The zesty lemon flavor paired with the creamy white chocolate chips are a match made in heaven. The cookies are soft, chewy, and the perfect spring dessert.
When I hear about lemon dessert I immediately think of a lemon bar, which I don’t love. They are quite tart and too sour for me. Maybe I’ll make my own version soon. Typically, I don’t love the taste of lemon, but when it is done right I am a huge fan. These cookies have the perfect balance of zest and sweet.
Why You’ll Love This Recipe
- Soft, chewy centers with lightly crisp edges
- Perfect amount of refreshing lemon flavor
- Filled with creamy white chocolate
- No chill dough, quick and easy
What Do They Taste Like?
These Lemon White Chocolate Chip Cookies are full of creamy white chocolate chips in every bite.
The lemon zest is strong, while the white chocolate is creamy and sweet, which balances the flavors creating the perfect lemon dessert.
Ingredients You’ll Need
- Unsalted butter – I like using unsalted butter to control the amount of salt in the recipe. I like it slightly cold to help cookies keep their shape.
- Light brown sugar
- Granulated sugar
- Eggs
- Lemon zest – enhances the lemon flavor
- Lemon extract
- All-purpose flour
- Salt
- Baking soda
- Baking powder
- Cornstarch – keeps cookies nice and chewy
- White chocolate chips – pairs so well with lemon
Tip: Use a cookie scoop to get uniformly sized cookies.
How to Make Lemon White Chocolate Chip Cookies
- Cream butter and sugars: In a stand mixer, cream butter and sugars until light and fluffy. Add eggs one at a time. Once combined, add lemon zest and lemon extract.
- Dry ingredients: Add all-purpose flour, salt, baking soda, baking powder, and cornstarch and mix until just combined. Slowly add white chocolate chips. I like adding 2 ½ cups, so they are full of creamy white chocolate.
- Bake: Using a cookie scoop, portion dough and place on a parchment lined baking sheet. Bake in a preheated oven at 400° F (190° C) for 9-11 minutes. Cookies are done when the edges are slightly golden brown. Cool cookies on the baking sheet for five to ten minutes to allow the cookies to bake a bit more.
Tips for the Best Results
- Don’t overmix the dough
- Use a good quality grater and zester for easy zesting
- Slightly underbake for soft centers
- Let cookies cool on the pan before moving
Helpful Baking Tools
- Rimmed baking sheet: I love these Nordic Ware baking sheets.
- Stand mixer with paddle attachment: I love my KitchenAid mixer
- OR
- Hand mixer: I love my Kitchen Aid hand mixer.
- Silicone spatula: I’m still looking for one that I love, so if you have one you love let me know in the comments.
- Measuring cups and spoons: I use and love this set of measuring cups and spoons.
- Kitchen scale: This kitchen scale has great reviews.
- Cookie Scoop: I love and use this cookie scoop set.
- Mixing bowl: I love and use this mixing bowl set with lids.
- Grater/Zester: This zester has great reviews.
More Recipes You’ll Love
- Irresistible Biscoff White Chip Cookies
- The Best Double Chocolate Chip Cookies
- Amazing Oatmeal Caramel Butterscotch Cookies
Final Thoughts
These Lemon White Chocolate Chip Cookies are refreshingly sweet. If you try them, I’d love to hear what you think!
Leave a comment below or tag me on Instagram @sweetbitesbylaurel so I can see what you’re baking.
Easy Lemon White Chip Cookies
The zesty lemon flavor paired with the creamy white chocolate chips are a match made in heaven. The cookies are soft, chewy, and the perfect spring dessert.
Equipment
- Rimmed baking sheets
- Measuring cups and spoons
- Stand mixer or hand mixer
- Silicone spatula
- Kitchen scale
- Zester
Ingredients
- 1 cup (227 g) unsalted butter, slightly cold
- 1/4 cup (50 g) granulated sugar
- 1 cup (213 g) light brown sugar, packed
- 2 large eggs
- 2 teaspoons (5.2 g) lemon extract
- 2 Tablespoons lemon zest (2 lemons)
- 3 1/2 cups (420 g) all-purpose flour
- 1 teaspoon (4.6 g) baking soda
- 1 teaspoon (4.6 g) baking powder
- 1 teaspoon (6 g) salt
- 1 teaspoon (4 g) cornstarch
- 2 ½ cups (375 g) White Chocolate Chips
Instructions
- Preheat oven to 400 degrees F. Line baking sheet with parchment paper.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter until smooth. Add the sugars and beat until light and fluffy. This takes about two to three minutes.
- Add the eggs one at a time and mix until smooth. Scrape down the sides of the bowl after mixing each egg.
- Add the lemon extract and lemon zest and mix for about 20-30 seconds.
- With the mixer on low speed, add the all-purpose flour, salt, baking soda, baking powder, and cornstarch. Mix until just combined.
- Add the white chocolate chips and mix on low speed. After mixing in the white chocolate chips, remove the bowl from the mixer and take out the paddle attachment and give the dough a good stir with a silicone spatula.
- Using a #24 cookie scoop (about 2.5 ounces), portion dough and place on the baking sheet about two inches apart. Bake for 8-10 minutes.
- Cool on baking sheet for 5-10 minutes. Finish cooling on a cooling rack.
