Lemon White Chocolate Chip Cookies
Bright citrus flavor and sweet white chocolate come together in these Lemon White Chocolate Chip Cookies for a delicious homemade cookie. Cream cheese and fresh lemon juice give these cookies a balance of sweet and tangy flavors. They are enjoyable any time of year but also make a lovely addition to a Christmas cookie tray.
Lemon is a favorite flavor in my house. I call my oldest the lemon kid because if it’s lemon, he loves it. These cake-like cookies are no exception. The burst of lemon in every bite is a delight. Lemon meltaway cookies are a lemon version of the favorite wedding cookies.
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Why You’ll Love These Cookies
- Fresh Lemon Flavor – Lemon juice and lemon zest bring flavor to the cookie.
- Cream Cheese in the Dough – A distinctive ingredient that brings a tanginess to the cookie.
- Sweet White Chocolate – White chocolate chips complement the lemon tartness.
- No Chilling Time – this lemon white chocolate chip cookie dough does not need to be chilled in the fridge.
Ingredients for Lemon White Chocolate Chip Cookies
- All Purpose Flour
- Baking Powder
- Salt
- Unsalted Butter
- Cream Cheese
- Sugar
- Brown Sugar
- Large Eggs
- Pure Vanilla Extract
- Fresh Lemon Juice
- Lemon Zest
- White Chocolate Chips
For full recipe instructions, see the recipe card below.
Tips and Suggestions
- For best flavor use fresh lemon juice and zest in lemon white chocolate chip cookies. I don’t suggest using a substitute such as bottled juice or lemon extract.
- Be sure to zest the lemons before juicing.
- Make sure the cream cheese and butter are sufficiently softened so they will incorporate better.
- Bake until the edges begin to turn golden and the center is set.
- Use a cookie scoop for evenly sized cookies.
- For best results line baking sheets with silicone baking mats or parchment paper.
- The cookies are soft when they come out of the oven. Let them cool a bit before moving to a cooling rack from the baking sheets.
- Store cookies in an airtight container at room temperature for up to 3 days. Softer, cake like cookies such as these lemon white chocolate chip cookies won’t keep as long.
More Lemon Cookies
Lemon lovers will also enjoy lemon crinkle cookies, lemon cupcakes, and lemon poppy seed muffins.
Can I use bottled lemon juice?
Yes, but I would only use it in a pinch. Bottled lemon juice has a flatter taste and the lemon flavor will diminish as it ages. Stick with fresh.
Can I use lemon extract in cookies?
Lemon extract has no acidity and changes the flavor. Stick with fresh lemon juice in this recipe.
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Lemon White Chocolate Chip Cookies
Ingredients
- 2¼ cups flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ½ cup butter, unsalted
- 4 ounces cream cheese, softened
- ½ cup sugar
- ¾ cup brown sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 2 tablespoons lemon juice
- 3 tablespoons lemon zest
- 1 cup white chocolate chips
Instructions
- Preheat the oven to 325℉. Line baking sheets with parchment paper or silicone baking mats.
- In a medium bowl, combine the flour, baking powder, and salt. Set aside.2¼ cups flour, 1 teaspoon baking powder, ¼ teaspoon salt
- In the bowl of a stand mixer using the paddle attachment, cream together the butter, cream cheese, sugar, and brown sugar for about 2 minutes until light and fluffy.½ cup butter, unsalted, 4 ounces cream cheese, softened, ½ cup sugar, ¾ cup brown sugar
- Add in the eggs, 1 at a time, mixing until incorporated. Add the vanilla, lemon juice, and lemon zest, and mix well.2 large eggs, 1 teaspoon pure vanilla extract, 2 tablespoons lemon juice, 3 tablespoons lemon zest
- Gently fold in the white chocolate chips.1 cup white chocolate chips
- Using a cookie scoop, form dough balls. Place them about 2 inches apart. Bake for 9 – 11 minutes, until the edges start to turn golden.
- Remove from the oven and allow the cookies to cool on the cookie sheet for 5 minutes before removing them to a cooling rack to cool completely.
