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The combination of flavors in these lemon white chocolate chip cookies is delicious! This is a soft, chewy and perfectly lemon cookie.
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.
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
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.
Leigh Anne’s Tips
- 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.
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.
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:
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Lemon White Chocolate Chip Cookies
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.
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Nutrition Facts:
Jennifer Morenus says
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!
Flo says
Did you know you can get lemon chips for your lemon cookies?
Mary says
Could you add nuts to this recipe? Thanks Mary
Leigh Anne says
I am sure they would be great with nuts.
Pedey @ Do You Smell That!!? says
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!!
Leigh Anne says
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.
KarenK says
Leigh Ann, I made these for book club and they were fabulous! What a nice, light cookie!