These Lemon White Chocolate Cookies are the ultimate springtime treat! With a soft, chewy centre and perfectly crisp edges, they’re bursting with bright, zesty lemon flavour from fresh lemon zest and extract. Every bite is balanced with the sweetness of creamy white chocolate, making them an irresistible blend of tangy and sweet.
What you will need:
Aside from the baking staples you likely already have in your fridge and pantry, here are a few extra key ingredients you will need to make these Lemon White Chocolate Cookies!
White Chocolate: I used a bar of white chocolate and chopped it up into pieces. You can definitely use chocolate chips, but I prefer the bigger pieces that a bar provides!
Lemons: I used the zest of about 4 lemons for these cookies. The addition of fresh lemon zest really makes the flavour pop and is so pretty to top the cookies with.
Lemon extract: This enhances that bright lemon flavour of these cookies.
How to make Lemon White Chocolate Cookies:
Preheat your oven to 350 degrees F. Line two cookie sheets with parchment paper and set aside.
In a medium-sized bowl, combine the flour, baking soda and salt. Set aside.
Using a handheld or stand mixer, fitted with a paddle attachment, beat the butter and sugars together until light and fluffy.
Next, add the eggs, lemon extract and vanilla extract and mix until fully incorporated.
With the mixer on low, add the dry ingredients to the wet and mix until just combined.
Add the lemon zest and white chocolate and mix just to combine.
Scoop balls of cookie dough, about 3 tablespoons for large cookies, and place evenly on prepared cookie sheets. I like using a cookie scoop like this. If you’re looking for picture-perfect cookies, add some extra white chocolate and lemon zest to the tops of the balls of cookie dough before baking.
Bake the cookies for 10-11 minutes or until golden around the edges.
Let the cookies cool on the cookie sheet for 5 minutes before transferring to a wire rack to cool completely.
Make sure to tag me @cremedelacombe on Instagram and leave a review below if you make these Lemon White Chocolate Cookies. I love seeing what you bake! To pin this recipe and save it for later, you can use the button on the recipe card below.
Other Lemon recipes to try:
If you liked this recipe or just love lemon, you might like these recipes too!
Lemon White Chocolate Cookies
Course: DessertDifficulty: Easy22
large cookies30
minutes11
minutesThe perfect cookies for Spring! Soft and chewy in the centre, crisp around the edges and loaded with zesty lemon and sweet white chocolate.
Ingredients
1 cup unsalted butter, softened
3/4 cup brown sugar
3/4 cup granulated sugar
2 eggs
2 teaspoon lemon extract
1/2 teaspoon vanilla extract
3 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2-3 tablespoons lemon zest, plus more for topping cookies
2 cups white chocolate chunks or chips
Directions
- Preheat oven to 350 degrees F. Line two cookie sheets with parchment paper and set aside.
- In a medium-sized bowl, combine the flour, baking soda and salt. Set aside.
- Using a handheld or stand mixer, fitted with a paddle attachment, beat the butter and sugars together until light and fluffy.
- Next, add the eggs, lemon extract and vanilla extract and mix until fully incorporated.
- With the mixer on low, add the dry ingredients to the wet and mix until just combined.
- Add the lemon zest and white chocolate and mix just to combine.
- Scoop balls of cookie dough, about 3 tablespoons for large cookies, and place evenly on prepared cookie sheets. I like using a cookie scoop like this. If you’re looking for picture-perfect cookies, add some extra white chocolate and lemon zest to the tops of the balls of cookie dough before baking.
- Bake the cookies for 10-11 minutes or until golden around the edges.
- Let the cookies cool on the cookie sheet for 5 minutes before transferring to a wire rack to cool completely.
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