Lemon White Chocolate Chip Cookies


Move over chocolate chip cookies, you’ve got a new competitor! These cookies are dedicated to people like my sister, who strangely enough don’t like milk/semi sweet chocolate chips in their cookies and also for people like me, who seriously love lemon. I’d have to say are definitely one of my new favorite cookies, no doubt!

Lemon White Chocolate Chip Cookies | Cooking Classy

You get a soft, thick and chewy cookie base which is loaded with lemon flavor from both plenty of fresh lemon zest and lemon extract, and you get the perfect amount of creamy sweetness to from the white chocolate chips to balance out the tartness of the lemon. They are a cookie you aren’t going to forget. Trust me! I’m sure these are going to be made far to often at my house.

Yes, a cookie can definitely become your favorite use for fresh summer lemons. I know it is now one of my favorite uses for lemons. Forget lemonade, make cookies instead! Enjoy!

Lemon White Chocolate Chip Cookies | Cooking ClassyLemon White Chocolate Chip Cookies | Cooking Classy

Remember to subscribe to the Cooking Classy newsletter to receive new recipe notifications delivered to your inbox!

Follow Cooking Classy on Facebook | Instagram | Pinterest | Twitter for all of the latest updates, recipes and content.


Lemon White Chocolate Chip Cookies

5 from 2 votes

Chewy and soft, deliciously lemony, white chocolate studded cookies!

Servings: 24
Prep Time 20 minutes
Cook Time 24 minutes
Total Time 44 minutes


  • 1 2/3 cup all-purpose flour
  • 1/2 tsp baking soda
  • 1/4 + 1/8 tsp salt
  • 1 1/2 tsp cornstarch
  • 3/4 cup unsalted butter , softened
  • 1/2 cup granulated sugar
  • 1/3 cup packed light-brown sugar
  • 1 1/2 Tbsp lemon zest (from about 3 medium lemons)
  • 1 large egg
  • 1 tsp lemon extract
  • 1/2 tsp vanilla extract
  • 1 1/3 cups white chocolate chips


  1. Preheat oven to 350 degrees. In a mixing bowl, whisk together flour, baking soda, salt and cornstarch for 20 seconds, set aside.
  2. In the bowl of an electric stand mixer fitted with the paddle attachment, cream together butter, granulated sugar, brown sugar and lemon zest (not until pale and fluffy, just creamy). Mix in egg, then mix in lemon extract and vanilla extract (if you want the cookies a little more yellow, you can add a few drops of yellow food coloring when adding the extracts). With mixer set on low speed slowly add in dry ingredients and mix until combined, then mix in white chocolate chips.
  3. Scoop dough out 2 1/2 Tbsp at a time and shape into balls (I used a 1 1/2-inch cookie scoop and filled heaping). Place on Silpat or parchment paper lined baking sheets, spacing cookies 2-inches apart. Bake in preheated oven 10 - 12 minutes (cookies should look slightly under-baked, they will continue to cook slightly once removed from oven). Cool on baking sheet 2 minutes (if desired, you can lightly press more white chocolate chips into tops immediately after removing from oven) then transfer to a wire rack to cool. Store in an airtight container.
  4. Recipe Source: Cooking Classy
Course: Dessert
Cuisine: American
Keyword: Lemon White Chocolate Chip Cookies
Author: Jaclyn



  • Y. Denise Smith: made these over the weekend and they are perfect in every way!! September 10, 2018 at 11:06am Reply

  • Rachel: Love, love, love this recipe. I always double it though because it doesn’t yealed as many cookies as a standard chocolate chip cookie recipe. I always share what I bake so extra is always welcome. I’ve brought these to several senior ladies and EVERYONE LOVES THEM!!!! August 23, 2018 at 9:57pm Reply

    • Jaclyn: Thanks for leaving 5 stars! August 27, 2018 at 9:59am Reply

  • Oaky: Can I use lemon juice instead of extract, and how much? December 9, 2017 at 8:19am Reply

  • becky: these cookies are good. Next time I will add 3 tbs less sugar, 1 tbs more lemon flavor and 1 C coconut shreds July 18, 2017 at 1:40pm Reply

  • Tatiana Lampley: I had been craving lemon white chocolate cookies and was ready to buy some online until I found this recipe. Made them last night with my mom and they are amazing! My new favorite and will definitely keep this recipe around! Thanks for sharing! May 2, 2017 at 12:28pm Reply

    • Jaclyn: I’m so glad you liked them Tatiana! May 2, 2017 at 4:11pm Reply

  • Mariam: Could I replace the lemon extract with an equal amount of lemon juice? Look forward to trying these with lemon baking chips! Yum! February 15, 2016 at 8:43pm Reply

  • Lina: Do you think this recipe would still work if i swirl some strawberry puree into the dough? August 8, 2015 at 6:20pm Reply

    • Jaclyn: I wouldn’t recommend adding a fruit puree to this recipe because it will alter the texture, spread, etc. August 12, 2015 at 5:38pm Reply

  • Amanda: hi! i attempted your lemon crinkle cookies over the weekend and they were so delicious (although they didn’t crinkle as beautifully as yours). i would like to attempt this cookie this weekend and was wondering if there was anyway to incorporate lemon juice in this recipe since i’ll be using lemons for their zest anyway. June 9, 2015 at 2:01am Reply

    • Jaclyn: You could replace the lemon extract with 1 – 2 tsp lemon juice BUT the lemon flavor won’t be quite as strong. You wont want to add any more than that or it could alter the texture of the cookies and make them cakey. June 9, 2015 at 5:23pm Reply

Add your comment:

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Copyright 2011-2019 Cooking Classy | Privacy Policy
Design by cre8d