These lemon white chocolate cookies are zesty, soft & chewy, and a no electric mixer - no chill recipe. So easy to make! They’re made using melted butter so they’re so quick to whip up. The combination of zesty tangy lemon works perfectly with sweet and creamy milk chocolate. The perfect easy cookie for anyone who loves lemon.
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Why you will LOVE this recipe:
- No mixer, no chilling required: You'll love how quick and easy this recipe is!
- Chewy: They have the perfect soft, chewy middles and crisp edges.
- Zesty and tangy: They're packed with lemon zest and lemon juice for all the flavour without using lemon extract.
- White chocolate: They give these cookies the perfect creamy bite.
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Why you don't need to chill these cookies
These lemon white chocolate cookies don't need any chilling because they have a bit more flour than a typical cookie that helps prevent spreading. You don't have to wait to chill them before baking.
That means you can have a freshly baked cookie within 30 minutes of whipping up the cookie dough!
Make sure the melted butter is cooled to room temperature before adding it in for the best results.
Flavour variations
You can substitute the lemon with the same amount of your preferred citrus such as:
- lime
- orange
- blood orange
Other mix-ins
You can add toasted nuts, semisweet chocolate chips, or whatever other mix-ins you prefer in your cookies. Keep in mind that they need to work with the lemon flavour.
Some suggestions:
- ¼ cup unsweetened lightly toasted shredded coconut
- ½ cup lightly toasted pecans, macadamia nuts, or almonds
- replace white chocolate with semisweet chocolate chips
Make ahead
These cookies can be baked ahead of time and stored in an airtight container at room temperature for up to 4 days.
You can prep the raw cookie dough ahead of time as well. Portion the dough out into balls and place on a parchment lined plate or baking sheet and chill in refrigerator. Once chilled, transfer to an airtight container or bag (they won't stick once chilled). They can be stored for up to 48 hours in the fridge, or up to 2 months in the freezer.
Let the uncooked cookie dough balls sit at room temperature for 15 minutes before baking.
Key ingredients
Full steps and ingredients in recipe card below. But read through these for all the tips you will need for success!
Lemon: You need fresh whole lemons. Don't use squeezed lemon juice from a bottle.
Butter: Good quality real butter will give the best results. You can use dairy free butter for a dairy free version.
White chocolate: Good quality real white chocolate will give you the creamiest bite. You can omit the white chocolate if you prefer without.
All purpose flour: Weigh the flour to get the most accurate results. If you don’t have a scale, measure properly by stirring the bag and spooning gently into a measuring cup. Scrape the excess off the top with the flat edge off a knife without packing it into the cup.
Step by step
Step 1 - Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper.
Step 2 - Combine sugar and lemon zest in a large bowl. Rub the sugar and zest with your fingers until the sugar becomes fragrant and moist.
Step 3 - Pour melted and cooled butter into the sugar mixture. Whisk by hand to combine.
Step 4 - Add salt and egg, whisk until thickened. Add lemon juice and whisk again.
Step 5 - Sift flour into the same bowl (use a scale for weighing the flour for best results).
Step 6 - Fold with a large spoon or spatula until a dough forms. Halfway through, add the chopped white chocolate (reserve some for topping) and fold.
Step 7 - Scoop and shape into large balls and arrange a few at a time on the parchment lined baking sheet. Top with extra white chocolate. Bake for 10-12 minutes. The lemon white chocolate cookies are ready when the bottoms are slightly browned.
Step 8 - Remove the cookies from the oven and let them cool on the baking tray for one minute. Transfer the cookies to a cooling rack using a spatula to cool completely. Continue baking the rest of the cookies.
Step 9 - While the cookies bake and cool, rub the sugar and lemon zest in a small bowl together until fragrant. Sprinkle on top of the warm cookies for some crunch.
FAQ
Yes, portion the dough out into balls and place on a parchment lined plate or baking sheet and chill in refrigerator. Once chilled, transfer to an airtight container or bag (they won't stick once chilled). They can be stored for up to 48 hours in the fridge, or up to 2 months in the freezer.
Let the cookie dough balls sit at room temperature for 15 minutes before baking.
You can but the flavour just won't be as good.
I haven't tested it but it should work with 1:1 gluten free flour.
Yes, use dairy free white chocolate and brick style dairy free butter (don't use a dairy free spread it's too oily).
You can substitute the white chocolate for semisweet chocolate chips for a lemon-dark chocolate flavour. Or use good quality dark chocolate bars.
You definitely can but I'm not sure how they'd hold up. I recommend making these lemon curd cookies instead!
Check out these other recipes:
Happy baking!
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📖 Recipe
Lemon White Chocolate Cookies
Equipment
- Baking sheet
Ingredients
- 1 cup granulated sugar
- 2 lemons zested
- 1 cup butter melted and cooled
- ¼ teaspoon sea salt
- 1 large egg
- 2 tablespoons lemon juice freshly squeezed
- 3 cups all purpose flour 360g
- 1 cup white chocolate chopped
Topping (optional)
- 2 tablespoons granulated sugar
- 1 lemon zested
Instructions
- Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper.
- Combine sugar and lemon zest in a large bowl. Rub the sugar and zest with your fingers until the sugar becomes fragrant and more moist.1 cup granulated sugar, 2 lemons
- Pour melted and cooled butter into the sugar mixture. Whisk by hand to combine.1 cup butter
- Add salt and egg, whisk until thickened. Add lemon juice and whisk again.¼ teaspoon sea salt, 1 large egg, 2 tablespoons lemon juice
- Sift flour into the same bowl (use a scale for weighing the flour for best results).3 cups all purpose flour
- Fold with a large spoon or spatula until a dough forms. Halfway through, add the chopped white chocolate (reserve ¼ cup for topping) and fold.1 cup white chocolate
- Scoop and shape into large balls and arrange a few at a time on the parchment lined baking sheet. Top with extra white chocolate. Bake for 10-12 minutes. The cookies are ready when the bottoms are slightly browned.
- Remove the cookies from the oven and let them cool on the baking tray for one minute. Transfer the cookies to a cooling rack using a spatula to cool completely. Continue baking the rest of the cookies.
Topping
- While the cookies bake and cool, rub the sugar and lemon zest in a small bowl together until fragrant. Sprinkle on top of the warm cookies for some crunch.2 tablespoons granulated sugar, 1 lemon
Did you make this recipe? Let me know!