These soft, delicious lemon white chocolate cookies are full of bright lemon flavor and creamy white chocolate chips. They’re an easy no chill recipe and only take 30 minutes to make!
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Lemon and white chocolate cookies are super soft and delicious! They are flavored with fresh lemon flavor and packed with sweet white chocolate.
I adapted this recipe from my sour cream lemon cookies and chocolate chip cookies with sour cream. Sour cream makes these cookies super soft and delicious!
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Why We Love This Recipe
- The dough comes together in minutes. There’s no chill time required just like my chocolate orange cookies recipe.
- White chocolate chip lemon cookies are made with pantry friendly ingredients.
- The tart flavor of the lemon complements the sweetness of the white chocolate chips!
- Sour cream gives these cookies extra tangy flavor. It also makes them pillowy soft. If you love baking with sour cream, be sure to try my sour cream rhubarb coffee cake.
Ingredients
Here are some useful notes on the ingredients needed to make these white chocolate lemon cookies.
- Lemon zest: This recipe’s packed with Three tablespoons of fresh lemon zest! You’ll need about 3 lemons for the zest. If you’re looking for more lemon cookie recipes, try my recipe for lemon crinkle cookies and shortbread lemon cookies!
- Butter: Use unsalted room temperature butter.
- Sugar: Use both granulated and light brown sugar. Make sure your brown sugar is fresh.
- Sour cream: Sour cream is the secret ingredient to these cookies. It adds a tangy taste and gives the cookies their amazing soft texture. Use full fat, room temperature sour cream. I also love using sour cream as the luscious frosting in my chocolate blueberry cake!
- 1 Egg: Use a large, room temperature egg. Take the egg out of the fridge 1 hour before making these cookies.
- White chocolate chips: Use white chocolate chips or chopped white chocolate. White chocolate pairs so well with lemon. For best flavor, use good quality white chocolate. For an amazing white chocolate and strawberry recipe, try my strawberry and white chocolate blondies and white chocolate strawberry cookies!
See recipe card below for a full list of ingredients and measurements.
Substitutions And Variations
- Dark brown sugar works instead of light brown sugar.
- Use a different flavor of chocolate chips such as semi-sweet, dark, or even butterscotch chips.
- Chop a bar of white chocolate instead of white chocolate chips. White chocolate bars melt better than chocolate chips. If you love white chocolate, check out my post on how to caramelize white chocolate.
Instructions
Step 1: (Picture 1 above) In a large mixing bowl, add the sugarsand lemon zest. Use your fingertips to rub the zest into the sugar.
Step 2: (Picture 2 above) Add the butter and beat the sugars and butter with a mixer til light and fluffy.
Step 3: (Picture 3 above) Add the lemon juice and sour cream.
Step 4: (Picture 4 above) Mix in the dry ingredients followed by the white chocolate chips.
Step 5: (picture 5 above) Drop by rounded tablespoons a few inches apart on a baking sheet.
Step 6: (picture 6 above) Bake at 350°F until the edges just start to brown (9-11 minutes).
Recipe FAQs
No! You can bake these cookies right after making the dough without any chilling needed.
Yes. The cookie dough can be chilled in the fridge overnight or in the freezer for up to 1 month. Scoop the dough balls before chilling.
Store these lemon and white chocolate chip cookies in an airtight container at room temperature for 3 to 4 days. Freeze leftover cookies or unbaked cookie dough balls in a freezer storage bag for up to 2 months.
Expert Tips
- Avoid over-mixing. Mix the cookie dough til the dry ingredients are just combined. This will give you soft, delicious cookies!
- Place the baking sheet on the middle rack. Baking the cookies in the center of the oven puts the cookies at the best distance from the heat source.
- Take the cookies out of the oven when the edges have set and barely beginning to turn golden. This will give you super soft cookies!
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Lemon White Chocolate Cookies
Equipment
Ingredients
- ¾ cup (170 g) unsalted butter room temperature
- ¾ cup (150 g) granulated sugar
- ½ cup (110 g) light brown sugar packed
- 1 large egg room temperature
- 3 tablespoon (18 g) lemon zest
- 1½ teaspoons vanilla extract
- ½ cup sour cream full fat, room temperature
- 2 ½ cups (312 g) all purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1½ cup (270 g) white chocolate chips or chopped white chocolate
Instructions
- Preheat oven to 350°F.
- In a large mixing bowl, combine the light brown sugar and granulated sugar. Add the lemon zest. Rub the lemon zest into the sugars with your fingertips or with an electric mixer.
- Add the butter and beat the butter and sugars with an electric mixer on medium speed til light and fluffy, about 2 minutes.
- Add the vanilla and egg and beat on medium until incorporated.
- With the mixer on low speed, alternatively add the flour, baking soda and salt and the sour cream.
- Mix in the white chocolate with the mixer on low speed until just incorporated.
- Drop cookies by rounded tablespoons on a baking sheet lined with parchment paper. Stick a couple extra white chocolate chips on top of the cookie dough balls.
- Bake at 350°F until the edges just start to brown, about 9-11 minutes.
- Allow cookies cool on the baking sheet 5 minutes. Then transfer them to a cooling rack.
Notes
Nutrition
Please note that nutritional values are created by an online calculator and should only be used as an estimate.
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