Lemon White Chocolate Chip Cookies That Melt in Your Mouth

Indulge in Lemon White Chocolate Chip Cookies, a perfect blend of chewy texture and vibrant lemon flavor that melts in your mouth.

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Prep Time 15

Cook Time 10

Cooling Time 5

Total Time 30

Servings: 24 cookies

Course: Dessert

Cuisine: American

Calories: 150

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Dough

1 cup Butter Provides richness and moisture; can swap for margarine, but may alter texture.
3/4 cup Granulated Sugar Adds sweetness and helps achieve a chewy texture; no direct substitution.
3/4 cup Light Brown Sugar Contributes to texture and a slight caramel flavor; can be replaced with all granulated sugar for a different texture.
2 large Eggs Binds ingredients and adds moisture; can use flax eggs as a vegan alternative.
1 teaspoon Vanilla Extract Enhances flavor complexity; can omit for a more straightforward flavor.
2 tablespoons Fresh Lemon Zest Provides intense lemon flavor; lemon extract can be used, but adjust quantity.
2 cups All-Purpose Flour Forms the structure of the cookies; gluten-free flour blend can be used.
1 teaspoon Baking Powder Provides leavening for a lighter cookie; no direct substitutions recommended.
1 teaspoon Baking Soda Aids in leavening and browning; no direct substitutions recommended.
1/2 teaspoon Salt Balances sweetness and enhances overall flavor; can omit for a low-sodium option.
1 cup White Chocolate Chips Adds sweetness and creaminess, complementing the lemon; can use dark chocolate chips for a different flavor profile.

Equipment

Mixing bowl
Mixer
Cookie Scoop
Baking trays
Parchment paper

Method

Step‑by‑Step Instructions

Preheat your oven to 350°F (175°C) and line baking trays with parchment paper.
In a microwavable bowl, melt the butter for 40–45 seconds until partially melted.
Beat the melted butter with granulated and brown sugars for about one minute until light and fluffy.
Add the eggs and vanilla extract, blend for about two minutes until fully combined.
Gently fold in the fresh lemon zest.
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
Slowly add the dry ingredients to the wet ingredients while mixing on low speed until just combined.
Fold in the white chocolate chips using a spatula.
Scoop the dough onto prepared baking trays, spacing each scoop apart, and press a few chips on top.
Bake for 8–10 minutes until edges are lightly browned and centers appear slightly underbaked.
Let the cookies cool on the tray for about 5 minutes before transferring to wire racks.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 100mgPotassium: 50mgSugar: 10gVitamin A: 200IUVitamin C: 1mgCalcium: 10mgIron: 0.5mg

Notes

Store cookies in an airtight container at room temperature for up to 5 days. Refrigerate for up to 10 days or freeze for up to 3 months.

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