Best Ever Lemon White Chocolate Cookies
These white chocolate lemon cookies have the perfect combination of flavors from sweet white chocolate chunks and zesty lemon juice. Soft and chewy with crispy edges, each bite is an explosion of texture and balance. If you’re a lemon lover, these are for you.
This lemon cookie recipe is basically foolproof. They’re ready in less than 20 minutes and are my favorite way to get rid of extra lemons. I highly recommend using fresh lemon juice for that tart lemon flavor to really pop.
For more homemade cookies, check out my 10+ Lower Calorie Cookies and my favorite Coffee Cookies. Happy baking!
Why you’ll love this recipe:
- Soft center and crispy outside.
- Ready in less than 20 minutes.
Ingredients and Substitutes:
These are the main ingredients and substitutions. See the recipe card below for the full ingredients list and instructions for this lemon white chocolate cookie recipe:
- Light Brown Sugar: or sugar substitute. This will change the taste and texture of your cookies.
- White Sugar: or sugar substitute. This will change the taste and texture of your cookies.
- Unsalted Butter: or coconut oil, melted. The melted butter is creamed with the sugar and gives these cookies the chewy edges we love.
- Fresh Lemon Juice: use fresh lemon juice for best results. You can use lemon extract, if needed but note extract is way more concentrated so only add about 1/4-1/2 tsp.
- All-Purpose Flour
- Lily’s White Chocolate Chips: I used these to lower the sugar, feel free to use real white chocolate chips for a richer and sweeter flavor. You can use chocolate chips, if preferred.
Variations
- Make key lime pie cookies by swapping the lemon for lime.
Dietary Modifications
- For gluten-free sub out the all-purpose flour for Bob’s Red Mill 1:1. Also, make sure your white chocolate chips are free of gluten.
- For dairy-free, substitute the butter for coconut oil at a 1:1 ratio and make sure your chocolate chips are dairy-free.
How to make these lemon white chocolate cookies
Step 1: preheat and prep
Preheat the oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper.
Step 2: mix wet ingredients
In a large bowl, mix together the sugar, melted butter, lemon juice, lemon zest, and vanilla until smooth.
Step 3: mix dry ingredients
In a separate bowl, whisk together the flour, baking soda, and salt.
Step 4: mix dry and wet ingredients and fold in white chocolate
Add the dry ingredients to the wet ingredients, mixing with a wooden spoon until just combined. Fold in the chocolate chips.
Step 5: bake
Drop 1.5 Tbsp. spoonfuls of dough onto the prepared cookie sheet. This recipe makes approximately 18 cookies with a 1.5 Tbsp. cookie scoop. Bake for 9-10 minutes or until the edges are lightly golden brown. Bake time will depend on how big you make your cookie dough balls. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Expert Tip!
Do not over-mix your dough as it will result in dense cookies. Mix until only just combined.
Recipe FAQs
Store your cookies in an airtight container for 3-4 days.
If you want the cookies to all be the same shape after baking, take to top of a mason jar lid, place it over the cookie and swirl it around in a circular motion for a few minutes. This will result in the perfect circular cookies.
Space cookie dough evenly on the pan and make into even sized cookie dough balls. I use a 1.5 Tbs cookie dough scoop to ensure they are the same size.
These cookies have not been tested with protein powder. If added, it can make them a much fluffier or denser cookie (depending on the protein powder used) so I suggest sticking to the recipe.
Check out our other easy recipes!
If you make this recipe, please leave a rating and/or comment! Tag me on Instagram @ohsnapmacros, I love hearing from you!
Lemon White Chocolate Cookies
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Ingredients
- 1/2 cup light brown sugar lightly packed, 90g (or sugar substitiue)
- 1/2 cup sugar 100g (or sugar substitute)
- 1/2 cup butter MELTED! melted and cooled (or coconut oil)
- zest of one lemon
- juice of one lemon
- 1 tsp. vanilla extract
- 1 3/4 cups all-purpose flour
- 1/2 tsp. baking soda
- 1/4 tsp. salt
- 1/2 cup Lily's white chocolate chips or any brand 80g
Instructions
- Preheat the oven to 400 degrees Fahrenheight and line a baking sheet with parchment paper.
- In a large mixing bowl, mix together the sugar, melted butter, lemon juice, lemon zest and vanilla until smooth.
- In a separate bowl, whisk together the flour, baking soda and salt.
- Add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the chocolate chips.
- Drop 1.5 Tbsp. spoonfuls of dough onto the prepared baking sheet. This recipes makes approximately 16-18 cookies with a 1.5 Tbsp. cookie scoop.
- Bake for 9-10 minutes or until the edges are lightly golden. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
- All nutrition facts are an estimate and will vary with substitutions.
- If you want the cookies to all be the same shape after baking, take to top of a mason jar lid, place it over the cookie and swirl it around in a circular motion for a few minutes. This will result in the perfect circular cookies.
- IF YOU WANT THIN CHEWY COOKIES USE 1 1/2 cups flour.
- If using gluten free 1:1 flour use 1 1/2 cups.
Nutrition
Photos by Marie-Catherine Dube
Holy smokes, these are lemon heaven. I think this is my new favourite cookie recipe!! It’s dangerous how good they are! 😂
Amazing, I totally agree!! Thank you!
These were fantastic! Will absolutely make them again!
Love to hear that. Something about the white chocolate and lemon combo has me HOOKED.
So easy and delicious!