These Lemon White Chocolate Chip Cookies are soft, chewy and
bursting with fresh lemon flavor! This recipe is homemade, from scratch and
does NOT use cake mix, making this the best lemon cookie you’ve ever had! This
is an easy cookie recipe and makes for a quick lemon dessert.
- 1 c butter (unsalted)
- 1 c granulated sugar
- ½ c light brown sugar (lightly packed)
- 2 eggs
- ½ tsp vanilla extract
- 2 tbsp fresh lemon zest (the zest of about 3 lemons)
- 3 c all purpose flour
- ½ tsp baking powder
- 1 ½ tsp baking soda
- ½ tsp salt
- 1 ¼ c white chocolate chips (mostly the entire contents of a 10 oz bag; reserve some for the tops. If you don't want to add chips to the tops, adding the entire bag of chips is fine!)
- Preheat the oven to 350°. Prepare baking trays with parchment paper.
- In a large microwavable bowl, microwave the butter on 100% power for about 40-45 seconds until partially melted (the two sticks of butter should mostly still be there, but very soft with some melted butter in the bowl).
- Using a hand mixer, add sugars and beat on medium for about 1 minute until light and fluffy.
- Add the eggs and vanilla; beat on medium-high for 2 minutes.
- Add the lemon zest and combine.
- In a separate bowl combine the flour, baking powder, baking soda and salt using a whisk.
- Add the dry ingredients to the wet and mix on low speed until all the flour is absorbed.
- Add in the white chocolate chips and incorporate by hand.
- Using a 1 ½ tablespoon cookie scoop, scoop the dough onto the parchment lined trays, leaving a few inches in between each cookie.
- Take the white chocolate chips from from the 'reserves' and press them lightly into the tops of each cookie. I used about 4-5 chips per cookie.
- Bake the cookies for about 8-10 minutes until lightly browned. I found that these cookies baked up quite fast so be sure to keep an eye on them. They are easy to over bake!
- Once they are done baking, allow them to cool on the tray for about 5 minutes. Move to a wire rack to cool completely.
- Store in an airtight container for 4-5 days or freeze for up to 3 months.
Recipe by Owlbbaking.com
If your cookies brown too quickly, try lowering the temperature by 10-20 degrees.
Lemon Zest Tips
- When you're shopping for lemons to zest, choose deep yellow, ripe lemons. I find these have the best flavor for zesting.
- Wash the fruit before zesting. Because you're using the outside rind, you want to be sure that you've rinsed the lemons well under cold water.
- Prep your space by laying down a piece of parchment paper. I always zest onto parchment because it makes it easy to create a funnel and dump the zest into the dough. Plus, since zest is oily it can stick to a cutting board and by using the parchment, you get every last bit of glorious zest.
- Use a sharp microplane, be careful and watch out for your fingers.
- Apply light pressure to the microplane when you're zesting. You only want to zest the colored part of the rind, not the white pith underneath as it can be bitter.
Keywords: Lemon Cookies