Lemon and White Chocolate Cookies Recipe

Introduction

These lemon and white chocolate cookies offer a perfect balance of zesty brightness and creamy sweetness. Soft and chewy with bursts of white chocolate chunks, they’re a delightful treat for any occasion.

Ingredients

• 225g unsalted butter, at room temperature
• 100g caster sugar
• 200g light brown sugar
• 1 tsp vanilla extract
• Zest of 2 large lemons
• 2 medium, free range eggs
• 400g plain flour
• 1 tsp baking powder
• 400g white chocolate chunks, divided

Instructions

1. Step 1: In the bowl of an electric mixer fitted with the paddle attachment, mix the butter, lemon zest, and sugars until light and creamy—about 5 minutes—scraping down the bowl occasionally.
2. Step 2: With the mixer on low, add the vanilla extract and eggs one at a time, ensuring the first egg is fully incorporated before adding the second.
3. Step 3: Add the flour and baking powder to the bowl and mix on low until just combined. Then fold in 350g of the white chocolate chunks.
4. Step 4: Line a large baking tray with parchment. Scoop 100g of dough into a ball and place it on the tray. Repeat until all dough is used. Cover the cookie dough balls with cling film and refrigerate for at least 30 minutes, preferably overnight.
5. Step 5: Preheat the oven to 170°C (340°F) and line another baking tray with parchment. Place the chilled dough balls on the tray about 2 inches apart and bake for 12-14 minutes until golden and slightly crisp around the edges.
6. Step 6: While the cookies are still warm, press the remaining white chocolate chunks into the tops. Let them cool on the tray for 5 minutes before transferring to a wire rack to cool completely.

Tips & Variations

• For an extra burst of citrus, add a teaspoon of freshly squeezed lemon juice to the dough.
• Chilling the dough overnight enhances the flavor and texture, giving you thicker, chewier cookies.
• You can substitute white chocolate chunks with white chocolate chips if preferred.

Storage

Store cookies in an airtight container at room temperature for up to 5 days. To keep them soft, add a slice of fresh bread to the container. Reheat briefly in the microwave or oven before serving to warm the white chocolate chunks.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I freeze the cookie dough?

Yes, you can freeze the shaped cookie dough balls in an airtight container for up to 3 months. Thaw in the refrigerator overnight before baking as directed.

What if I don’t have an electric mixer?

You can mix the ingredients by hand using a sturdy spoon or wooden spatula. Cream the butter and sugars well before proceeding with the rest of the steps.

Lemon and White Chocolate Cookies Recipe

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★★★★★

4.7 from 89 reviews

Delightfully zesty Lemon and White Chocolate Cookies featuring a soft, creamy texture with bursts of tart lemon zest and rich white chocolate chunks. Perfectly balanced sweetness and a crisp edge make these cookies an irresistible treat for any occasion.

• Author: Luna
• Prep Time: 20 minutes
• Cook Time: 14 minutes
• Total Time: 50 minutes (including chilling time, longer if refrigerated overnight)
• Yield: Approximately 8 large cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cookie Dough

• 225g unsalted butter, at room temperature
• 100g caster sugar
• 200g light brown sugar
• 1 tsp vanilla extract
• Zest of 2 large lemons
• 2 medium, free range eggs
• 400g plain flour
• 1 tsp baking powder
• 350g white chocolate chunks
• 50g white chocolate chunks for topping

Instructions

1. Mix butter, sugars, and lemon zest: In the bowl of an electric mixer fitted with the paddle attachment, cream the unsalted butter, lemon zest, caster sugar, and light brown sugar together until light and creamy, about 5 minutes, scraping down the sides periodically.
2. Add vanilla and eggs: With the mixer on low speed, add the vanilla extract and eggs one at a time, ensuring the first egg is fully incorporated before adding the second.
3. Combine dry ingredients and chocolate: Add the plain flour and baking powder to the mixture and blend on low until just combined. Then fold in 350g of the white chocolate chunks gently until evenly distributed.
4. Shape and chill dough: Line a large baking tray with parchment paper. Scoop 100g portions of dough and shape into balls, placing them on the tray. Cover with cling film and refrigerate for at least 30 minutes, preferably overnight, to firm up the dough.
5. Preheat oven and prepare tray: Preheat the oven to 170°C (338°F). Line another baking tray with parchment paper.
6. Bake cookies: Place the chilled cookie dough balls on the prepared tray, spacing them about 2 inches apart. Bake for 12-14 minutes until golden and slightly crisp around the edges.
7. Add topping and cool: While the cookies are still warm, gently press the remaining 50g of white chocolate chunks into the tops of the cookies. Let them cool on the baking tray for 5 minutes before transferring to a wire rack to cool completely.

Notes

• For best flavor, refrigerate the dough overnight before baking.
• Use high-quality white chocolate chunks for a richer taste and better texture.
• Ensure cookie dough balls are evenly sized for consistent baking.
• The cookies can be stored in an airtight container at room temperature for up to 5 days.
• Spacing the dough balls 2 inches apart allows for spreading without sticking.

Keywords: lemon cookies, white chocolate cookies, lemon zest cookies, soft cookies, easy dessert recipe