Can I use bottled lemon juice instead of fresh?

For the best flavor and that unmistakable brightness, fresh lemon juice is highly recommended. Bottled juice can taste flat or metallic, which just doesn’t do these cookies justice. But if it’s your only option, go for a good quality all-natural juice and add a bit more zest for extra zing.

What if I don’t have white chocolate chips?

No problem at all! Chopped white chocolate bars work beautifully, or even dark or milk chocolate chips for a different but still delicious twist.

Can I make the dough in advance?

Absolutely! Prepare the dough, scoop into balls, and store in the refrigerator for up to 48 hours. When ready to bake, let the dough sit at room temperature while the oven preheats, then bake as usual.

How do I know when the cookies are done?

The edges should be lightly golden, but the centers will still look soft—they’ll firm up as they cool. Overbaking makes them dry, so aim for that just-set center for soft, chewy results.

Lemon White Chocolate Cookies Recipe

Description

These Lemon White Chocolate Cookies are zesty, chewy cookies packed with fresh lemon flavor and sweet white chocolate chips. Made with basic pantry ingredients and taking less than 30 minutes from start to finish, these cookies are perfect for citrus lovers and make a refreshing treat for any time of year.

Ingredients

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Wet Ingredients

- 1/2 cup light brown sugar, lightly packed (90g) (or sugar substitute)
- 1/2 cup sugar (100g) (or sugar substitute)
- 1/2 cup butter, melted and cooled (or coconut oil)
- Zest of one lemon
- 1 large lemon, juiced
- 1 tsp vanilla extract

Dry Ingredients

- 1 3/4 cups all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp salt

Add-ins

1/2 cup white chocolate chips (Lily’s or any brand, 80g)

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Instructions

Prepare Baking Sheet and Preheat Oven: Preheat the oven to 400°F (204°C) and line a baking sheet with parchment paper to prevent the cookies from sticking and ensure easy cleanup.
Mix Wet Ingredients: In a large mixing bowl, combine the brown sugar, sugar, melted (and cooled) butter, lemon juice, lemon zest, and vanilla extract. Stir vigorously until the mixture is smooth and well combined.
Combine Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt. This helps to evenly distribute the baking soda and salt throughout the flour.
Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Do not overmix to avoid tough cookies.
Fold in White Chocolate Chips: Gently fold the white chocolate chips into the cookie dough until evenly distributed.
Scoop and Shape Dough: Drop spoonfuls of dough, about 1.5 tablespoons each, onto the prepared baking sheet, spacing them a couple of inches apart. You should get approximately 16-18 cookies.
Bake: Bake the cookies in the preheated oven for 9-10 minutes, or until the edges are lightly golden. The centers may look slightly underbaked but will set as they cool.
Cool: Allow the cookies to cool on the baking sheet for a few minutes to set before transferring them to a wire rack to cool completely.

Notes

Nutrition facts provided are estimates and may vary with brand and substitutions.
To ensure perfectly round cookies, swirl a mason jar lid around the fresh-from-the-oven cookies for a few seconds.
For thinner, chewier cookies, use 1 1/2 cups flour instead of 1 3/4 cups.
If using gluten-free 1:1 flour, use 1 1/2 cups for best results.

Nutrition

Serving Size: 1 cookie
Calories: 145
Sugar: 10g
Sodium: 60mg
Fat: 6g
Saturated Fat: 3.5g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 21g
Fiber: 0.5g
Protein: 1.5g
Cholesterol: 15mg