Short description
These Lemon and White Chocolate Cookies are a refreshing blend of citrusy zest and creamy sweetness. Their soft, chewy texture and vibrant flavor make them a perfect addition to summer gatherings, afternoon tea, or any time you crave a light yet indulgent treat.
Why You’ll Love This Recipe
Bright citrus flavor: Lemon zest and juice create a refreshing taste.
Creamy richness: White chocolate chips or chunks add a smooth, sweet balance.
Soft and chewy: The cookie dough bakes into tender, satisfying bites.
Perfect for any season: Ideal for warm-weather treats or as a winter pick-me-up.
Customizable: Easily add poppy seeds, nuts, or a drizzle for variation.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Dry Ingredients:
2 ½ cups (315 g) all-purpose flour
1 tsp baking soda
½ tsp baking powder
½ tsp salt
Wet Ingredients:
¾ cup (170 g) unsalted butter, softened
1 cup (200 g) granulated sugar
¼ cup (50 g) light brown sugar, packed
1 large egg
1 large egg yolk
2 tbsp fresh lemon juice (about 1 lemon)
1 tbsp lemon zest (from 1–2 lemons)
1 tsp pure vanilla extract
Add-Ins:
1 ¼ cups (210 g) white chocolate chips or chunks
Optional: 1 tbsp poppy seeds
Directions
Prepare Ingredients
Zest and juice your lemon(s) before starting.
Measure and organize all other ingredients.
Mix Dry Ingredients
In a medium bowl, whisk together flour, baking soda, baking powder, and salt. Set aside.
Cream Butter and Sugars
In a large bowl or stand mixer, beat softened butter with granulated and brown sugar for 2–3 minutes until light and fluffy.
Add Eggs and Flavorings
Add egg, egg yolk, lemon juice, lemon zest, and vanilla extract to the creamed mixture. Beat until fully combined.
Combine Dry and Wet
Gradually add dry ingredients to wet ingredients, mixing on low until just incorporated. Avoid overmixing.
Fold in Add-Ins
Gently stir in white chocolate chips and optional poppy seeds using a spatula or wooden spoon.
Chill the Dough
Cover and chill the dough for at least 1 hour (or up to 24 hours) to enhance flavor and prevent spreading.
Bake the Cookies
Preheat oven to 350 °F (175 °C). Line baking sheets with parchment paper.
Scoop 1.5–2 tablespoon-sized dough balls and space them 2 inches apart on the baking sheet.
Bake for 10–12 minutes until the edges are lightly golden and centers look just set.
Cool
Allow cookies to rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Servings and timing
Yield: Approximately 24 cookies
Prep time: 15–20 minutes
Chill time: At least 1 hour
Bake time: 10–12 minutes per batch
Total time: About 1 hour 30 minutes (including chill time)
Variations
Extra lemon kick: Add ¼ tsp lemon extract or more zest for intensified citrus flavor.
Texture boost: Include 1 tbsp poppy seeds or ½ cup chopped macadamia nuts.
Drizzle finish: Melt extra white chocolate and drizzle over cooled cookies for a bakery-style touch.
Brown butter base: Use browned butter for a rich, nutty undertone.
Coconut twist: Stir in shredded coconut for added chewiness and flavor.
Storage/reheating
Room temperature: Store in an airtight container for up to 5 days.
Refrigeration: Not necessary but can extend freshness by a day or two.
Freezing dough: Portion dough into balls, freeze on a baking sheet, then transfer to a freezer bag. Bake from frozen, adding 1–2 minutes to baking time.
Freezing baked cookies: Once cooled, freeze in an airtight container for up to 3 months. Thaw at room temperature before serving.
FAQs
1. Can I use bottled lemon juice?
Fresh lemon juice is recommended for the best flavor, but bottled can be used in a pinch.
2. What kind of white chocolate works best?
Use quality white chocolate chips or chunks. Avoid baking bars that don’t melt well.
3. Do I have to chill the dough?
Chilling is essential—it prevents spreading and improves texture and flavor.
4. Can I skip the brown sugar?
Brown sugar adds moisture and chewiness; omitting it may result in drier cookies.
5. How do I make them more lemony?
Add more zest or a drop or two of lemon extract for a more pronounced lemon flavor.
6. Can I add nuts?
Yes, chopped macadamia nuts or almonds pair well with lemon and white chocolate.
7. What’s the best way to zest a lemon?
Use a microplane or fine grater, avoiding the bitter white pith beneath the skin.
8. How do I keep cookies soft?
Store in an airtight container with a slice of bread—it helps maintain moisture.
9. Can I make these gluten-free?
Yes, substitute a 1:1 gluten-free baking flour blend for the all-purpose flour.
10. Can I double the recipe?
Yes, this recipe doubles well. Freeze extra dough or baked cookies for later use.
Conclusion
Lemon and White Chocolate Cookies are a crowd-pleasing, citrus-kissed dessert that’s both elegant and comforting. Whether you’re baking for a brunch, picnic, or sweet snack, their soft texture and vibrant flavor will leave a lasting impression. Customize with add-ins or a decorative drizzle, and enjoy this bright twist on classic cookies.
Lemon and White Chocolate Cookies
- Total Time: 35 minutes
- Yield: About 24 cookies
Description
These Lemon and White Chocolate Cookies are soft, chewy, and bursting with zesty citrus flavor paired perfectly with creamy white chocolate chips. Ideal for summer gatherings, tea parties, or everyday indulgence, this lemon cookie recipe is a bright and refreshing twist on a classic sweet treat.
Ingredients
Dry Ingredients:
-
2 1/2 cups (315g) all-purpose flour
-
1 tsp baking soda
-
1/2 tsp baking powder
-
1/2 tsp salt
Wet Ingredients:
-
3/4 cup (170g) unsalted butter, softened
-
1 cup (200g) granulated sugar
-
1/4 cup (50g) light brown sugar, packed
-
1 large egg
-
1 large egg yolk
-
2 tbsp fresh lemon juice (about 1 lemon)
-
1 tbsp lemon zest (zest from 1-2 lemons)
-
1 tsp pure vanilla extract
Add-Ins:
-
1 1/4 cups (210g) white chocolate chips or chunks
-
Optional: 1 tbsp poppy seeds (for extra texture and contrast)
Instructions
-
Prepare Ingredients:
Zest and juice your lemon(s). Measure out all ingredients for an efficient baking process. -
Mix Dry Ingredients:
In a medium bowl, whisk together flour, baking soda, baking powder, and salt. Set aside. -
Cream Butter and Sugars:
In a large bowl, cream together butter, granulated sugar, and brown sugar for 2–3 minutes until light and fluffy. -
Add Eggs and Flavorings:
Mix in the egg, egg yolk, lemon juice, lemon zest, and vanilla extract until fully incorporated. -
Combine Dry and Wet:
Gradually add the dry ingredients to the wet ingredients. Mix until just combined. -
Fold in Add-Ins:
Stir in white chocolate chips and optional poppy seeds. -
Chill the Dough:
Cover and refrigerate the dough for at least 1 hour (up to 24 hours). -
Bake the Cookies:
Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
Scoop dough into 1.5–2 tablespoon-sized balls and space 2 inches apart.
Bake for 10–12 minutes, until edges are lightly golden. -
Cool:
Let cool on the baking sheet for 5 minutes, then transfer to a wire rack.
Notes
-
Add a few drops of lemon extract for more citrus intensity.
-
For added crunch, try macadamia nuts.
-
Drizzle with melted white chocolate after baking for a decorative finish.
-
Store in an airtight container at room temperature for up to 5 days.
-
Dough can be frozen in balls and baked as needed.
-
Add a few drops of lemon extract for more citrus intensity.
-
For added crunch, try macadamia nuts.
-
Drizzle with melted white chocolate after baking for a decorative finish.
-
Store in an airtight container at room temperature for up to 5 days.
-
Dough can be frozen in balls and baked as needed.
-
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American