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These Lemon and White Chocolate Cookies make use of one of my favourite flavour combinations. The zesty lemon and creamy white chocolate chunks make for a fabulous cookie. This is a wonderful cookie for those wanting to change up a classic. If you’ve ever wondered what to take to a Summer BBQ for dessert – these are a great choice! And if you’re a fan of lemony desserts, this really can’t be missed!
This is such an easy cookie recipe, and I love how fun it is to pull together. The final product is a crisp outside, soft centre cookie, packed with zesty lemon flavour and hits of white chocolate chunks. The lemon extract is optional as I know some prefer not to use it! The blend of lemon and white chocolate results in something that feels like a real treat, whilst also being fabulous for warmer weather when you want something indulgent but lighter.
As is common on my site, this is a mega versatile recipe. You could sub the lemon for a similar citrus fruit, although lemon and white chocolate is a classic combination! I prefer white chocolate chunks but chips work well too! Similarly, feel free to change how big they are to make more or fewer. If you do this, however, make sure to adjust the bake time up or down accordingly. This is a great cookie dough to make ahead and keep in the fridge or freezer (wrap air tight) until needed!
I recommend a minimum of 30 minute chill time, but of course you could make ahead and let chill overnight to bake the next day. Chilling a cookie allows the butter to firm up again, preventing it from leaking during the baking process. This gives the cookies their thickness and non-cake-like texture. The brown sugar and vanilla are crucial to deep flavours and the gorgeous texture. No need to press down before baking. Bake as balls, and squish just a little just before baking for that Instagram look.
TOP TIPS FOR THE BEST Lemon and White Chocolate Cookies
- Butter: Make sure to use melted butter. This really helps the texture.
- Sugars: The combination of light brown and granulated sugars really contributes to a chewy centre and perfect bake.
- Filling: I roughly chop a few bars of white chocolate, but chips work great too.
- Chill Time: I know everyone hates this part but it really helps make the best cookies! Go for 30 minutes minimum. If you are making ahead, overnight is great!
- Bake Time: Take the cookies out when they are just turning gold at the edges as they continue to bake even when removed from the oven due to residual heat. This means they retain a little of that fudgy/soft centre that is just perfect to bite into.
I bake these Lemon and White Chocolate Cookies on classic sheet pans (like these) and always opt for silicone baking mats (these are the ones I use) as they’re better for the planet! For more cookie recipes, check out these Hot Chocolate Churro Cookies or these Harry Potter Butterbeer Cookies. For more baking inspiration, head on over to my Instagram.
Lemon and White Chocolate Cookies
Ingredients
- 125 g Unsalted Butter Melted
- 120 g Light Brown Soft Sugar
- 100 g Granulated Sugar
- 1 Medium Free Range Egg
- 2 tsp Vanilla Extract
- 275 g Plain Flour
- 3 tsp Baking Powder
- Zest of 1 Lemon
- 200 g White Chocolate Chopped
Instructions
- In a large bowl, using an electric/stand mixer (or hand whisk, just double/triple the times) combine the butter and both sugars on medium speed for several minutes, until fully combined. Add the egg and vanilla and mix again.
- Add the flour, baking powder, white chocolate and lemon zest and fold until combined. The dough should be fairly solid at this stage (it ought to almost form a ball, albeit a very soft one!).
- Cover and chill in the fridge at least 30 minutes.
- Preheat the oven to 200C/180C Fan/Gas 6. Line 2-3 large baking trays. Roll into about 12 balls (use a tablespoon to scoop balls of dough). Place on lined baking sheets. Bake 10-12 minutes, until just golden at the edges. Let cool on a wire rack before eating!
