Lemon White Chocolate Cookies

stack of white chocolate lemon cookies on plate

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4.79 from 161 votes

These soft and chewy Lemon White Chocolate Cookies are the perfect texture with a sweet and subtle lemon flavor.

Prep Time15

Cook Time10

Total Time25

Servings: (makes 34 cookies)

Calories: 326kcal

Author: Chef Molly Pisula

Ingredients

¾ cup granulated sugar
½ cup light brown sugar packed
12 tablespoons unsalted butter
2 large eggs
1 ½ tablespoons lemon juice
1 ½ teaspoons vanilla extract
2 ¾ cups flour
2 teaspoons lemon zest
1 teaspoon baking soda
¾ teaspoon kosher salt
2 cups white chocolate chips

US Customary - Metric

Instructions

Preheat oven to 350°F.
Line a baking sheet with parchment paper.
Melt butter in a large mixing bowl in the microwave until softened.
Whisk in granulated and brown sugars.
Whisk in eggs, vanilla, and lemon juice.
In a separate bowl, whisk together flour, lemon zest, baking soda, and salt.
Stir dry ingredients into the wet mixture with a sturdy wooden spoon.
Stir in white chocolate chips.
Use a 1 ½ tablespoon cookie scoop to scoop out cookie dough, then roll into balls with your hands.
Bake for 9-12 minutes, until just starting to brown around the bottom edges.
Remove baking sheet from oven, and bang it on the counter 2 or 3 times.
Let cookies sit for 2 minutes, then remove and let cool on a rack.

Notes

Storage:
Store cookies in an airtight container at room temperature. They will last for 2-3 days. If they get a little stale, pop them in the microwave for a few seconds to warm them up. Cookies can be frozen as well.

Expert Tips:
The bang-on-the-counter trick for cookies is one of my favorites. It flattens the cookies a bit as they cool, making them a little more dense and chewy. I learned that with making chocolate chip cookies, and it works for these lemon white chocolate chip cookies too!

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