If you’re a lemon lover looking for a refreshing twist on classic cookies, then these Quick & Easy Lemon White Chocolate Chip Cookies are perfect for you.

With a bright, fresh lemon flavor and sweet white chocolate chunks, they come together easily and bake up soft in the center with chewy edges and a perfect golden brown color.

Whether you’re baking for a special occasion or just because, these cookies are the perfect balance of tart lemon flavor and creamy sweetness. Keep reading for the full recipe and tips to make your batch a success!

Ingredients

This recipe calls for simple ingredients, found in any grocery store. Here’s a quick breakdown of what you’ll need and why they make these cookies so irresistible:

All-purpose flour: Provides structure and tenderness to the cookies.
Cornstarch: Helps create soft, chewy cookies by preventing them from spreading too much while baking.
Baking soda: Adds lift to your cookies, making them rise just the right amount as they bake.
Salt: Balances the sweetness and enhances the overall flavor, particularly the lemon.
Brown sugar: Adds moisture and depth of flavor, giving the cookies a chewy texture.
Granulated sugar: Works with brown sugar to create a light, tender crumb.
Lemon zest: Brings out that fresh lemon flavor, giving the cookies a lovely citrusy scent and taste.
Unsalted butter: The key to achieving that melt-in-your-mouth texture. Make sure it’s room-temperature butter for easy mixing.
Egg and egg yolk: These add richness and moisture, making the cookies soft and chewy.
Fresh lemon juice: Adds that tart lemon flavor, giving the cookies a wonderful brightness.
Vanilla extract: A classic flavor that complements the lemon and white chocolate.
White chocolate chips: The sweet chunks of white chocolate pair perfectly with the tart lemon, creating a lovely contrast in every bite.

Take a look at the recipe card at the bottom of this post for the full recipe.

Add-ons & Substitutions

Looking to customize your cookies? Here are some easy ways to make this recipe your own:

Nuts: Try folding in some chopped macadamia nuts or pistachios for a nutty crunch
Dried Cranberries: or even dried cranberries for a little extra texture and flavor.
White Chocolate Chunks: You can get a quality white chocolate bar to chop into chunks for a variety of shapes & slivers of white chocolate throughout the dough

Quick & Easy Lemon White Chocolate Chip Cookies

How to Make White Chocolate Lemon Cookies

To get started, line your cookie sheet with parchment paper and set it aside. In a medium-sized bowl, whisk together the dry ingredients (flour, cornstarch, baking soda, and salt) and set them aside.

In a large bowl, combine the brown sugar, granulated sugar, and lemon zest. Use your fingertips to gently massage the zest into the sugar for about 30 seconds, releasing its oils for a stronger lemon fragrance.

Then, add the room-temperature butter and cream it with the sugars at medium-high speed using the paddle attachment on your stand mixer for about 3 minutes. The mixture should be light and fluffy by the end.

Next, whisk in the egg, egg yolk, fresh lemon juice, and vanilla extract, ensuring everything is well combined. Scrape the sides of the bowl as needed.

Gradually add the flour mixture to the wet ingredients, mixing until just combined—for best results, be careful not to over-mix, as this could lead to dense cookies.

eggs and vanilla added to the cookie dough

Fold in the white chocolate chips using a rubber spatula. Once your dough is ready, scoop it into 3-tablespoon-sized balls using a 3-tablespoon cookie scoop, placing the dough balls on the prepared baking sheet lined with parchment paper.

Cover the dough balls with plastic wrap and refrigerate for 1 hour, or up to 24 hours, to allow the flavors to meld and the dough to firm up.

When you’re ready to bake, preheat your oven to 350°F (175°C). Arrange the chilled dough balls on the baking sheet, making sure they’re spaced about 4 inches apart.

Bake for 10-15 minutes or until the edges are golden brown and crispy. While the first batch is baking, keep the remaining dough balls in the fridge to stay chilled.

For perfectly round cookies, as soon as they come out of the oven, use a circular cookie cutter (slightly larger than your cookies) to gently swirl the cookies around inside it. This will give them a smooth, round shape.

Allow the cookies to cool completely on the baking sheet before transferring them to a wire rack.

Expert Tips

To make these cookies the best they can be, here are a few expert tips:

Make sure your butter, eggs, and other wet ingredients are at room temperature. This helps them combine smoothly, ensuring your cookies have a uniform texture.
For perfectly round cookies, as soon as they come out of the oven, use a circular cookie cutter (slightly larger than your cookies) to gently swirl the cookies around inside it. This will give them a smooth, round shape. Allow the cookies to cool completely on the baking sheet before transferring them to a wire rack.
When adding the dry ingredients to the wet, mix just until combined. Over-mixing can lead to tough cookies.
Chilling the dough helps control how much the cookies spread during baking, resulting in thick, chewy cookies.
Keep an eye on your cookies as they bake. The edges should be golden brown, but the centers may look slightly soft—this is the perfect time to pull them out of the oven.
Let your cookies cool completely before storing them in an airtight container to keep them fresh for days.

Frequently Asked Questions

How do I store these cookies?

Store your lemon white chocolate chip cookies in an airtight container at room temperature. They should stay fresh for about 3-4 days.

Can I make the dough ahead of time?

Yes! You can prepare the cookie dough balls in advance and refrigerate them for up to 24 hours before baking. This enhances the flavor!

Can I freeze the dough?

Absolutely! You can freeze the dough balls for up to 3 months. Just scoop them onto a baking sheet, freeze until solid, and then transfer them to an airtight container or freezer bag. When you’re ready to bake, just pop them directly onto a prepared baking sheet and bake as usual (add a few extra minutes to the bake time).

Can I use lemon extract instead of the fresh lemon juice & lemon zest?

Fresh is always best, but if you are not zesting a fresh lemon, lemon extract will help increase the lemon-y flavor, but it is still recommended to use lemon juice (fresh or shelf-stable)

If you love fruit-filled treats, be sure to check out these recipes for more cheery dessert inspiration, or click this link to find more cookie recipes to try!