You'll fall in love with these yummy Lemon White Chocolate Chip Cookies! They're super quick and easy to whip together, and they're the perfect sweet treat to nibble on after a long day or while you're out on the run.
These cookies are nice and crispy instead of chewy, and thanks to the lemon, they'll be sweet and refreshing at the same time!
- Unsalted Butter
- All Purpose Flour
- Brown Sugar
- Granulated Sugar
- Baking Soda
- Baking Powder
- Vanilla Extract
- White Chocolate Chips
- Lemon Zest
See the recipe card for quantities.
Before you really get started, the first thing you'll need to do is preheat your oven to 190 °C / 375 °F.
While the oven's preheating, go ahead and start combing the flour, baking soda, baking powder, and salt in a large bowl. In another bowl, add your unsalted butter, fresh lemon zest, brown sugar, and granulated sugar.
In a mixer, start beating the infused butter and sugars together until the butter is softened and the sugar is combined.
Next, add the eggs and vanilla extract. If you have a Kitchen Aid, or something similar, use the whisk paddle attachment to mix everything together for another 3–5 minutes on the strongest setting.
Once that's done, lower the mixer down to medium speed, and gradually add the dry ingredients — your flour mixture in that separate bowl — until everything's well combined. When I make these at home, I switch over to the flat beater paddle attachment for this step, but that's entirely optional!
After that's been thoroughly mixed, add the white chocolate chips to the bowl and mix it in with a spatula.
On a baking sheet, put down parchment paper and break out an ice cream scoop to start lining your pan with cookie dough. If you don’t have an ice cream scoop, aim to make balls of cookie dough about 2 teaspoon in size.
You'll be baking the cookies for 10–12 minutes until you see that they start to create a crust on the edges. Make sure you don't overcook them!
Let the cookies cool down on a wire rack for a few minutes before digging into them! Enjoy!
If you fancy incorporating lemons into your recipes, try out this delicious lemon cupcakes recipe!
💭 Top tip
I placed the cookies too close together in the first batch I baked. I recommend baking only nine cookie dough balls per tray to prevent them from merging into each other.
Of course, you can break them apart afterward, but they look nicer if you make an effort and only place nine cookies per tray.
After the cookies have cooled, they can be stored in an airtight container. They'll keep for about a week. To maximize their shelf life and keep them from sticking to the jar, you can line the cookie tin with sandwich paper.
- Ice cream scoop
- Hand or stand mixer with whisk and flat beater attachment
- Parchment paper
- Baking tray
- Mixing bowls
- Cooling rack
These cookies are roughly a little over 170 calories.
In order to have a chewy texture, you need to have to incorporate more moisture in the batter. You can do this in a number of ways, like always cooking with butter and tweaking the flour, sugar, and other ingredients being added to the batter.
In addition to paying attention to which ingredients you're using, how you add them in can also help to make your cookies gooier. For example, you'll want to make sure you beat your eggs and fold in your flour. Another thing you could attempt is creaming your butter and sugar, but I won't recommend that for this recipe, since one of the best parts about these Lemon White Chocolate Chip Cookies is their crispiness.
Other Recipes for You to Try
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Lemon White Chocolate Chip Cookies
- Hand or stand mixer with whisk and flat beater attachment
- Baking sheet
- 1 cup Butter
- 3 cup All purpose flour sieved
- 1 ½ cup Brown sugar
- ½ cup Granulated Sugar
- 2 Eggs
- 1 teaspoon Baking soda
- ½ teaspoon Baking powder
- ½ teaspoon Salt
- 2 teaspoon Vanilla extract
- 1 ½ cup White chocolate chips
- 1 Lemon zest from 1 lemon
- Preheat the oven to 190 °C / 375 °F.
- Meanwhile, combine 3 cup All purpose flour, 1 teaspoon Baking soda, ½ teaspoon Baking powder, and ½ teaspoon Salt in a bowl in one bowl and mix them, and put1 cup Butter, 1 Lemon zest, 1 ½ cup Brown sugar, and ½ cup Granulated Sugar in another.1 cup Butter, 3 cup All purpose flour, 1 ½ cup Brown sugar, 1 teaspoon Baking soda, ½ teaspoon Baking powder, ½ teaspoon Salt, 1 Lemon zest, ½ cup Granulated Sugar
- With a mixer, start beating the infused butter and sugars together until the butter is softened, and the sugar is combined.
- Add 2 Eggs and 2 teaspoon Vanilla extract and use the kitchen machine with whisk attachment to mix for another 3-5 minutes on the strongest setting.2 Eggs, 2 teaspoon Vanilla extract
- Now lower the mixer speed to medium, and gradually add the dry ingredient (flour mix) until they are combined as well.
- Add 1 ½ cup White chocolate chips to the bowl and mix it in with a spatula.1 ½ cup White chocolate chips
- On a baking sheet, put parchment paper, and using an ice cream scoop (if you don’t have an ice cream scoop make 2 teaspoon size balls from the cookie dough), put scoops on the parchment paper, leaving 4 cm / 2 inches space between them so they don’t merge during baking.
- Bake the cookies for 10-12 minutes until you see that they start to create a crust on the edges, but do not overcook them.
- Let the cookies cool down on a cooling rack.
- After the cookies have cooled, they can be stored in a cookie jar.
Nutrition values are estimates only, using online calculators. Please verify using your own data.
⛑️ Food Safety
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
For further information, check Safe Food Handling - FDA.