These soft and chewy lemon white chocolate cookies are a great combination of flavour and all you could ask for in a cookie. Perfectly baked, these are chewy and gooey inside and don't need to be chilled before baking either!
You really can't go wrong with cookies and there are so many nice lemon cookies out there. But these are our ultimate lemon white chocolate cookies, so soft and chewy and with a bright lemony tang, you'll be sure to keep going back for another. We've got some awesome cookies here on the site, so make sure you check them out. Why not try these pumpkin chocolate chip cookies or biscoff white chocolate chip oatmeal cookies. Or if you are after an easy going drink why not try this zingy passionfruit mocktail.
These lemon white chocolate cookies have got a lovely freshness that's perfect in the summer months or when the citrus season hits later in the year. In our opinion you don't need to wait till cookie season to eat cookies. These are so good you need them in your life right now!
We know you'll love them, so don't forget to leave us a comment and rate the recipe below as we love hearing from you. Follow the links below to get where you need to.
Why you'll love this recipe
Here are some reasons why you need these lemon white chocolate cookies in your life:
Easy - these cookies are quick and easy to prepare and can easily be whipped up in a single stand mixer bowl. They take only 15 minutes to throw together.
No chill - no faff, no extra waiting, no chill, the cookie dough works perfectly when just scooping and baking. The only time we recommend chilling the dough is when you live in a very hot climate.
Flavour - lemon and white chocolate are a match made in heaven and we double up on the lemon to make them extra special.
Versatile - the base cookie recipe is very versatile and we also suggest a variety of customisations you can try out later on.
You only need simple ingredients for this lemon white chocolate cookies recipe, this is what you'll need:
Chocolate - we love to use a high quality white chocolate in these cookies, it can either be buttons or a bar chopped up into chunks.
Lemon - in these cookies we double up on the lemon flavour with a good helping of lemon zest and a high quality lemon extract which really just makes everything sing!
Sugar - you'll need two types of sugar here, soft light brown sugar and granulated sugar, for flavour and to ensure the cookies spread correctly on baking.
We know you love to mix things up with customisations and substitutions so here are some of our recommendations for this lemon white chocolate cookie recipe:
Gluten free - we have not currently tested these cookies using gluten free all purpose flour, but we are fairly confident that this would work as it has done in other recipes.
Chocolate - another great combination of flavours would be to use dark chocolate and lemon as these match surprisingly well. Substitute a quality dark chocolate into the recipe instead of using white.
Citrus - change up the citrus flavouring by using orange or lime zest to add another dimension to these awesome lemon white chocolate cookies.
Blueberries - instead of white chocolate, why not throw in some blueberries to create some blueberry lemon cookies. Or why not both!
Nuts - if you wish to add in some nuts, you can go down the macadamia nut route like these White Chocolate and Macadamia Oatmeal Cookies or throw in a handful of your favourite chopped nuts. Pistachios would be amazing.
How to make it
Follow these simple step by step guides to success for these lemon white chocolate cookies:
- In a medium mixing bowl, combine the plain flour, cornstarch, baking powder, baking soda and fine sea salt and stir together with a whisk.
- Mix the melted butter and sugars until well combined with a hand whisk or stand mixer.
- Add the eggs, lemon zest, and both extracts to the butter and sugar mixture and mix until combined.
- Add the flour mixture to the wet mixture and stir or mix in a stand mixer until just coming together.
- Add the white chocolate chips or chunks and mix together until evenly distributed through the cookie dough.
- Using a medium cookie scoop, scoop all the mixture out onto a tray. At this point you can either freeze this uncooked or go onto the next step.
- Roll out the cookie dough balls so they will have a smoother surface after baking.
- Bake in a preheated oven at 180°C/350°F for 8-9 minutes until lightly golden at the edges. Leave to stand on the tray for 5 minutes before transferring to a cooling rack.
Make sure to read and follow these expert tips to ensure complete success with our lemon white chocolate cookies recipe:
Measure correctly - for the best results, measure your flour using a digital scale. Measuring with cups yields variable results, but if you do insist on using cups, be sure to spoon and level your flour.
Chilling - the dough for these cookies does not need to be chilled for use, however if you want to store the dough for a few days cover it and keep in the fridge before baking. For ease of baking, scoop the dough into balls before chilling.
Hot weather - although this dough does not need chilling, if you live in a hot country you may wish to chill the dough if you want a slightly thicker cookie as they will spread a bit more if the dough is warm.
Freezing - these lemon white chocolate cookies are perfect to store pre- or post-baking in the freezer. An easy grab and bake snack whenever you want them.
Baking time - the baking time is imperative with any kind of cookie. We want chewy soft and slightly underdone, as the cookies will still cook a bit whilst resting on the tray after baking. 8-9 minutes should be perfect. Too long and they'll be crunchy and hard. If baking the dough balls from frozen, you'll likely need to add an extra minute or two to the baking time.
Brown sugar contains molasses and more moisture than a refined white sugar, this will certainly help with a chewy texture of cookie. Most chocolate chip cookies contain both brown and white to have a balance of chewiness and spread.
We use melted butter in our cookie recipes as this tends to help us create a softer cookie. Along with the type of sugar, this is the best tip for soft cookies. To ensure you are not overly drying out your cookies, slightly underbake them.
Love this lemon white chocolate cookie recipe? Then you may want to try more of our cookie recipes - here are some suggestions to get you started:
Love this recipe? Leave us a 5-star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe below and don't forget to leave a review in the comments section underneath the recipe. We love hearing from you!
Lemon White Chocolate Cookies
- Cookie scoop
- 2 ½ cups all purpose flour, 300 g
- 2 teaspoons cornstarch, cornflour
- 1 teaspoon baking powder
- ½ teaspoon baking soda, bicarbonate of soda
- ¼ teaspoon fine sea salt
- ¾ cup unsalted butter, 170 g
- ½ cup soft light brown sugar, 100 g
- ½ cup granulated sugar, 100 g
- 1 large egg, US large, UK medium
- 1 teaspoon vanilla extract
- 1 teaspoon lemon extract
- 1 unwaxed lemon, zested (2 tablespoons finely grated lemon zest)
- 7 ounces white chocolate chips or chopped white chocolate from a bar, 200 g plus extra for topping if desired
- Preheat oven to 180°C/350°F. Line a large baking sheet with parchment paper.
- In a medium mixing bowl, combine the plain flour, cornstarch, baking powder, baking soda and fine sea salt. Stir together using a whisk, to ensure all the ingredients are evenly distributed.2 ½ cups all purpose flour, 2 teaspoons cornstarch, 1 teaspoon baking powder, ½ teaspoon baking soda, ¼ teaspoon fine sea salt
- Melt the butter in a small saucepan. In the bowl of a stand mixer, combine the soft light brown sugar and granulated sugar with the melted butter. Mix on medium speed, until well combined. (Alternatively use a large mixing bowl and an electric hand mixer).¾ cup unsalted butter, ½ cup soft light brown sugar, ½ cup granulated sugar
- Add the egg, vanilla and lemon extracts and the lemon zest to the butter and sugar mixture and continue to mix on medium speed until well combined. Add the flour mixture and mix on low speed until no streaks of flour remain.1 large egg, 1 teaspoon vanilla extract, 1 teaspoon lemon extract, 1 unwaxed lemon
- Add the white chocolate chips to the cookie dough. Mix on low speed until evenly distributed throughout the dough.7 ounces white chocolate chips or chopped white chocolate from a bar
- Using a medium cookie scoop, divide the dough into approximately 2 tablespoon-sized balls (you should get 18-20 cookies from this mixture) and place on the prepared baking tray. Add a few extra chocolate chips to the tops if desired. You should get 6-8 on a tray at a time.
- Bake in the preheated oven for 8-10 minutes (ours took 8 minutes in a fan-assisted oven) until lightly golden at the edges. They should still feel soft and underbaked in the centre – that’s what you want! They’ll continue to bake as they cool. Leave to cool on the tray for 5-10 minutes before transferring to a cooling rack to cool completely.
- You can bake these in batches or alternatively, keep the unbaked cookie dough in the fridge for a day or two and bake as you need them. You could also roll into balls and freeze on a baking tray – bake from frozen as the need for a cookie hits, just add a minute or two to the baking time!
- You don’t need to chill this cookie dough before using it - however, on very warm days, we would recommend chilling the scooped cookie dough balls for 10-30 minutes before baking to ensure the cookies don’t spread too much (though even without chilling on a warm day, the cookies still come out great).