Lemon White Chocolate Cookies are made with fresh lemons and sweet white chocolate chips. These chewy lemon cookies have a perfectly soft center and crisp edges, and are every lemon lover's dream!
Chewy citrus lemon sugar cookies with white chocolate chips combine sweet and lemony fresh flavors perfectly.
Lemon is one of my favorite flavors heading into spring and summertime. It has a unique fresh fruitiness that pairs well with a hot cup of coffee!
With white chocolate chunks throughout, these chewy cookies are one of my favorite treats.
This is the best lemon cookie recipe with chocolate chips I have made, and I know you're dying to try it too!
If you love lemon desserts, you'll also love these Blueberry Lemon Cookies, my Strawberry Lemonade Bars, and these Betty Crocker Oatmeal Lemon Bars. But there is more! Try Lemon Raspberry Cookies, or Frosted Lemon Sugar Cookies with lemon zest. Truly delicious.
These cookies are made with simple ingredients you may already have in your pantry. See the recipe card below for quantities.
Wet Ingredients. Salted Butter, Lemon Extract, Egg, Milk
Dry Ingredients. All Purpose Flour, Instant Lemon Pudding Mix, Granulated Sugar, Brown Sugar, Powdered Sugar, Baking Soda, Salt, Lemon Zest
Chocolate. White Chocolate Chips
How to Make Lemon White Chocolate Chip Cookies
Using a large bowl with an electric mixer or the bowl of your stand mixer, cream the Butter and White Sugar together for 2-3 minutes. Scrape down the bowl's sides as needed to ensure you're using all the ingredients.
Add Eggs and Lemon Extract and continue to cream together until combined.
Then add Brown Sugar and Lemon Zest. Cream for another 2 minutes. Brown sugar will add a nice richness to these cookies along with a nice chewy texture.
In a separate bowl combine the Flour, Baking Soda, Salt, and Instant Lemon Pudding Mix. Mix ingredients together.
Gradually add flour mixture to wet ingredients a little at a time making sure to combine everything together before adding more.
Hand stir in the White Chocolate Chips to the cookie dough mixture using a wooden spoon until they're evenly distributed.
Allow the cookie dough to chill for 30 minutes before.
Scoop cookie dough using a large cookie scoop #24 onto a well-greased baking sheet, or line it with parchment paper to prevent them from sticking.
Preheat the oven to 350 degrees, then bake your cookies for 9-11 minutes.
The edges of the cookies will turn a light golden color, and the center will be set.
Remove the freshly baked cookies from the oven and allow them to cool on the pan for a couple of minutes before moving them to a cooling rack.
Mix the Powdered Sugar with Butter in a medium bowl using a fork or pastry cutter.
Add Lemon Extract and Lemon Zest to the icing.
Drizzle in the Milk a little at a time and combine until desired consistency is reached.
Drizzle glaze over cooled cookies using a piping bag, or just with a spoon if you prefer.
Storage & Freezing
Storage: Store these lemon and chocolate cookies in an airtight container for up to 7 days. I'd recommend eating them within 2-3 days for the best flavor.
Freezing: Cookies can be stored in a freezer-safe container or Ziploc bag and frozen for up to 3 months. To prevent the cookies from sticking together, put a piece of parchment paper between each one.
Substitutions & Variations
- Lemons. Use fresh lemon juice instead of the bottled kind if you can. You'll need fresh lemon zest as well, so it's worth picking up a few decent lemons for these yummy cookies.
- Chocolate drizzle. Instead of an icing drizzle, you could drizzle melted chocolate over the top.
- Chocolate chips. Use your favorite kind of chocolate chips for this lemon cookie recipe. White chooclate chips go well with lemon, but milk chocolate or dark chocolate would taste good too. You can also
- Vanilla. If you'd like a more subtle lemon flavor, use Vanilla Extract instead of lemon extract. You can also omit the lemon flavoring from the icing if you like, or use a different topping altogether.
I know you are licking your lips ready to dive into these cookies hot out of the oven, but let me share with you some pro tips so your cookies are as ooey gooey delicious as mine are.
I love to line my baking sheets with parchment paper. You can also spray pans with cooking spray or use a silicone liner. But I do love my parchment paper.
Learn how to measure ingredients properly. With a kitchen scale, ideally. This is the best way to ensure you have uniform results each and every time.
|All Purpose Flour||1 Cup||4½ Ounces||120 Grams|
|Bread Flour||1 Cup||4½ Ounces||120 Grams|
|Granulated Sugar||1 Cup||7 Ounces||200 Grams|
|Brown Sugar||1 Cup||7½ Ounces||213 Grams|
|Confectionary Sugar||1 Cup||4 Ounces||113 Grams|
Using butter and eggs that are room temperature makes all the difference. During the creaming process, the butter and sugars will be cut allowing tiny air pockets to lift ingredients and make the mixture light and fluffy. Butter that is too soft turns to mush.
White Chocolate Chips.
Choose high-quality white chocolate chips for the best results.
Always always always press a few extra chips right on top of scoops of cookie dough so they end up on the tops of the cookies. It's mostly for visual appeal, but who doesn't love a cookie that is totally loaded with chocolatey goodness?!
- Kitchen Scale. I use this for accuracy in measuring and it's a lifesaver when it comes to consistent baking
- Wire Rack for cooling cookies. I like to have at least 2 cooling racks.
- Mixing Bowls. A Large Mixing Bowl for mixing ingredients and small and medium mixing bowls for other ingredients
- Cookie Sheet. Most recipes will take 2 batches to bake. It's great to have multiple baking sheets available
- Parchment Paper or Silicone Baking Mat. Line the Cookie Sheet with parchment paper for easy cleanup and to prevent sticking.
- Cookie Scoop. A small #60 Cookie Scoop or a Medium Cookie Scoop #50 are great choices for uniform drops of cookie dough.
- Storage Container. An Airtight Container to store cookies or a Ziploc Bag works great too.
- Additional supplies. Measuring Cups and Measuring Spoons along with a silicone spatula are all helpful.
Have you tried this Lemon White Chocolate Cookies recipe?
Let me know what you thought of this recipe! Tag @bestcookierecipes on social media so I can see how great your cookies turned out! I would also love to read your comments below. Let me know what you think of these cookies. It really does help!
More Delicious Cookie Recipes
- White Chocolate Macadamia Nut Cookies
- Lemon Cheesecake Bars
- Funfetti Cookie Sandwiches
- Salted Caramel Bars
- Lemon Curd Thumbprint Cookies
- Cream Cheese Cake Mix Cookies
- M&M Cookie Bars
Lemon White Chocolate Cookies
- 1 cup Salted Butter Softened
- ¾ cup Granulated Sugar 150g
- ¼ cup Brown Sugar 53g
- 2 Eggs Large
- 2¼ cup All Purpose Flour 270g
- 1 teaspoon Baking Soda
- ¼ teaspoon Salt
- 3.4 Ounce Pudding 3.4 ounces Lemon Pudding Instant
- 1 tablespoon Lemon Zest
- 1 teaspoon Extract Lemon
- 1½ cups White Chocolate Chips
- 1 cup Powdered Sugar 130g
- 1 tablespoon Salted Butter Softened
- ½ teaspoon Extract Lemon
- 1 tablespoon Lemon Zest
- 1-3 tablespoons Milk
- Using a large mixing bowl or stand mixer, cream Butter and Granulated White Sugar for 2-3 minutes. Scrape down the sides of the bowl as needed.
- Add Eggs and Lemon Extract and continue to cream together until combined.
- Then add Brown Sugar and Lemon Zest. Cream for another 2 minutes.
- In a separate bowl combine the Flour, Baking Soda, Salt, and Instant Lemon Pudding Mix. Mix ingredients together.
- Gradually add dry ingredients to wet ingredients a little at a time making sure to combine everything together before adding more.
- Hand stir in White Chocolate Chips to the cookie dough mixture.
- Allow cookie dough to chill for 30 minutes.
- Scoop cookie dough using a large cookie scoop #24 onto a well-greased baking sheet or line with parchment paper to prevent sticking
- Preheat oven to 350 degrees. Bake cookies for 9-11 minutes.
- Edges of cookies will turn a light golden color and the center will be set.
- Remove from oven and allow to cool on pan for a couple of minutes before moving to a wire rack to cool.
- Mix together Powdered Sugar with Butter using a fork or pastry cutter.
- Add Lemon Extract and Lemon Zest.
- Drizzle in the Milk a little at a time and combine until desired consistency is reached.
- Drizzle glaze over cooled cookies.
- Storage: Store these lemon and chocolate cookies in an airtight container for up to 7 days. I'd recommend eating them within 2-3 days for the best flavor.
- Freezing: Cookies can be stored in a freezer-safe container or Ziploc bag and frozen for up to 3 months. To prevent the cookies from sticking together, put a piece of parchment paper between each one.
All nutrition values are approximate and calculated by a plugin and are provided as a courtesy. Adding or subtracting ingredients will change the nutritional value.