I’ve been baking in both professional and home kitchens since I was 14, and these Lemon White Chocolate Cookies are a recipe I’ve fine-tuned over the years. Crafted with the same from-scratch approach that keeps my recipes dependable and approachable. Tested and baked countless times in my own kitchen, this is a cookie recipe you can count on for delicious results every single time.
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This post was originally posted on 5/11/2020 and updated on 05/15/2025.
Why We Love These Lemon White Chocolate Cookies
- Bright, fresh flavor: The real lemon adds a refreshing citrus twist that pairs perfectly with the creamy sweetness of white chocolate.
- Soft and chewy texture: These cookies stay tender with just the right amount of chew in every bite.
- A unique spin on a classic: It’s a fun upgrade from traditional chocolate chip cookies that still feels familiar.
- Perfect for any occasion: Whether it’s springtime or summer gatherings, bake sales, or just a treat for yourself or family, these cookies fit the moment.
- Easy to make: Simple steps, pantry-friendly ingredients, and no complicated techniques. Plus, no chilling required!
- Make-ahead friendly: The dough freezes well, so you can bake fresh cookies whenever the craving hits or freeze the baked cookies too!
White Chocolate Lemon Cookies Recipe Ingredients
- Salted Butter
- Light Brown Sugar
- White Sugar
- Large Eggs
- Pure Vanilla Extract
- Fresh Lemon
- Baking Soda
- Baking Powder
- Salt
- All Purpose Flour
- White Chocolate Chips
Substitution Suggestions
- Salted Butter: Feel free to use unsalted butter, but I suggest adding an extra ½ teaspoon of salt to the cookie dough.
- Lemon: Use a fresh lemon because you'll need the zest and juice. If you use bottled lemon juice the cookies can become too acidic and tart.
- Pure Extracts: I always recommend to use pure extracts when possible. The imitation extracts can leave an unwanted after taste in your cookies.
- All Purpose Flour: If you like you can use white whole wheat flour or whole wheat flour. The cookies will be a little darker in color and just a touch more dense. When testing these cookies, I liked them best with all purpose flour or with a half and half blend of all purpose flour and whole wheat flour.
- White Chocolate Chips: You can also use white chocolate chunks or chop up a white chocolate bar.
How to Make Lemon and White Chocolate Cookies
- First, preheat the oven to 350°F and line two or more cookie sheets with parchment paper.
- Next, in the bowl of stand mixer fitted with the paddle attachment or in a large bowl with hand mixer, cream together the softened butter, brown sugar and granulated sugar until light and fluffy. This takes about 2-3 minutes.
- Now, add the eggs, one at a time, beating well after each addition.
- Then mix in the vanilla extract, lemon zest and juice. The dough will look a little curdled, but it is totally normal.
- Add the dry ingredients: baking soda, baking powder, salt, and all purpose flour. Mix together just until combined.
- Lastly, stir in the white chocolate chips.
- Using a medium cookie scoop or 2 level tablespoons, place the cookie scoops 2 inches apart on prepared pans.
- Bake the cookies for 10-12 minutes just until the edges are starting to turn golden.
- Cool cookies on pan for 2-3 minutes and then remove to wire rack or to cool completely.
Pro Tip: Once the cookies come out of the oven use a biscuit cutter, circle cookie cutter or a glass and gently go around the cookie to create perfect round cookies.
Looking for more ways to use lemons? Don't miss these lemon infused recipes:
Storing Lemon White Chocolate Cookies
Storing: Place completely cooled cookies in an airtight container. Keep them in a cool dry place and they'll last at least a week. If you notice the leftover cookies starting to get a little dry, add a piece of bread or a flour tortilla to the container with the cookies. It will add moisture back into the cookies.
Freezing: These cookies freeze well! Place the baked cookies in a freezer safe airtight container in single layers, between pieces of wax paper or in a freezer bag. Label, date and freeze. Cookies will last 3-4 months in the freezer.
Thawing: To thaw the frozen cookies, simply let them sit at room temperature for a few hours.
Freezing Cookie Dough
To freeze the cookie dough, place portioned cookie dough balls on a parchment lined sheet pan and place in freezer. Once the dough is frozen, place the dough in a freezer safe container or freezer bag. Don't forget to label and date! Freeze for up to 4 months.
To bake the frozen cookie dough, bake as directed in the instructions and add 2-3 minutes to the baking time.
Heather's Favorite Tools for this Recipe
- My MOST favorite tool in my kitchen is my KitchenAid Stand Mixer. It's the best ever for making cookies, frostings and so many other things.
- Long ago, I used to be a Pampered Chef consultant and I still prefer their baking tools and pans to any others. Their cookie sheets are the only ones I use for cookies. Find yourself a consultant, host a party and treat yourself to a set. These aluminum sheet pans from Nordic Ware are a great option too.
- A medium sized cookie scoop that holds about 2 tablespoons is great for these cookies. Again I use the pampered chef one but this medium scoop from OXO on Amazon is a great one.
- Pre-cut parchment paper is a life saver and so easy. No cutting my fingers!
- Or this silicone baking mat is great for baking too!
- You can package these cookies up for family and friends in these Self Sealing Cellophane Bags. They are the best!
Tips for Lemon and White Chocolat Cookies
- Gather all the ingredients before you start. It is so much easier to bake when all the ingredients are ready. There is also less room for error, like forgetting an essential ingredient. I'm not saying I've done this, however, I am speaking from experience!
- Read the recipe from start to finish before you start. Again, I am speaking from experience.
- Use room temperature ingredients. It helps the dough come together better, and also helps with even baking.
- To get the juices flowing in your lemon, roll it on the counter or microwave it for 15 seconds.
- Always fluff your flour and then spoon and level it to measure. Doing this will prevent too much flour being added and ultimately making the cookies too dry and crumbly. To fluff your flour, just scoop it and dump it a few times and then measure it out, or give it a fluff using a whisk.
- Use a cookie scoop to get the same size cookies, that way they will all bake evenly. I like to use the Pampered Chef medium scoop which is equal to about 2 tablespoons.
- If using cookie sheets more than once during baking, make sure the cookie sheet is completely cooled before adding scoops of cookie dough on it.
- For best results don't over bake the cookies. Over baking will cause the cookies to be dry and crumbly.
More Delicious Cookie Recipes:
- Brown Butter Chocolate Chip Cookies
- Chocolate Chip M&M Cookies
- Double Chocolate Chip Cookies
- Cowboy Cookies
- Chocolate Chunk Coconut Cookies
- Coconut Oatmeal Cookies
- Triple Chocolate Chip Cookies
- White Chocolate Chip Pumpkin Cookies
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Lemon White Chocolate Cookies
Ingredients
- 1 cup salted butter, softened
- 1 cup packed brown sugar
- ½ cup sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1 tablespoon lemon zest, from one lemon
- 2 tablespoons lemon juice, from one lemon
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 2½ cups unbleached all purpose flour
- 1¼ cups white chocolate chips
Instructions
- Preheat oven to 350°F and line 2 cookies sheets with parchment paper.
- Cream together the butter, brown sugar, and granulated sugar until light and fluffy. About 2-3 minutes.
- Add the eggs, one at a time, beating well after each addition.
- Add the vanilla extract, zest and juice of the lemon and mix well.
- Add the baking soda, baking powder, salt and all purpose flour. Mix just until everything is combined.
- Stir in the white chocolate chips.
- Using a medium cookie scoop or 2 level tablespoons, place cookie dough 2 inches apart on prepared pans.
- Bake in preheated oven on center rack for 10-12 minutes just until the edges are starting to turn golden and the centers no longer look wet or glossy.
- Let cookies cool for 2-3 minutes on the pan and then remove to wire rack to cool completely.
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