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A stack of 7 cookies on a piece of parchment with white chocolate chips and lemons in the background.
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5 from 6 votes

Lemon White Chocolate Cookies

These Lemon White Chocolate Cookies are soft, chewy and super tangy. Made with triple the amount of tart lemon flavor and white chocolate chips, these cookies are perfect for the lemon lover in your life.
Prep Time15 minutes
Cook Time10 minutes
Fridge Time1 hour
Total Time1 hour 25 minutes
Course: Dessert and Pastries
Cuisine: American
Servings: 20
Calories: 176kcal

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.

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

Serving: 2cookies | Calories: 176kcal | Carbohydrates: 25g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 23mg | Sodium: 104mg | Potassium: 48mg | Fiber: 1g | Sugar: 15g | Vitamin A: 158IU | Vitamin C: 1mg | Calcium: 24mg | Iron: 1mg