Lemon White Chocolate Chip Cookies!
The Best Lemon White Chocolate Chip Cookies! Soft and Chewy, Easy Lemon White Chocolate Chip Cookies for Spring and Summer!
The Best Lemon Cookies with White Chocolate Chips!
Our FAVORITE soft and chewy lemon cookies with a burst of white chocolate. If you love lemon cookies, you are going to love this recipe!
Plus, here are even more Amazing Lemon Recipes you will want to try!
Why you will love these Lemon Cookies with White Chocolate Chips
- An easy pantry cookie recipe with basic ingredients + lemon juice and lemon zest!
- Soft and chewy cookies that stay soft for days.
- Light lemon and sugar cookie flavor. A very light cookie recipe for spring and summer!
What you need to make Lemon White Chocolate Chip Cookies
- Lemon Zest
- Fresh Lemons (you can use lemon juice, but i love the flavor of real lemons)
- Basic ingredients like flour, sugar, egg, vanilla, and white chocolate chips!
Best tips for White Chocolate Lemon Cookies
My best tips to to make these White Chocolate Lemon Cookies is add the sea salt and lemonn zest for garnishing!
It’s a small extra step that goes a long way and makes such a difference!
How to make Lemon White Chocolate Chip Cookies
Start by preheating your oven to 350 degrees and line a baking sheet with parchment paper. I love this way of baking cookies verse a silicone mat. I feel like the cookies don’t spread as much on parchment paper.
Cream the butter and sugar together first. This should take about 5 minutes to fully cream together. If your butter isn’t soft, put it in the microwave for 5 seconds to soften (but not melt).
Add the vanilla, egg, lemon juice, and lemon zest. Mix well.
Stir in the dry ingredients – flour, baking powder, salt, and baking soda.
Fold 1 cup of white chocolate chips into the batter.
Use a two tablespoon cookie scoop to create cookie dough balls and place them about 2″ apart on the baking sheet.
Bake for 9 minutes. Watch the cookies carefully because you don’t want the edges to burn. Remove them from the oven as soon as you see any browning occurring.
Remove from the oven and top with the additional white chocolate chips, sea salt, and lemon zest.
Lemon White Chocolate Chip Cookies Recipe
Yields: 21 cookies
Preparation time: 10 minutes
Baking time: 9 minutes
Additional time: 8 minutes
Ingredients:
1/2 cup unsalted butter, softened
1 cup of granulated white sugar
1 teaspoon pure vanilla extract
1 egg
1 teaspoon lemon juice
1 teaspoon lemon zest
1 1/2 cup of unbleached flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/8 teaspoon baking soda
1 cup of white chocolate baking chips
1/3 cup of white chocolate baking chips (For garnishing)
Sea Salt & lemon zest (for garnishing)
Directions:
Line a baking sheet with parchment paper and preheat the oven to 350 degrees.
In a mixing bowl, cream the butter and sugar together.
Add the vanilla, egg, lemon juice, and lemon zest and mix well.
Stir in the flour, baking powder, salt, and baking soda.
Fold in 1 cup of white chocolate chips.
Use a two tablespoon cookie scoop to create cookie dough balls and place them about 2” apart on the baking sheet.
Bake for 9 minutes – watch carefully and remove the cookies as soon as the edges start to brown.
Remove from the oven and top with the additional white chocolate chips, sea salt, and lemon zest.
Let cool on the baking sheet for 8 minutes before transferring to a cooling rack.
Notes:
Cookies are soft and chewy with a light lemon flavor.
Cookies can be stored in an airtight container for up to 3 days.
Cookie dough balls can be frozen and an airtight container for up to 3 months before baking.
All of the garnishing (extra white chocolate chips, sea salt, and lemon zest) are optional.
Lemon White Chocolate Chip Cookies!
Ingredients
- 1/2 cup unsalted butter, softened
- 1 cup of granulated white sugar
- 1 teaspoon pure vanilla extract
- 1 egg
- 1 teaspoon lemon juice
- 1 teaspoon lemon zest
- 1 1/2 cup of unbleached flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/8 teaspoon baking soda
- 1 cup of white chocolate baking chips
- 1/3 cup of white chocolate baking chips (For garnishing)
- Sea Salt & lemon zest (for garnishing)
Instructions
- Line a baking sheet with parchment paper and preheat the oven to 350 degrees.
- In a mixing bowl, cream the butter and sugar together.
- Add the vanilla, egg, lemon juice, and lemon zest and mix well.
- Stir in the flour, baking powder, salt, and baking soda.
- Fold in 1 cup of white chocolate chips.
- Use a two tablespoon cookie scoop to create cookie dough balls and place them about 2” apart on the baking sheet.
- Bake for 9 minutes - watch carefully and remove the cookies as soon as the edges start to brown.
- Remove from the oven and top with the additional white chocolate chips, sea salt, and lemon zest.
- Let cool on the baking sheet for 8 minutes before transferring to a cooling rack.
Notes
- Cookies are soft and chewy with a light lemon flavor.
- Cookies can be stored in an airtight container for up to 3 days.
- Cookie dough balls can be frozen and an airtight container for up to 3 months before baking.
- All of the garnishing (extra white chocolate chips, sea salt, and lemon zest) are optional.
What makes soft lemon cookies
Having the perfect amount of flour, baking soda, and baking powder helps to create the best lemon cookies that are soft and fluffy.
Can you use lemon extract instead of lemon juice in cookies?
yes, you can use lemon extract instead of lemon juice in cookies but you will need to half the amount because lemon extract is so much stronger than lemon juice.
Also, be sure to try these Lemon Brownies and this AMAZING No Bake Easy Lemon Fudge Recipe!
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