Soft and chewy lemon cookies with white chocolate chunks make for an unbelievably decadent cookie. They’re so easy to make and a guaranteed crowd-pleaser that everyone will love!
If you’ve followed me for any length of time, you know how much I love chocolate. And I mean love. It doesn’t matter if it’s milk, chocolate or white, I am a true chocoholic through and through. Whether I’m indulging in a piece of no-bake chocolate tart or eating a few fudgy chocolate cookies, I am pretty much indulging in chocolate in some form at all times.
When I was originally developing this recipe, I wasn’t planning on adding white chocolate to it. I thought I would create a simple chewy lemon cookie, but I just couldn’t help myself – lemon and white chocolate both have of a subtle, refreshing flavor, and they go together perfectly. So why not? And the truth is, these lemon white chocolate cookies are absolutely sensational. They’re soft, chewy, and delicate, with delicious lemon freshness and rich, creamy white chocolate pieces.
Let’s talk ingredients
There’s a few things to note about the ingredients in these lemon white chocolate chip cookies.
First, I use equal amounts granulated sugar and brown sugar (either light or dark will work). Brown sugar contains molasses which adds moisture and makes these cookies extra chewy and gives them a nice caramel. However, I didn’t want to use too much brown sugar because I didn’t want it to interfere with the lemon flavor. Using only granulated sugar for a more subtle flavor is also an option (the cookies will still be soft, but less chewy).
For a strong lemon flavor, I used 2 tablespoons of lemon zest. You can use 1 tablespoon if you prefer a more subtle flavor. In this recipe, I mix the zest together with the sugars, which helps bring out the lemon flavor.
I’ve added cornstarch to the recipe, which makes cookies extra soft. This ingredient is optional, but I strongly recommend adding it to your lemon white chocolate cookies if you want them extra tender and chewy!
How to make lemon white chocolate chip cookies
Here’s a step-by-step guide to making the perfect lemon white chocolate cookies.
- Sift together the dry ingredients. Including flour, cornstarch, baking soda, and salt.
- Combine the sugars and lemon zest. Place brown sugar, granulated sugar, and zest in a bowl and mix together.
- Cream butter and sugar. In a mixer bowl fitted with the paddle attachment, beat the butter on medium speed for one minute until creamy. Add the sugar mixture and beat on medium speed for about 3 minutes, until light and fluffy.
- Add the egg. Use a rubber spatula to scrape down the sides of the bowl to make sure the egg, butter, and sugar are completely emulsified.
- Pour in the dry ingredients and white chocolate chips. Add the flour mixture and mix just until combined, being careful not to overmix the dough. Fold in white chocolate chips.
- Chill. I highly recommend not skipping this step because it prevents the cookies from spreading too much while baking. Chill the cookie dough for at least an hour before baking.
- Bake. Drop rounded balls of dough onto a prepared baking sheet, the size of 1.5 tablespoons each (use an ice-cream scoop or heaping tablespoon). Bake for about 8 minutes at 350°F/180°C, until your cookies just begin to brown at the edges, but the center is still soft.
Tips for baking perfect lemon white chocolate cookies
-Don’t overmix your cookie dough. Doing so will produce tougher, denser cookies. To prevent this, only mix the ingredients just until they come together.
–Chill the cookie dough. To get to the perfect cookie texture, I highly recommend chilling the dough before baking. While you can certainly bake the cookies without chilling the dough, when the cookies rest in the fridge, the flour absorbs the liquids, which results in thicker cookies that don’t spread too much while baking.
-Underbake your cookies. Underbaking is my favorite trick for extra soft cookies. Take the cookies out of the oven as soon as the edges start to brown and are just starting to set. Wait for a few minutes until they cool down on the pan. If you prefer crispier cookies, bake the cookies 1-2 minutes longer.
More of my favorite soft and chewy cookie recipes
- Soft and Chewy Chocolate Chip Cookies: The chewiest chocolate chip cookie you’ll ever try.
- Small Batch Chocolate Chip Cookies: For those late night cravings of ooey gooey chocolate chip cookies.
- Chewy Peanut Butter Cookies: Thick and chewy bakery-style peanut butter cookies.
- Soft Sugar Cookies: Super soft sugar cookies with a delicate vanilla flavor and texture.
- Chocolate Ginger Cookies: Soft and fudgy chocolate cookies made with real ginger.
- Brown Butter Chocolate Chip Cookies Cake: Nutty browned butter adds a deep caramel flavor to this decadent cookie cake.
These lemon cookies are chewy and moist with loads of white chocolate chips!
- 1 3/4 cups (250g) all-purpose flour
- 1 teaspoon cornstarch (omit only if you must)
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup (100g) granulated sugar
- 1/2 cup (100g) light or dark brown sugar
- 1-2 tablespoons lemon zest from 1-2 lemons (use 2 tablespoons for strong lemon flavor)
- 3/4 cup (170g) butter, softened
- 1 large egg , at room temperature
- 1 cup (170g) white chocolate chips or chunks
In a medium bowl sift together flour, cornstarch, baking soda and salt. Set aside.
In a medium bowl, mix together well granulated sugar, brown sugar and lemon zest. Set aside.
In a mixer bowl fitted with the paddle attachment, beat the butter on medium speed for one minute until creamy. Add sugar mixture and beat on medium speed for about 3 minutes, until light and fluffy. Beat in the egg. Add flour mixture and mix just until combined. Do not overmix. Fold in white chocolate chips.
I highly recommend (i.e. this is not mandatory and this step can be skipped) chilling the dough for at least 1 hour (or up to 3 days). This step results in thicker cookies that won’t spread in the oven while baking.
Preheat oven to 350°F/180°C degrees. Line pans with parchment paper.
If the cookie dough is hard to handle after refrigerating, leave it on the counter for a few minutes.
Drop rounded balls of dough onto prepared baking sheet, the size of 1.5 tablespoons each (use an ice-cream scoop or heaping tablespoon). Bake for about 8 minutes, until cookies just begin to brown at the edges, but the center is still soft. Cookies will appear undone but will continue to bake on the warm baking sheet. Leave to cool for 10 minutes or until the cookies are easy to transfer without breaking (that’s how soft they are!). Then gently transfer to a wire rack to cool completely.
Store cookies at room temperature in an airtight container for up to 3 days.
Cookies can be frozen for up to 2 months.
Heather P @The Owl with the GobletApril 24, 2014 at 1:04 am
Holy moly I bet these are amazing! They look so soft-chewy-sweet I wish I could grab one right out of my screen!!!
ShiranApril 24, 2014 at 5:49 am
They are extremely soft-chewy-sweet and delicious 🙂 Come and take one 😉
Nicole ~ Cooking for KeepsApril 24, 2014 at 3:23 am
Lemon and white chocolate are two of my fav ingredients at the moment. Love these guys!
ShiranApril 24, 2014 at 5:52 am
I also have favorite ingredients ‘for the moment’. They change pretty often 🙂 Except for chocolate!
reneApril 25, 2014 at 7:38 pm
There are not many recipes that make me go to the supermarket after i read them. Those cookies are so delicious. I just love lemon desserts! Thanks
ShiranApril 26, 2014 at 10:36 am
Thanks Rene! I’m glad you liked them 🙂
JessApril 26, 2014 at 9:52 am
These cookies sound amazing, Shiran! I love lemon recipes! 🙂
ShiranApril 26, 2014 at 10:35 am
Me too! Thanks Jess 🙂
Kloe's KitchenApril 26, 2014 at 3:19 pm
These look beyond perfect! I love lemon and whit chocolate chips. To put them in a cookie all together is just genius!
ShiranApril 26, 2014 at 9:23 pm
Thank you Kloe! I love the combination of lemon and white chocolate, and I’m glad you are too! 🙂
WinnieApril 27, 2014 at 6:08 am
אני מאדדדדדדדדד אוהבת שוקולד לבן (הרבה יותר משוקולד רגיל) והשילוב עם לימון הוא השילוב הכי נכון עם השוקולד הזה לדעתי
העוגיות האלה לידי לא היו מחזיקות הרבה זמן…. עניין של דקות 🙂
ShiranApril 27, 2014 at 9:25 am
Same here Winnie! They were gone in no time 🙂
IsabelApril 28, 2014 at 12:01 pm
Yum! They look delicious. I love classic choco-chips and I’ll try these asap! Thanks for sharing this mouthwatering recipe
ShiranApril 28, 2014 at 3:08 pm
You’re welcome Isabel 🙂 I’m glad you liked them!
StaceySeptember 13, 2014 at 6:13 pm
These are officially my new favorite cookie…I am taking them to my mother’s house to share otherwise I will eat them all. thanks SOOO much!! will be something I go back to often.
ShiranSeptember 14, 2014 at 11:09 am
Thank you for taking the time to share this with me Stacey! I’m sooo glad you like them 🙂 And I know what you mean, I can eat all of them right out of the oven!
LaurenMarch 5, 2015 at 6:49 pm
These cookies turned out great! Thank you so much for the recipe 🙂
ShiranMarch 6, 2015 at 3:21 am
Thank you so much Lauren! 🙂
LinaAugust 8, 2015 at 8:21 pm
Do you think this recipe would still work if i swirl some strawberry puree into the dough?
ShiranAugust 9, 2015 at 4:30 am
Hi Lina, I wouldn’t recommend it as it can make the dough soft and messy. For a strawberry flavor I recommend adding dried strawberries along with the white chocolate chips.
EceNovember 21, 2018 at 2:50 am
Did you mean cookies can be frozen unbaked or after bake? I am trying this today 🙂
ShiranNovember 21, 2018 at 9:28 am
You can freeze them after baking them. Enjoy 🙂
katApril 19, 2020 at 7:36 pm
WOW THESE ARE THE BEST COOKIES I’VE EVER BAKED / TASTED!!! BF AGREES!!!
EthanJanuary 4, 2022 at 2:03 am
I used three lemons cause I’ve found lemon in baked goods can be underwhelming, as opposed to orange, and they turned out well enough. Lemon and white chocolate is an interesting combo. Good with a glass of milk!