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Home / Latest Posts / Recipes / Course / Dessert / Cookies / Lemon White Chocolate Chip Cookies

Lemon White Chocolate Chip Cookies

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By: Leigh Anne WilkesPosted: 8/24/22Updated: 3/20/24

This post may contain affiliate links. Please see disclosure policy here.

Lemon White Chocolate Chip Cookies-hero

The combination of flavors in these lemon white chocolate chip cookies is delicious! This is a soft, chewy and perfectly lemon cookie.

Lemon White Chocolate Chip Cookies on a cooling rack

Why You’ll Love This Recipe!

I think you know by now how I feel about lemons – I love them!  You may have also picked up on the fact that I love white chocolate too and my favorite all time cookie is a chocolate chip cookie. 

Today’s recipe for Lemon White Chocolate Chip Cookies combines all three of my favorite things – lemon, sweet white chocolate chips and chocolate chip cookies! The combination is definitely a winner.

The lemon in this chewy cookie recipe is subtle but it’s there thanks to the use of lemon extract.  People get a nice surprise when they bite into these lemon cookies, not expecting the subtle lemon flavor.

Lemon White Chocolate Chip

Ingredients Needed

  • Butter at room temperature
  • Light Brown sugar
  • Sugar
  • Egg
  • Flour. I prefer unbleached all purpose flour
  • Salt
  • Baking soda
  • Vanilla extract
  • Lemon extract
  • White chocolate chips
stack of Lemon White Chocolate Chip cookies on cooling rack

How To Make Lemon White Chocolate Chip Cookies

  • Place the room temperature butter in a large bowl of a stand mixer or large mixing bowl and cream at high speed until fluffy.
  • Add the sugars and beat until light and fluffy, about 3 minutes, scraping down sides of bowl occasionally.
  • Beat in egg and extracts.
  • In a separate bowl, whisk flour, salt and baking soda together.
  • Add dry ingredients to the butter mixture at low speed until just combined.
  • Beat on medium speed, scraping bowl down, until blended. Do not over mix.
  • Add white chocolate chips and mix till thoroughly combined
  • Preheat oven to 350 degrees and line baking sheet with parchment paper
  • Drop heaping tablespoonful of cookie dough 2 inches apart on lined baking sheet and bake, turning tray once, until golden brown around edges and soft, about 12 minutes. Cool on wire rack.
Lemon White Chocolate Chip Cookies

Leigh Anne’s Tips

  1. Don’t over mix. The trick to a tender cookie is to not over mix the dough. After adding the flour, mix just until the ingredients are incorporated.
  2. Put a slice of fresh white bread in your storage container with the cookies. This will help the cookies stay soft. The bread has moisture in it and it will help prevent the cookies from drying out.
  3. Cookies spread too much. If you find that your cookies are spreading too much during baking, your butter may have been too soft. Put the dough in the refrigerator for 30 minutes and allow it to chill before baking.

I always judge a cookie by how many I manage to eat when they are fresh out of the oven – this one gets a three cookie rating!    After eating one, my sweet husband came up to my office and said, “These are really good!” This recipe will become one of your favorite lemon desserts.

stack of lemon white chocolate chip cookies

Frequently Asked Questions

How long will lemon white chocolate chip cookies last?

Stored in an airtight container they will last for 3-4 days.
To keep them longer, put them in the freezer using the directions in this post.

Can I use fresh lemons instead of lemon extract?

I have never tried it for this cookie but you could add in lemon juice and fresh lemon zest. The lemon juice will add liquid to the recipe so you may need to add a bit more flour. If you try it – leave me a comment and let me know how it works. I would recommend still using the lemon extract with the lemon juice and zest for the best flavor.

Can I freeze this cookie dough?

This cookie dough freezes great. Use the directions in this post for freezing cookie dough.

Some of my other favorite cookie recipes are:

  • Chewy Chocolate Chip Cookies
  • lemon dessert recipes
  • Chocolate Chip Cookie Bars
  • Easy Chocolate Chip Cookies
  • White Chocolate Brownies

Be sure and follow me over on You Tube for weekly cooking demos.

5 from 1 vote
Lemon White Chocolate Chip Cookies-hero

Lemon White Chocolate Chip Cookies

Recipe From: Leigh Anne Wilkes
The combination of flavors in these lemon white chocolate chip cookies is delicious!  Three of my favorite things all in one place.
serves: 24 cookies
Prep:15 minutes minutes
Cook:15 minutes minutes
0 minutes minutes
Total:30 minutes minutes
Rate Recipe

Ingredients

  • 1 cup butter at room temperature
  • 1/2 cup brown sugar
  • 1/4 cup granulated sugar
  • 1 large egg
  • 1 1/4 cup all purpose flour
  • 1/4 tsp. salt
  • 1/2 tsp. baking soda
  • 1/2 tsp. pure vanilla extract
  • 1 1/2 tsp. lemon extract
  • 2 cups white chocolatechips

Instructions

  • Place the butter in a large bowl and cream at high speed until fluffy.
  • Add the sugars and beat until light and fluffy, about 3 minutes, scraping down sides of bowl occasionally.
  • Beat in egg and extracts.
  • In a separate bowl, mix flour, salt and baking soda.
  • Add to the butter mixture at low speed until just combined.
  • Beat on medium speed, scraping bowl down, until blended.
  • Do not over-mix
  • Add white chocolate chips and mix till thoroughly combined
  • Preheat oven to 350 degrees and line baking sheet with parchment paper
  • Drop heaping spoonfuls of batter 2 inches apart on lined baking sheet and bake, turning tray once, until golden brown around edges and soft, about 12 minutes
  • Cool on wire rack

Tips & Notes:

  • Don’t over mix. The trick to a tender cookie is to not over mix the dough. After adding the flour, mix just until the ingredients are incorporated.
  • Put a slice of fresh white bread in your storage container with the cookies. This will help the cookies stay soft. The bread has moisture in it and it will help prevent the cookies from drying out.
  • Cookies spread too much. If you find that your cookies are spreading too much during baking, your butter may have been too soft. Put the dough in the refrigerator for 30 minutes and allow it to chill before baking.

Recommended Products

Cookie Scoop (1.5 Tbs)
Sheet Pan
Parchment Paper

Nutrition Facts:

Calories: 179kcal (9%) Carbohydrates: 18g (6%) Protein: 2g (4%) Fat: 11g (17%) Saturated Fat: 7g (44%) Polyunsaturated Fat: 1g Monounsaturated Fat: 3g Trans Fat: 1g Cholesterol: 29mg (10%) Sodium: 129mg (6%) Potassium: 50mg (1%) Fiber: 1g (4%) Sugar: 13g (14%) Vitamin A: 250IU (5%) Vitamin C: 1mg (1%) Calcium: 30mg (3%) Iron: 1mg (6%)
* Disclaimer: All nutrition information are estimates only. Read full disclosure here.
Course:Cookies
Cuisine:American
Lemon White Chocolate Chip Cookies-hero
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  1. Jennifer Morenus says

    Posted on 10/14 at 8:38 am

    In this post, the ingredients call for “1 butter…” . Is that one stick of butter or one cup of butter. A whole cup seems a bit much, but I’d really appreciate clarification of this. Thank you so much for your wonderful recipes and tips!

    Reply
  2. Flo says

    Posted on 8/11 at 12:20 pm

    Did you know you can get lemon chips for your lemon cookies?

    Reply
  3. Mary says

    Posted on 10/13 at 3:27 pm

    Could you add nuts to this recipe? Thanks Mary

    Reply
    • Leigh Anne says

      Posted on 10/14 at 7:30 am

      I am sure they would be great with nuts.

      Reply
  4. Pedey @ Do You Smell That!!? says

    Posted on 5/30 at 1:14 pm

    You left adding the lemon off the instructions. I’ll assume I can just add it in with the vanilla. Also – is an unsalted butter stick the same 1/2 cup as a regulr stick? Thank you!!

    Reply
    • Leigh Anne says

      Posted on 5/30 at 5:17 pm

      Yes, add it in with the vanilla. A stick of butter is the same as a cube which is also 1/2 cup. If you use salted butter you can just cut the down on the other salt in the recipe.

      Reply
  5. KarenK says

    Posted on 3/11 at 2:35 pm

    Leigh Ann, I made these for book club and they were fabulous! What a nice, light cookie!

    Reply

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