We love delicious easy recipes, especially when it comes to tasty cookie recipes! For more cookies, we highly recommend making these stuffed Fluffernutter Sandwich Cookies, puffy peanut butter cookies that get filled full of marshmallow frosting. Or Strawberry Gooey Butter Cookies, made with strawberry cake mix and cream cheese.
Chewy Lemon Cookies
Yep, you read that correctly, these white chocolate lemon cookies have three times the amount of lemon added to them! Flavoring them with lots of lemon zest, fresh lemon juice, and a splash of lemon extract, makes them the ultimate lemon cookies!
They will seriously quench that lemon craving. It’s almost a requirement to make these cookies for that person in your life that loves lemon desserts.
But, just because they are made super lemony, doesn’t mean that they are overpoweringly tart. These homemade cookies are made with just the right amount of granulated sugar and brown sugar making them perfectly balanced. Plus, they have sweet white chocolate chips added to them, extra bonus!
If you love baking with citrus, you may also love key lime shortbread cookies.
Lemon Cookie Dough
The texture of these cookies is not to be missed. Brown sugar, honey and cornstarch all work together to make these delectable cookies ultra chewy and not cakey. They have a soft center, with lightly chewy edges. The lemon zest is what really gives them that punch of lemon flavor to the lemon cookie dough.
With it’s tart and tangy flavor, it is hard to resist adding lemon to so many dishes and desserts. Lemon works well in sweet, as well as, savory recipes like this lemon butter rice. It’s the best rice if you like it super sour and salty.
If you are looking for a lemon cookie that is more on the super tart side like these lemon cranberry bars, then I insist you try these lemon cooler cookies. They are so light and airy, they melt in your mouth. The secret to getting them really tangy is the powdered lemonade that coats the outside. They have extra lemon flavor and are a must try for lemon lovers. And for no lemon, try these chewy white chocolate chip cookies.
Why we Love this Lemon Recipe
There are many reasons to love this lemon cookie recipe, they are a new favorite around here. These are some of the reasons we love to make these sweet treats.
- Easy enough to make these delicious lemon cookies with kids.
- A great recipe to make year round. Special enough for Christmas, but springy enough to make for Easter.
- Ummm, because lemon! Need we say more?
Why Use Cornstarch in Cookies?
When you add cornstarch to cookie dough, it helps break down the tough proteins with in flour. This creates a light and chewy texture in the finished cookie. It can even a little extra thickness to cookies.
Can Cornstarch be Substituted?
If you absolutely do not have any cornstarch on hand, one substitute that may work is potato starch. Although, I have never tried this recipe with potato starch, it could be used 1:1 to replace cornstarch. Potato starch works similarly to cornstarch and is the best substitute. If you try it, let me know in the comments if it worked or not.
How to Keep Cookies from Spreading
I know it takes extra time and we don’t like waiting for our cookies, but, the best way to keep the dough from spreading is by sticking the dough in the refrigerator before cooking. This will ensure that the cookies retain their shape and don’t end up flat pancake cookies.
Lemon Zest
The star of the show when it comes to these lemon white chocolate chip cookies is the lemon peel from fresh lemons! When looking for lemons for these from scratch cookies, you want them to be beautiful and bright yellow without any damage to the outside. They should have a fresh lemon scent. You can use regular lemons or Meyer lemons. Of course, you will want to wash them before use.
Using a sharp microplane is the best way to guarantee that you get just the zest and none of the white part underneath (which can be a little bitter). Grating the zest onto parchment paper will make it easy to collect all of it and add it to the dough.
Lemon Cookie Ingredients
- Flour: All purpose flour.
- Cornstarch: Using cornstarch will help keep these cookies super soft.
- Salt: Just a small amount will bring out the flavors in the cookie.
- Baking Soda: Make sure your baking soda is fresh by adding a pinch to a little vinegar or lemon juice. If it fizzes it’s still good.
- Butter: Use a good unsalted butter, needs to be melted but not hot.
- White Sugar: Gives a little crispness to the cookie edges.
- Brown Sugar: I use light brown sugar. It helps make these chewy cookies without too much molasses flavor.
- Egg: One large egg, at room temperature.
- Extract: Lemon extract adds even more lemon flavor.
- Lemon Juice: Fresh lemon juice is a must in this cookie recipe, make sure not to use the bottled stuff here.
- Zest: Fresh lemon zest.
- Honey: Gives a little chewiness.
- White Chips: White chocolate chips or white chocolate chunks can be used. I add 3/4 of a cup to the actual cookie batter, then add 4-5 more chocolate chips to the the tops of cookies for a nicer presentation.
How to Make Lemon White Chocolate Cookies
Here are the basic instructions of how to make lemon white chocolate chip cookies. For the full ingredients and directions, check out the recipe card at the bottom of this post.
- In a medium sized bowl, whisk together flour, cornstarch, salt, and baking soda. Set aside.
- In the bowl of a stand mixer (or large mixing bowl with hand mixer), add in the butter, white sugar, and brown sugar. Mix over medium high speed until light and fluffy (about 2 minutes).
- To the sugar mixture, add in the egg, lemon juice, and lemon extract. Combine for about 2 more minutes. Scraping down the bowl as needed.
- Next, add in the lemon zest and honey. Mix about 1 more minute.
- Begin slowly adding the flour mixture, beating between each addition. Mix just until the flour is fully incorporated.
- Hand mix in the white chocolate chips.
- Place the bowl of cookie dough into the fridge for 1 hour (and up to 5 days).
- Preheat the oven to 350°F. And prepare two baking sheets with parchment paper.
- Using a cookie scoop, scoop them into tablespoon sized dough balls (so they come out the perfect size).
- If desired, place 4-5 extra white chips on each dough mound.
- Bake for about 10 minutes, until the cookies have just set. Top may look a little undercooked. That is fine as cookies will harden as they cool.
- Let them cool for about 10 minutes on baking sheet before serving.
Can This Cookie Dough be Frozen
Yes, this dough freezes well. Just shape into cookies and put them on a baking sheet. Place the cookie sheet in the freezer for a few hours. Then place the partially frozen cookies into a plastic freezer safe zip bag or container. Dough will last 3-6 months, make sure to label with the recipe name and date. To bake, just add a couple minutes to the cook time.
Recipe Tips & Variations
- Just the citrus zest. When zesting the lemons, make sure to just get the thin, yellow layer from the lemon and none of the white pith underneath. It can be bitter and ruin the flavor of your cookies.
- Perfect cookie. One of my favorite tricks to make these lemon cookies look professional is to add a few (like 4-5) extra white chocolate chips to the top of the cookies before baking.
- Yellow color. You could add yellow food coloring or food coloring gel to make them yellow cookies. Add in the food coloring with the zest and the honey.
- Vanilla extract. Add in 1/2 teaspoon of vanilla extract for a hint of vanilla.
- Double the recipe. Easily double the ingredients to make a double recipe.
- Just lemon cookies. Leave out the white chocolate chips for just plain lemon cookies. Can be topped with a lemon glaze or powdered sugar.
Frequently Asked Questions
- Can you freeze baked cookies? Yes, the directions are below in storage instructions.
- How many cookies does this recipe make? This lemon cookie recipe makes 40-42 cookies, that are 1 tablespoon in size.
- What is the serving size for lemon cookies? The serving size is 2 cookies.
Storage Instructions
How to store lemon cookies? Let the cookies cool and put in an air tight container. Cookies will keep for about 4-5 days at room temperature.
How to freeze baked cookies? Let the cookies cool on wire rack completely before putting into an airtight, freezer safe container. Cookies can be frozen for 3-6 months, just be sure to label with the recipe and date. Thaw before eating.
Try these other lemon recipes!
If you’ve tried this best lemon white chocolate chip cookie recipe, don’t forget to rate the recipe and leave me a comment below. I love to hear from people who have made my recipes!
I am celebrating all things lemon this week with some of my foodie friends. Take a look at all of these delicious lemon recipes!!
Wednesday #LemonWeek Recipes
- Lemon Layer Cake by Fresh April Flours
- Lemon Chess Pie by Palatable Pastime
- Lemon Poke Cake by Blogghetti
- Lemonade Cake by Hezzi-D’s Books and Cooks
- Crepes with Lemon Curd and Mascarpone by Art Of Natural Living
- Braided Lemon Bread with Blackberries by Karen’s Kitchen Stories
- Chicken Costoletta by Cheese Curd In Paradise
- Lemon Lush by Devour Dinner
- Lemon Cheesecake Bars by Best Cookie Recipes
- Lemon Pudding Cake by The Freshman Cook
- Lemon Cheesecake Bombs by Simply Inspired Meals
- One Pot Lemon Garlic Pasta Recipe by The Fresh Cooky
- Lemon Loaf Cake by A Day In The Life On The Farm
- Glazed Lemon Poppy Seed Pudding Cookies by The Spiffy Cookie
- Lemon Blueberry Crumb Bars by An Affair From The Heart
- Mini Lemon Cheesecakes by Kathryn’s Kitchen Blog
- Lemon Sorbet by Jen Around The World
- Lemon Blueberry Waffles by Lemon Blossoms
- Lemon Rosemary Marmalade by That Recipe
- Lemon Crepes by The Redhead Baker
- Glazed Lemon Bundt Cake by Jonesin’ For A Taste
- Lemon Coriander Soup by Magical Ingredients
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Lemon White Chocolate Cookies
Ingredients
- 2 cups all purpose flour
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup butter, unsalted, softened
- 3/4 cup granulated sugar
- 2 tablespoons light brown sugar
- 1 large egg
- 1 tablespoon lemon extract
- 1 1/2 tablespoons lemon zest, about 3 small or 2 large lemons
- 1 tablespoon honey
- 2 tablespoons lemon juice
- 1 cup white chocolate chips or chunks, 3/4 cup in cookies, 1/4 cup on top of cookies.
Instructions
-
In a medium sized bowl, whisk together flour, cornstarch, salt, and baking soda. Set aside.
-
In the bowl of a stand mixer (or large mixing bowl with hand mixer), add in the butter, white sugar, and brown sugar. Mix over medium high speed until light and fluffy (about 2 minutes).
-
To the sugar mixture, add in the egg, lemon juice, and lemon extract. Combine for about 2 more minutes. Scraping down the bowl as needed.
-
Next, add in the lemon zest and honey. Mix about 1 more minute.
-
Begin slowly adding the flour mixture, beating between each addition. Mix just until the flour is fully incorporated.
-
Begin slowly adding the flour mixture, beating between each addition. Mix just until the flour is fully incorporated.
-
Hand mix in the white chocolate chips.
-
Place the bowl of cookie dough into the fridge for 2 hours (and up to 5 days).
-
Preheat the oven to 350°F. And prepare two baking sheets with parchment paper.
-
Using a cookie scoop, scoop them into tablespoon sized dough balls (so they come out the perfect size).If desired, place 4-5 extra white chips on each dough mound.
-
Bake for about 10 minutes, until the cookies have just set. Top may look a little undercooked. That is fine as cookies will harden as they cool.Let them cool for about 10 minutes on baking sheet before serving.
Recipe Notes
- One of my favorite tricks to make these lemon cookies look professional is to add a few (like 4-5) extra white chocolate chips to the top of the cookies before baking.
- Don’t over bake cookies.
- Cookies will last 4-5 days in an airtight container at room temperature.
Please note that all nutrition information are just estimates. Values will vary among brands, so we encourage you to calculate these on your own for most accurate results.
Nutrition Information
Did you make this recipe?
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Welcome to #LemonWeek 2022 hosted by Lynn from Fresh April Flours and Rebecca from Devour Dinner! What better way to welcome summer than with over 50 recipes featuring bright and sunny lemons? Come join me and my fellow Lemon Week bloggers as we bring you recipes from appetizers to drinks to entrées and desserts!
Check out the amazing prizes you can win in our #LemonWeek Giveaway!
Prize #1: Rodelle Prize Pack
Rodelle Prize Pack includes:
- 2 count Gourmet Madagascar Vanilla Beans
- 2oz Almond Extract
- 4oz Natural Baker’s Extract
- 4oz Vanilla Paste
- 8oz Gourmet Vanilla Extract
- 25oz Organic Baking Cocoa
Prize #2: La Tourangelle Prize Pack
La Tourangelle Prize Pack includes:
- Extra Virgin Olive Oil
- Roasted Walnut Oil
- Regenerative Sunflower Oil
- 4oz Vanilla Paste
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Terms and conditions: This #LemonWeek is sponsored by Rodelle and La Tourangelle which starts 5/23/2022 and ends 6/3/2022 at 11:59pm ET. Enter to win a prize pack from Rodelle or La Tourangelle that include baking and cooking ingredients. This giveaway is open to anyone 18 years or older in the United States. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Two (2) winners will be selected and sent prize packages directly from the giveaway sponsors. The #LemonWeek bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #LemonWeek posts or entry.
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