Lemon and White Chocolate Cookies
These Lemon and White Chocolate Cookies are soft, chewy, and bursting with bright citrus flavor, complemented by creamy white chocolate chips.
Equipment
- Mixing bowls
- Electric mixer
- Baking sheet
- Parchment paper or silicone baking mat
- Cookie scoop or tablespoon
- Wire rack
Ingredients
Dry Ingredients
- 2 ¼ cups all-purpose flour Gives the cookies structure.
- ½ tsp baking soda Helps with a slight lift and soft texture.
- ½ tsp salt Enhances the flavors.
Wet Ingredients
- ¾ cup unsalted butter Softened, adds richness and chewiness.
- ¾ cup granulated sugar Sweetens the cookies while letting the lemon flavor shine.
- ¼ cup light brown sugar Adds moisture and a hint of caramel-like depth.
- 1 large egg Binds the ingredients together.
- 2 tsp lemon zest Provides a fresh citrus punch.
- 2 tbsp fresh lemon juice Gives the cookies a bright, tangy flavor.
- 1 tsp vanilla extract Balances the lemon and white chocolate flavors.
Mix-Ins
- 1 cup white chocolate chips Adds creamy, sweet bites in every cookie.
Instructions
- Preheat your oven to 350°F (175°C).
- Line a baking sheet with parchment paper or a silicone baking mat.
- In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
- In a large mixing bowl, beat the butter, granulated sugar, and brown sugar until light and fluffy (about 2 minutes).
- Add the egg, lemon zest, lemon juice, and vanilla extract, then mix until smooth.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Gently fold in the white chocolate chips.
- Use a cookie scoop or tablespoon to drop dough onto the prepared baking sheet, spacing them 2 inches apart.
- Bake for 9–11 minutes, or until the edges are set but the centers are slightly soft.
- Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
- Enjoy warm or at room temperature!
Notes
For extra lemon flavor, drizzle with a simple lemon glaze made from powdered sugar and lemon juice.