Soft lemon white chocolate cookies are delicious and so easy to make! These sweet treats are perfect for lemon-white chocolate lovers!
Lemon desserts are my all time favorites. Lemon bars, lemon curd and lemon cookies are just to name a few. If you are looking for lemon desserts you are in the right place.
I also love lemon and white chocolate together. Have you tried my lemon coconut bars where I use white chocolate ganache? They are very yummy bars. If you are a lemon-white chocolate lover, you should definitely try those bars (if you haven’t already).
Today, again I use lemon and white chocolate together to make lemon white chocolate cookies. They are soft in the middle and chewy at the edges. Baking time is essential, you shouldn’t over bake so you can eat them soft.
The Ingredients For White Chocolate Lemon Cookies
- Lemon zest and fresh lemon juice– for the lemon flavor
- Cornstarch– for softness and chewiness.
- White Chocolate Couverture-if you like you can use white chocolate chips or a mixture of both
- Baking Soda-reacts with lemon
- Granulated Sugar-you can use some brown sugar if you like
- Butter-room temperature as I use the creaming method( beating the butter and sugar)
- All-purpose flour-as usual gives structure to cookies
How Long Do Lemon White Chocolate Cookies Last?
You can keep in an airtight container up to a week at room temperature or up to 3 months in the freezer.
You can keep well-wrapped cookie dough/balls in the fridge up to 3-5 days and in the freezer up to 3 months.
How to Make Lemon White Chocolate Cookies
First I combine the flour, baking soda and cornstarch in a medium bowl and set aside.
Then I mix the sugar and lemon zest in a mixing bowl to bring the lemon flavor out.
Next, I add the cubed butter and cream the mixture with a paddle attachment as I am using a stand mixer. I scrape down the sides and bottom of the bowl as needed so they can mix thoroughly. Later I add the egg, mix well, and scrape down the sides and the bottom again.
I add the lemon juice and mix. When I mix in the lemon juice, the mixture curdles. That’s ok, the flour brings it back together after I mix with the flour. I add the flour in 2-3 batches.
Finally, I add the white chocolate and mix at low speed for 3-4 seconds until combined. Then I use my spatula to mix to make sure they combined well.
The dough will be sticky. I cover the bowl with a plastic film and keep in the freezer for 30 minutes. When firm enough, I shape the dough into 40 gram (2 tablespoons) balls. I add some more white chocolate and bake for 8-9 minutes.
I remove the cookies from the oven when the edges are lightly brown and the top of the cookies slightly set.
The cookies will be hard to handle but they will set as they cool on the baking sheet. Just like my cocoa powder cookies, soft cinnamon cookies, they will be puffy when they are out of the oven. I press down them gently with the back of a spoon. If I want to add more white chocolate I do this while the cookies are still hot.
I let them cool on the baking sheet for at least 20 minutes before eating.
Enjoy!
Lemon White Chocolate Cookies
Ingredients
- 330 g (2 cups and 5 tablespoons) all-purpose flour (dip and sweep)*
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- ¼ teaspoon salt (optional)
- 200 g (1 cup) granulated sugar
- 1 large egg
- 150 g (⅔ cup) unsalted butter, at room temperature, cut into cubes
- 60 g (¼ cup) fresh lemon juice
- 18-24 g (3-4 tablespoons) lemon zest**
- 130 g (4,5 oz) white chocolate, roughly chopped
- extra white chocolate for topping (optional)
Instructions
- Combine flour, baking soda, cornstarch and salt(if using) in a medium bowl and set aside.
- Place the lemon zest into a mixing bowl and add the sugar. Rub them with your fingertips or mix them with a fork to bring the lemon flavor out.
- Add the butter and beat on medium speed until the mixture is creamy with a hand-held mixer or with paddle attachment if using a stand-mixer. Add in the egg and mix well. During these steps, stop the machine and scrape down the sides and bottom of the bowl with a rubber spatula when needed to be sure they are all mixed.
- Add the lemon juice. Add the flour in 3 batches and mix well. After adding the lemon juice, the mixture may curdle which is ok. The flour will bring it back together. Stop the machine and scrape down the sides and bottom of the bowl as needed during the steps.
- Stir in the white chocolate chunks on low speed for 3-4 seconds.
- Cover the dough with a plastic film and keep in the freezer for 30 minutes. If you like, you can keep the dough overnight in the fridge for a stronger flavor.
- Preheat the oven to 325°F(165C°). Line baking sheet with parchment paper or silicone baking mat. Set aside.
- Remove the dough from the freezer and roll the dough into 40 gram (2 tablespoons) balls and place them on the baking sheet. You can add some extra chocolate chunks. Leave enough space between the balls about 2 inches (5cm).
- Bake for almost 8-11 minutes until they are lightly brown at the edges and slightly set in the center. The cookies will be hard to handle. Remove the baking sheet from the oven. The cookies will be puffy. Gently press down on the cookies with your fingers or with the back of a spoon. If you want to add more chocolate on top, you should do this while the cookies are still hot. Let them cool on the baking sheet for 20 minutes, they will completely set as they cool.
Notes
Nutrition
Update Notes: I published this post first on March 31, 2017. Today I update the pictures. I increase the amount of lemon zest in the recipe.
sharon
very good so glad you mentioned they might curdle….I thought oh my…
Meymi
Hi Sharon, I guessed the “oh my” part, that’s why I mentioned. 🙂 I am so glad you liked them. Thank you for your comment!
Rachel
These are DELICIOUS! I really like that there is no extract or pudding in this recipe like many others. I did however had to cook 350 for about 13ish min. 325/8-9 was just not enough. I also always half my butter with shortening and my batter did not curdle at all after adding the lemon juice. Definitely keeping this recipe as a go-to! Thanks so Much for posting it!
Meymi
Hi Rachel, I am so glad you enjoyed these lemon cookies. Thank you so much for your feedback!
Caroline
These cookies are good and easy to make, but they are quite cakey. Not a chewy cookie, more of a lofthouse-like cakey cookie. Takes more than 3 lemons for the amount of zest it calls for.
Meymi
Hi Caroline, These cookies are chewy at the edges, soft in the middle. I am not sure why your cookies ended up cakey. Maybe you used more flour than the recipe states? I bake these cookies until they are slightly set in the center. I use lots of lemons for the zest to give the lemon flavor as I don’t use lemon extract. I hope this helps!
Jennifer
OMG these were amazing!! I followed the recipe exactly but used slightly less sugar and added nuts on top to a few of them. They came out perfect the first time and that never happens. I will be making these again and again. Thank you for the great recipe!
Meymi
Hi Jennifer, I am so happy that you loved these cookies so much. Thank you for your feedback and comment!
Lauren
These cookies are so pretty and taste divine. I agree with another poster though that they’re quite cakey (I weighed all ingredients) and I had to jack the heat up to 350 for the 13 minutes. I let the dough sit in the fridge 24 hours. And no clue how many lemons I zested- but I love the flavor. And the natural yellow tint to the color. Lovely recipe.
Denise
I’m not seeing when you add the sugar zest mixture I added it to the butter egg mix like a traditional cookie
Thanks
Denise
Meymi
Hi Denise, I mix it with sugar to bring the lemon flavor out. It is the second step in the recipe card under instructions. Enjoy!
Susan Barker
I made these today and I’m very impressed except for they weren’t very lemony considering they’re lemon cookies. They came out delicious. They’re very soft and chewy. I also needed to need to cook them a few extra minutes. I will definitely make these again but I will be adding another tablespoon or so of lemon juice but thanks for sharing. Delicious.
Meymi
Hi Susan, I’m so glad you enjoyed these cookies! Thank you for your feedback!
Lisa
Came out perfect! Thank you!
Meymi
Hi Lisa, I’m so glad you loved these cookies! Thank you for your comment!