Lemon White Chocolate Cookies are delicious citrus-flavored cookies that are laden with tart lemon flavor and a delicate sweetness from the white chocolate chunks.
It has a generous natural lemon flavor and tastes really good with a cup of masala chai, coffee or glass of milk.
Liquid nitrogen allows you to make instant ice creams with a smooth and creamy texture.
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These sweet cookies are easy to make and have a slightly crispy edge and soft center. Not to mention, they are a true delight for lemon & white chocolate lovers! If you are into citrus-flavored desserts, then I can assure you that you are going to admire these cookies.
They are soft, chewy, tart, and perfectly sweet. What else do we want in a perfect cookie? Made with simple ingredients, gets done in 20 minutes + chilling time.
I just love desserts made with lemon and white chocolate — they taste amazing. Have you tried this Cream Cheese White Chocolate Truffles recipe where I used the same flavor blend? They are just so YUM! If you are also a fan of lemon-white chocolate flavors, then you should definitely try those truffles and this lemon cream cheese mousse.
On this page, you will get a step-by-step picture recipe and a video instructions on how to make Lemon White Chocolate Cookies.
About Lemon White Chocolate Cookies
Studded with white chocolate chunks, these Lemon White Chocolate Cookies are equal parts chewy, soft, sweet, citrusy, and melt-in-mouth. These glorious cookies have all of the things you desire in a cookie!
White chocolate is an ultimate contrast to the tart lemon. And the combination of the lemon, the white chocolate, the butter, and the sugar combo = dessert exquisiteness.
Fresh juice and lemon zest are just perfect enough in these cookies. But to amp up the lemon flavor, I have scented these heavenly cookies with a few drops of lemon extract.
And the end result is these amazing white chocolate cookies which are filled to the brim with vibrant, juicy, and refreshing lemon flavors.
Besides the lemon and white chocolate, what I love about these cookies is that the edges of these cookies are just crispy, while the inner side is soft and chewy. Just the way a cookie should be!
Baking these cookies is fairly simple if you carefully follow the baking and chilling instructions.
Lemon White Chocolate Cookies
✔ are soft and chewy
✔ make a wonderful gift for the holiday season
✔ can also be packed in a snack box
✔ are easy to bake from scratch
✔ can also be made in other flavors
✔ has a pleasing citrus flavor
✔ requires only simple ingredients
✔ can easily be customized
Lemon White Chocolate Cookies Ingredients:
For baking lemon white chocolate cookies, you will need very basic ingredients which are easily available in any kitchen. Below are the ingredients:
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Lemon: I have used both lemon zest and freshly squeezed lemon juice for the refreshing lemon flavor.
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Egg: 1 large egg is added for binding and moisture to this cookie recipe.
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White Chocolate Couverture: I have used good quality white chocolate couverture. If you don’t want to use couverture white chocolate, then you can use white chocolate chips or baking chocolate.
You can also use a combination of chocolate chip and couverture white chocolate.
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Granulated Sugar: I used granulated white sugar here, but you can also use brown sugar or a combination of white and brown sugar.
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All-purpose flour: I have used 1 1/2 cups of all-purpose flour. It creates a base for the cookies.
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Butter: I have used unsalted butter in this recipe. However, you can also use salted butter.
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Baking soda & powder: They both will help with leavening and give the cookies a nice rise.
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Salt: I have used unsalted butter and adding a hint of salt brightens and enhances the cookie flavor. Make sure not to add additional salt, if using salted butter.
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Lemon extract: A have used a few drops of lemon extract, but this is optional.
How To Make Lemon White Chocolate Cookies
Making lemon-flavored white chocolate cookies is straightforward. This is how it is done in 8 simple steps:
Step 1: First sift the flour, baking powder, baking soda, and salt in a medium bowl and set aside.
Step 2: Cut butter into cubes and place in a bowl with sugar and cream together for 3-4 minutes or until fluffy and light.
Step 3: Add egg, lemon juice, lemon zest, lemon extract, and beat again until fully incorporated.
Step 4: Add flour half at a time and beat until combined.
Step 5: Add chopped white chocolate couverture/chips and fold gently until combined.
Step 6: Cover the bowl and chill for 30 minutes to 1 hour.
Step 7: Scoop out chilled dough and shape it into balls. Place them on a lined tray and bake for 12-13 minutes or until the top looks dry.
Step 8: Remove the cookies from the oven and stick white chocolate chunks on the top. Let them cool completely on a wire rack before storing.
For a fully step-by-step picture and detailed video recipe, follow the instructions and video recipe shared in the recipe box on this page.
Storage:
To store, place cooled cookies in an airtight container. They stay fresh for up to a week at room temperature. You can also freeze baked cookies for 2-3 months.
Variations
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Orange Juice & Zest: To make orange laced white chocolate cookies, swap the lemon juice with fresh orange juice and lemon zest with 1 tablespoon orange zest.
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Dried Fruits: In this cookie recipe, you can add candied fruits, chopped dried cranberries, or dried apricot.
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Nuts: You can add slivered almonds or chopped cashews or roasted pistachios to this recipe.
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Coconut: To make white chocolate lemon cookies recipe, you can add toasted coconut.
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Raspberry: White chocolate lemon raspberry cookies recipe can be made by adding dried raspberry to cookies mixture.
More cookies you also want to try are: Butter cookies, Eggless Coconut Cookies, Cream Cheese Cookies, 3 Ingredient almond Flour Cookies, Chocolate Covered Blueberries, Thumbprint Cookies, and Chocolate Dipped Shortbread Cranberry Cookies
Egg Substitutes for these Lemon White Chocolate Cookies
I have added 1 whole egg to this recipe. You can replace it with one of the following ingredients:
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Flaxseed Gel: To make this gel, combine 1 tablespoon ground flaxseed with 3 tablespoons water and let it swell for 10 minutes. Your gel is ready to use.
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4 tablespoons of sweetened condensed milk. If you are using sweetened condensed milk, then use only 1/2 cup of sugar in this recipe.
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4 tablespoons plain yogurt
Tips & tricks to make the best lemon white chocolate cookies:
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For an extra added lemon flavor, I have added a few drops of lemon extract. But adding lemon extract is optional here.
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Food Color: Lemon zest and extract won’t make them yellow-colored. If you want bright lemon-colored cookies, then you can add a few drops of edible yellow food color.
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Sugarcoating: For a nice crinkle cookie effect, you can roll the chilled dough balls in icing sugar before baking them.
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Sparkling sugar: For an extra fancy touch and crunch on top, you can coat these cookies with yellow-colored sparkling sugar. You can also top this cookie with sugar pearls.
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Always use high-quality white chocolate couverture for best results.
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Bake these cookies on a parchment paper-lined sheet to prevent them from sticking to the sheet. You can also bake them on a silicone baking sheet.
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Topping: I have topped baked hot cookies with white chocolate chunks. You can also top them with white chocolate shavings, or completely omit the topping.
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Use a mix of rising agents: This recipe uses a mix of leavening agents, baking soda, and baking powder. The combination of these two leavening agents gives the ideal rise to these cookies.
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Baking time: If you want perfectly soft and chewy cookies, then baking these cookies at just the right time is very crucial. You need to bake until the top is not wet anymore and the edges start to become crispy.
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Use real lemons: Avoid using store-bought lemon juice in this recipe. Using freshly squeezed lemon juice and fresh lemon zest gives these cookies a strong burst of lemon flavor.
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Use a zester: To zest lemons, use a fine grater or zester and only zest the yellow part of the lemon.
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If you are planning for gifts, these lemon white chocolate cookies can easily be doubled or tripled to make a bigger batch.
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Lemon Juice: I have added 1.5 tablespoons of fresh lemon juice in this recipe. Feel free to make it more or less lemony by simply adjusting the amount of lemon juice accordingly.
FAQs
How long can I store the cookie dough?
This lemon white chocolate cookie dough stays fresh for up to 3-5 days when stored well-wrapped in an airtight container. Alternatively, you can freeze them.
Can I freeze cookie dough?
Yes, you can freeze the cookie dough in the freezer for up to 3 months. To freeze, wrap each ball or wrap the dough in plastic wrap first, and then transfer them to a Ziploc bag or freezer-safe container and freeze.
Lemon White Chocolate Cookies (Step-by-step photo instructions)
For making Lemon White Chocolate Cookies
- Chop the white chocolate into small (or big) chunks. Keep them aside.
- Sift all-purpose flour, baking powder, baking soda, and salt in a large mixing bowl and set it aside.
- In a separate bowl, add butter, sugar, and cream together until light and fluffy.
- Now add a zest of 1 lemon and 1.5 tablespoons lemon juice, lemon extract, and egg to the bowl. Beat well until combined.
- Add the dry ingredients in two batches and beat until everything is well combined.
- Mix well with a spatula and add the chopped chocolate. Mix again and cover the bowl with cling wrap. Refrigerate for at least 30 minutes to 1 hour. You can also chill this dough overnight in the fridge for a more strong lemon flavor.
- Preheat your oven to 350°F/175°C. Line a baking sheet with parchment paper.
- Remove the dough from the refrigerator, using an ice cream scoop or spoon, scoop out about a heaping tablespoon of the cookie mixture.
- Roll it into a ball and place 3-4 inches apart on the prepared lined baking sheet. Repeat this process until all the mixture is used up.
- Place the cookies in the oven and bake them for 12-13 minutes or until just edges are crisp and the top is no longer shiny. Remove the cookies from the oven. At this point, they will look undercooked. But don't worry they will firm up after cooling.
- Stick chocolate chunks on top of each cookie while they are still hot and let them cool completely on a wire rack. Cookies will completely set as after cooling.
- Serve and enjoy your lemon cookies with some coffee.
Recipe Card
Lemon White Chocolate Cookies [Recipe]
★★★★★
(Rating: 5 from 4 reviews)
| Prep time 🕐 | Cook time 🕐 | Total time 🕐 |
|---|---|---|
| 28 mins | ||
| Category ☶ | Cuisine ♨ | Serves ☺ |
| Desserts | American | 18 cookies |
| Nutrition Info ⊛ | Serving size ⊚ | |
| 175 calories | 1 |
INGREDIENTS
For Lemon White Chocolate Cookies
- 1/2 cup chopped unsalted butter at room temperature
- 3/4 cup granulated sugar
- 1 large egg
- 1.5 tablespoons lemon juice
- lemon zest of 1 lemon
- 1 1/2 cups (215g) all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 113 grams white chocolate couverture (or chocolate chips/chunks)
- 4-5 drops of lemon extract (optional)
- Extra white chocolate chunks for topping (optional)
INSTRUCTIONS:
For making Lemon White Chocolate Cookies
- Chop the white chocolate into small (or big) chunks. Keep them aside.
- Sift all-purpose flour, baking powder, baking soda, and salt in a large mixing bowl and set it aside.
- In a separate bowl, add butter, sugar, and cream together until light and fluffy.
- Now add a zest of 1 lemon and 1.5 tablespoons lemon juice, lemon extract, and egg to the bowl. Beat well until combined.
- Add the dry ingredients in two batches and beat until everything is well combined.
- Mix well with a spatula and add the chopped chocolate. Mix again and cover the bowl with cling wrap. Refrigerate for at least 30 minutes to 1 hour. You can also chill this dough overnight in the fridge for a more strong lemon flavor.
- Preheat your oven to 350°F/175°C. Line a baking sheet with parchment paper.
- Remove the dough from the refrigerator, using an ice cream scoop or spoon, scoop out about a heaping tablespoon of the cookie mixture.
- Roll it into a ball and place 3-4 inches apart on the prepared lined baking sheet. Repeat this process until all the mixture is used up.
- Place the cookies in the oven and bake them for 12-13 minutes or until just edges are crisp and the top is no longer shiny. Remove the cookies from the oven. At this point, they will look undercooked. But don't worry they will firm up after cooling.
- Stick chocolate chunks on top of each cookie while they are still hot and let them cool completely on a wire rack. Cookies will completely set as after cooling.
- Serve and enjoy your lemon cookies with some coffee.
WATCH RECIPE VIDEO: Click the play button and video will load ...
NOTES:
- For an extra added lemon flavor, I have added a few drops of lemon extract. But adding lemon extract is optional here.
- Food Color: Lemon zest and extract won’t make them yellow-colored. If you want bright lemon-colored cookies, then you can add a few drops of edible yellow food color.
- Sugarcoating: For a nice crinkle cookie effect, you can roll the chilled dough balls in icing sugar before baking them.
- Sparkling sugar: For an extra fancy touch and crunch on top, you can coat these cookies with yellow-colored sparkling sugar. You can also top this cookie with sugar pearls.
- Always use high-quality white chocolate couverture for best results.
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Author: Anupama
Recipe Source Link: https://www.mygingergarlickitchen.com/lemon-white-chocolate-cookies/