from Guittard
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Recipe says vanilla extract – can I use lemon instead?
Hi Beth. Yes, you can. The thing about lemon extract is it’s very strong. Some people find it to have an artificial taste. If you decide to use it, I would use a very small amount.
Delicious !!!!!!!!!
Great recipe, just the right combination of Lemon & White Chocolate.
Will make again…..
Thank you so much, Tammy! So happy you like these cookies 🙂
I made these with 8 tablespoons of fresh lemon juice and 3 cups flour. Like eating a lemon bar in the shape of a cookie.
Sounds like a delicious way to make these cookies, Deb! I can’t wait to try them that way! Thank you for sharing <3
Love these cookies! This recipe is on my favorites list. I couldn’t find real white chocolate chips (only white vanilla chips) in my area, so I got a few white chocolate bars and cut them into pieces. A little on the pricey side, but it worked. Yummy!!
Sounds like a great idea, Anita!
Hi! These cookies sound great, but is there a way to substitute the lemon extract with something else?
Hi Jenniferjig. I would just omit it.
I just made these last night and they are so tasty! I had found lemon flavoured baking chips at my local bulk store so used them instead of the white chocolate chips. So good. Thanks for the recipe.
Hey Kellie! Wow those sound amazing! Thanks for sharing 😉
Lemon and white chocolate, love that combination for a cookie! So great
Thanks Matt!