Lemon and White Chocolate Cookies

Lemon and White Chocolate Cookies

Chewy. Easy. Lemony. White Chocolatey. Crazy Good.

Lemon and White Chocolate Cookies. Just the name makes me smile. Makes me think of sunshine and picnics and happiness… too much? Is this too much to ask of a cookie? Nah. Cookies serve no other purpose in life other than to give us happiness (and cellulite but we’re not focusing on that today).

These cookies are quick to whip up and they are so delicious. There’s no need to chill the dough or let it rest. They’re perfectly chewy with lightly crisp edges, loads of dreamy white chocolate and bright lemon flavour (I’ll even give you an optional secret ingredient to make them tangy if you want pucker worthy lemon cookies).

Lemon and White Chocolate Cookies

I make a lot of cookies. A. Lot. Of. Cookies. But these ones here are pretty special. So different than your average chocolate chip cookie… they’re elevated, but still easy and unfussy… which is my favourite way to cook.

These are also the perfect dessert to add to a spring dinner menu. Fresh baked cookies are actually one of my favourite desserts to make. I just freeze the dough straight on the cookie sheets and then throw them in the oven while we’re eating dinner. Fresh, warm cookies are the perfect meal finisher… I even have one gf who won’t let me bake hers… she just wants the straight up ball of cookie dough and I think she’s kind of genius for it.

Chewy Lemon and White Chocolate Cookies

Lemon and White Chocolate Cookies

Lemon and White Chocolate Cookies

Buttery, chewy cookies with bright lemon flavour and creamy white chocolate. Easy to make and absolutely delicious.
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Total Time 30 minutes
Course Dessert
Cuisine American, Chinese
Servings 16 cookies


  • 1 cup melted butter cooled
  • 1/2 cup sugar
  • 3/4 cup light brown sugar packed
  • Zest of 2 lemons
  • 2 tsp vanilla
  • 1 tsp lemon extract optional
  • 1 tsp citric acid optional**
  • 1 egg
  • 2 cups flour
  • 2 Tbsp milk powder
  • 1 tsp sea salt
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1 1/4 cup white chocolate chips


  • In an electric mixer combine the butter, sugar and brown sugar. Mix on medium speed for several minutes, until light and fluffy.
  • Add in the lemon zest, vanilla extract, lemon extract (if using) and the egg. Mix well.
  • In a separate bowl mix together the flour, milk powder, salt, baking powder and baking soda.
  • Add the flour mixture to the butter mixture and mix until just combined.
  • Fold in the white chocolate chips.
  • Drop scoops of dough onto a baking sheet.
  • Bake at 350 for 9-11 minutes.


**I make these all the time without the citric acid and they are delicious. If you’re looking for your lemon cookies to have lots of lemon flavour AND be tangy, this is the answer.
Keyword Lemon and White Chocolate Cookies
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Lemon and White Chocolate Cookies on baking sheet

lemon and white chocolate cookies Recipe ingredients, tips, substitutions:

Butter – I use salted butter. If you use unsalted you may need to add an extra pinch of salt to the recipe.

Sugar – I’m usually a big fan of dark brown sugar but I suggest using light brown sugar in these cookies.

Lemon Extract – this is optional, but adds a little extra lemon flavour.

Citric Acid – this is totally optional and a real pro-tip, but if you want your cookies to be lemony and tangy this is the key. We can’t add a ton of the tart lemon juice without sacrificing cookie texture but we can attain a decent level of tang simply by adding citric acid, which you can easily buy online.

Milk Powder – another optional ingredient, and I just use regular non-fat milk powder.

Flour – regular old all purpose flour. I don’t stray from this on these cookies, but I will say that you could probably sub in a little whole wheat pastry flour or oat flour without comprimising any cookie deliciousness.

White Chocolate – use your favourite. White chocolate chips, white chocolate chunks, chopped white chocolate… all good things.

Lemon and White Chocolate Cookie Recipe Variations:

Extra Tangy Version – do seek out the citric acid and add in 2 tsp.

Lemon Blueberry Version – fold a cup of blueberries into the batter along with the white chocolate chips.

Lemon Almond Version – I haven’t met a dessert that wouldn’t be better with a little almond. Add in 1/2 tsp almond extract and 1/2 cup slivered almonds for this version.

Lemon and White Chocolate Cookie dough

lemon and white chocolate cookies recipe, how to make it…

Repeat after me: I will not skimp on the creaming time.

Thank you. Good job.

Cream your butter and sugars well. Then add in your eggs, lemon zest and vanilla and – you guessed it – cream them very well. You want this mixture to get light, fluffy, pillowy. Like you want to jump in the bowl and take a nap on it.

Mix up your flour, milk powder, salt, baking soda and baking powder and mix it into the butter mixture until it’s just combined.

Now gently fold in the white chocolate.

Drop the cookies onto a baking sheet… I like to use a cookie scoop for all my cookies because it helps them keep a good cookie shape and also makes the process so much easier (my scoop is somewhere around 2 1/2 Tbsp). No need to flatten them or anything, just go ahead and bake for 9-11 minutes, making sure to not overbake. Underbaked cookies are always better than overbaked cookies.

Lemon and White Chocolate Cookies

looking for more super delicious easy cookie recipes? try these…

Let me know what you think in the comments below!

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