Soft and Chewy White Chocolate and Lemon Cookies

These soft and chewy white chocolate and lemon cookies are perfect for those wanting to try a new dessert recipe this summer. The sweetness of the white chocolate is perfectly balanced with the freshness of the lemons creating a great combination of flavour. Not only that, but this easy cookie recipe is ready in minutes and requires no chilling time.

These are the best cookies for any lemon-white chocolate lovers out there. My children and I are big fans of this flavor combo. Even though we love a good milk chocolate chip cookie, we sometimes need a change. This summer is all things lemon when it comes to sweet treats.

Three white chocolate and lemon cookies laid on parchment paper and a wire rack.

What makes these cookies special?

These white chocolate lemon cookies have an amazing flavor and texture. They are not too sweet, have a beautiful freshness and citrussy taste to them, and are so soft and chewy that they melt in your mouth.

What makes these cookies soft and chewy?

The fresh lemon juice will react with the baking soda and baking powder making it extra chewy. Plus, the brown sugar helps create an extra moist cookie dough, making it softer and chewier. If, for example, you only use white granulated sugar, your cookies will be crispy instead of chewy.

Tips for making perfect cookies every time:

  • Make sure you mix the sugars well into the butter. This is a very important step for perfect texture and shape.
  • Use leavening agents like baking powder and baking soda to help with the texture of the cookies. These will react with the lemon juice in the recipe to create a great chewy texture.
  • Don’t overbake the cookies. They should be ready in less than 10 minutes (in a preheated oven). Take them out when they slightly turning golden brown.
  • Ensure you leave the baked cookies to cool down completely on a wire rack, before scooping them out onto a plate. If you don’t allow them to cool down completely, they might break as they haven’t had time to set and harden a bit.
White chocolate and lemon cookie on a wire cooling rack, next to a bowl of ice cream and a wedge of lemon.

Details instructions on how to make soft and chewy white chocolate and lemon cookies:

Preheat the oven to 370 °F (185 degrees °C). Line a baking tray with parchment paper or a cookie sheet and set aside.

In a medium bowl, combine dry ingredients (flour, baking powder, and baking soda) and stir. Make sure you mix well at this stage to avoid any small lumps in your flour mixture.

A large bowl with flour, baking soda, and baking powder.

Mix the brown sugar, white granulated sugar, and butter in a large separate bowl. Use a wooden spoon or a stand mixer to cream the ingredients well. Make sure the butter and sugars are well incorporated before adding the next ingredients.

A bowl filled with butter, brown sugar, and white sugar.

Add the eggs, vanilla extract, lemon juice, and lemon zest. Mix well until you reach a fluffy consistency.

A bowl with a wet batter for a cookie recipe.

Start incorporating the flour mixture into the batter.

Two bowls next to each other. One with dry ingredients and the other with wet ingredients. Showing the process of incorporating the flour mixture into the batter.

Add the white chocolate chunks (or chips) to the batter. Mix well to spread the chocolate bits evenly in the batter.

A large bowl filled with cookie dough and topped with white chocolate chunks.

Use a cookie scoop or a spoon to form cookie dough balls. 2 tbs of dough per ball should suffice for a medium size cookie.

Cookie dough balls laid on parchment paper and a baking tray.

Place the cookie balls on the cookie sheet, leaving enough room to spread.

Bake time in the preheated oven is around 10 minutes. Keep a close eye on them so as to not overcook them. Take them out as soon as you see slight browning. If you overcook them, you won’t have a chewy cookie, but more of a crispy one.

Once baked, take them out from the oven and let them cook off a bit on a wire rack.

White chocolate and lemon cookies laid on a wire cooling rack with parchment paper

Once they are cool, remove them from the rack and serve them on a plate. If you want to add them to an airtight container instead, make sure they are completely cooled off to avoid getting them mushy. 

Serve them on their own or with a side of some homemade ice cream (extra yummy).

A white chocolate and lemon cookie with a bowl of ice cream in the background.

How to store the cookies:

The best way to store leftover cookies is in an airtight container at room temperature for up to a week. You can also freeze them, but make sure you wrap them up individually (parchment paper or a freezer bag) so they don’t stick. Freeze for up to three months. Thaw out in the refrigerator.

Pro tips:

  • Use the leftover frozen cookies to add texture and flavor to your ice cream. All you need to do is break them into small chunks after freezing and mixing them in your ice cream. They stay soft and chewy even after freezing, so they won’t alter your ice cream’s texture in a negative way. Try my homemade vanilla ice cream recipe.
  • Use lemon extract as an additional ingredient for that extra lemon flavor.

What are the cookie’s ingredients:

  • all-purpose flour
  • brown sugar
  • white granulated sugar
  • lemon zest
  • lemon juice
  • butter
  • eggs
  • baking powder
  • baking soda
  • sweet white chocolate chips or white chocolate chunks
  • vanilla extract
Ingredients needed for the white chocolate and lemon cookies recipe laid on a table.

Note: 

You can also use this recipe to make soft and chewy chocolate chip cookies. Just omit the lemon juice and zest and replace the white chocolate with milk or dark chocolate. Don’t forget to add a pinch of salt to complement the milk chocolate flavors.

HAPPY BAKING!

More delicious lemon desserts to try:

Poppy Seed And Lemon Cheesecake

Blackberry And Lemon Ice Cream

Strawberry And Mascarpone Tartlets With Lemon Curd

Three white chocolate and lemon cookies laid on parchment paper and a wire rack.

Soft and Chewy White Chocolate and Lemon Cookies

AndreeaB
These white chocolate and lemon cookies are soft in the middle and chewy on the outside. The flavour combination of sweet and fresh makes the perfect summer dessert.
5 from 5 votes
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Dessert
Cuisine American
Servings 32 servings
Calories 175 kcal

Ingredients
  

  • 3 cups all-purpose flour
  • 1 cup butter
  • 2 large eggs
  • 1 cup white granulated sugar
  • 1 cup light brown sugar (don't use a dark brown sugar as the flavour would overpower the recipe)
  • 2 tsp vanilla extract
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1 lemon zest (from a whole large lemon or 2 small ones)
  • 2 tbsp lemon juice
  • 2 cups white chocolate chips (or chunks)

Instructions
 

  • Preheat the oven to 370 degrees f (185 degrees c). Line a baking tray with parchment paper or a cookie sheet and set aside.
  • In a medium bowl, combine dry ingredients (flour, baking powder, and baking soda) and stir. Make sure you mix well at this stage to avoid any small lumps in your flour mixture.
  • Mix the brown sugar, white granulated sugar, and butter in a large separate bowl. Use a wooden spoon or a stand mixer to cream the ingredients well. Make sure the butter and sugars are well incorporated before adding the next ingredients.
  • Add the eggs, vanilla extract, lemon juice, and lemon zest. Mix well until you reach a fluffy consistency.
  • Start incorporating the flour mixture into the batter.
  • Add the white chocolate chunks (or chips) to the batter. Mix well to spread the chocolate bits evenly in the batter.
  • Use a cookie scoop or a spoon to form cookie dough balls. 2 tbs of dough per ball should suffice for a medium size cookie.
    (You can freeze the cookie dough batter for later use, if you wish. When you are ready to bake, take it out of the freezer and thaw the dough in the fridge. Let it sit at room temperature before baking, to make sure the dough is not too cold)
  • Place the cookie balls on the cookie sheet, leaving enough room to spread.
  • Bake time in the preheated oven is around 10 minutes. Keep a close eye on them so as to not overcook them. Take them out as soon as you see slight browning. If you overcook them, you won't have a chewy cookie, but more of a crispy one.
  • Once baked, take them out from the oven and let them cook off a bit on a wire rack.
  • Once they are cool, remove them from the rack and serve them on a plate. If you want to add them to an airtight container instead, make sure they are completely cooled off to avoid getting them mushy. 
  • Serve them on their own or with a side of some homemade ice cream (extra yummy).
  • Store the leftover cookies in an airtight container for up to a week. Freeze them for up to 3 months (make sure to wrap each cookie individually to avoid sticking)

Notes

Don’t overbake the cookies. Depending on your oven, you only need 8-10 minutes to bake. Take them out as soon as you see the edges turn golden brown. This way, the cookies will stay soft and chewy.

Nutrition

Serving: 47gCalories: 175kcal
Keyword soft and chewy cookie recipe, soft and chewy white chocolate and lemon cookies, sweet and citrussy cookie recipe, white chocolate and lemon cookies
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