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Welcome spring and summer with these Lemon White Chocolate Chip Cookies! These crispy, chewy, and gooey cookies are made with fresh lemon zest and topped with a two ingredient lemon glaze! You are going to making these cookies all season long!
The combination of tart lemon and sweet white chocolate is perfect! These cookies have just the right amount of zesty lemon flavor! Also, the addition of almond extract gives these cookies a slight nutty flavor! SO good!
The ratio of light brown sugar and granulated sugar in this recipe gives the cookies the perfect texture! The brown sugar creates a chewy and gooey cookie, while the granulated sugar gives these cookies their crispy edges! Make sure to not overbake these cookies! They may seem underdone in the center once removed from the oven, but that is exactly what you want! They will continue to bake and set once removed from the oven leaving you with the perfect cookie!Â
Ingredients for Lemon White Chocolate Chip Cookies
All you need are a handful of simple pantry ingredients to make these Lemon White Chocolate Chip Cookies!Â
- Unsalted Butter: Use unsalted butter that has been softened to room temperature.
- Granulated Sugar: Use regular granulated sugar to give the cookies their crispy edges.
- Light Brown Sugar: Make sure to pack the brown sugar into the measuring cup when measuring. The brown sugar gives these cookies their chewy and gooey center.
- Lemon Zest: Use 1 tablespoon fresh lemon zest.
- Eggs: The recipe calls for 1 large egg plus 1 egg yolk that have been brought to room temperature.
- Vanilla Extract: Do not use imitation vanilla for this recipe. Use pure vanilla extract for the best flavor.
- Almond Extract: The addition of just 1/4 teaspoon almond extract gives these cookies the best flavor!
- All-Purpose Flour: Make sure to measure the all-purpose flour using the spoon-and-level method to ensure that the proper amount of flour is used. Adding too much flour will lead to dry and crumbly cookies.
- Baking Soda: Leavening agent used to help the cookies spread.
- Cornstarch: The addition of 2 teaspoons cornstarch makes these cookies extra chewy.
- Salt: Balances the sweetness of the cookie.
- White Chocolate Chips: Use 1 cup white chocolate chips in the cookies. I also like roll the cookies in additional white chocolate chips prior to baking.
- Powdered Sugar:Â Use 1 cup powdered sugar. Sift if needed to remove any lumps.
- Lemon Juice:Â Use 2 tablespoons fresh lemon juice.
Chilling the Cookie Dough
This recipe only requires 30 minutes of chilling time! Allowing the cookie dough to chill for half hour allows the butter to solidify ensuring that the cookies do not spread too much in the oven! Also, chilling the cookie dough deepens the flavor of the cookies! Trust me, its worth the wait! If needed, you can chill the cookie dough overnight or up to 48 hours. This makes this recipe the perfect make ahead dessert for spring and summer parties!
Making Lemon White Chocolate Chip Cookies
- Cream together butter, granulated sugar, light brown sugar, and lemon zest for 3 minutes until light and fluffy. Add in egg and egg yolk, beating well after each addition. Beat in vanilla extract and almond extract.
- In a separate bowl, whisk together all-purpose flour, baking soda, cornstarch, and salt. Add to wet ingredients and beat until just combined. Mix in white chocolate chips.
- Cover and chill in the refrigerator for at least 30 minutes.
- Preheat oven to 350 degrees F. Line baking sheet with parchment paper. Using a large cookie scoop, scoop dough and roll into a ball. Roll in extra white chocolate chips and place on baking sheet. I bake 6 cookies on a cookies sheet at a time.
- Bake for 12 minutes. Cool for 3 minutes on baking sheet before transferring to a wire rack to cool completely.
- To make the lemon glaze, whisk together powdered sugar and lemon juice until smooth.
- Drizzle lemon glaze over completely cooled cookies. Feel free to sprinkle lemon zest over each cookie for a pop of color!
- Store in an airtight container for up to 5 days at room temperature or place in freezer for up to 2 months.
Tools and Equipment for the Best Cookies
Other Recipes to Try:
Lemon White Chocolate Chip Cookies
Course: DessertDifficulty: Easy12
large cookies20
minutes12
minutesIngredients
1 cup unsalted butter, room temperature
3/4 cup granulated sugar
2/3 cup light brown sugar, packed
1 tbsp lemon zest
1 large egg + egg yolk, room temperature
1 1/2 tsp vanilla extract
1/4 tsp almond extract
2 1/4 cup all-purpose flour, measured using the spoon-and-level method
1 tsp baking soda
2 tsp cornstarch
1/2 tsp salt
1 cup white chocolate chips
- Lemon Glaze
1 cup powdered sugar
2 tbsp lemon juice
Directions
- Cream together butter, granulated sugar, light brown sugar, and lemon zest for 3 minutes until light and fluffy. Add in one whole egg and then the egg yolk, beating well after each addition. Beat in vanilla extract and almond extract.
- In a separate bowl, whisk together all-purpose flour, baking soda, cornstarch, and salt. Add to wet ingredients and beat until just combined. Mix in white chocolate chips.
- Cover and chill in the refrigerator for at least 30 minutes.
- Preheat oven to 350 degrees F. Line baking sheet with parchment paper. Using a large cookie scoop, scoop and roll dough into a ball. Roll the top in extra white chocolate chips.
- Bake for 12 minutes. Cool for 3 minutes on baking sheet before transferring to a wire rack to cool completely.
- To make the lime glaze, whisk together powdered sugar and lemon juice until smooth.
- Drizzle lemon glaze over cooled cookies.
- Store in an airtight container for up to 5 days at room temperature or place in freezer for up to 2 months.
Loved this Recipe?
Tried and loved this recipe? Leave a comment below and share on Instagram! Make sure to tag @simplyplatedbylindsey and use #simplyplatedbylindsey! I can’t wait to see and share your bake!