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4 from 1 vote

Lemon White Chocolate Cookies

These soft lemon white chocolate cookies are delicious and so easy to make!
Prep Time15 mins
Cook Time8 mins
Total Time23 mins
Course: Cookies
Servings: 22 cookies
Calories: 175kcal
Author: Meymi


  • 330 g (2 cups and 5 tablespoons) all-purpose flour (dip and sweep)*
  • 2 teaspoons cornstarch
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt (optional)
  • 200 g (1 cup) granulated sugar
  • 1 large egg
  • 150 g (2/3 cup) unsalted butter, at room temperature, cut into cubes
  • 60 g (1/4 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)


  • 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 8 to 9 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.


*You can click here for dip and sweep method if you use cup measurements.
**For extra lemon flavor you can use 4 tablespoons of lemon zest.


Calories: 175kcal