These tender, cake like cookies pack some serious lemon flavor. The batter is filled with fresh lemon zest and lemon juice along with plenty of white chocolate chips. The baked cookies are drizzled with a homemade lemon glaze adding some additional lemon flavor.
This easy to follow cookie recipe is made by hand in one bowl with melted butter. Lemon white chocolate cookies are a perfect summertime dessert or addition to your Mother's Day or baby shower brunch menu.
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🍋 Ingredients
- unsalted butter - melted and cooled
- granulated sugar - adds sweetness to the recipe and creates those crispy edges
- lemon - you'll use both the zest and the juice for this recipe
- eggs - adds structure to the cookies
- vanilla - for flavor balance and depth
- lemon extract - increases the overall lemon flavor of this cookie recipe
- flour - use your favorite all purpose flour for this recipe
- baking soda and salt - for flavor balance and give the cookies their height
- white chocolate chips - I used the Ghiradelli white chocolate chips for this recipe
- confectioners sugar - used to create the lemon glaze that you will drizzle over the top
Be sure to see the recipe card for the full list of ingredients and detailed recipe instructions.
🥣 Instructions
Combine melted butter with sugar in a large mixing bowl. Mix until light and fluffy.
Add eggs, lemon zest, lemon juice, lemon extract and vanilla extract to butter and sugar. Mix until well combined.
Add dry ingredients to wet ingredients. Mix until just combined.
Fold in white chocolate chips.
Scoop cookie dough onto a quarter sheet pan. Cover and chill 30-60 minutes.
Bake cookies @ 350° for 8-10 minutes. While cookies are baking make lemon glaze. Drizzle baked cookies with the lemon glaze.
Hint: Using a citrus zester makes it so easy to zest fresh citrus. Just be sure to keep your fingers far away from the zester!
🧈 Substitutions
White Chocolate - If you aren't a big fan of white chocolate you can swap it out for a nice dark chocolate chip. The dark chocolate lemon combination is absolutely delicious too!
📦 Storage
Store baked cookies in an airtight container for 2-3 days. You can also freeze the cookie dough balls and bake fresh cookies as you need or want them. See our tips and tricks for freezing cookie dough below.
🤓 Top tip
USE A COOKIE DOUGH SCOOP
This will literally be one of your best kitchen investments. I use a cookie dough scoop when I'm making cookies, but I also use it to add batter to a Madeleine pan, to scoop pancake batter in to the hot frying pan and even for making meatballs. There are just so many uses.
🍪 Other Maple and Thyme Cookie Recipes
📖 Recipe
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Lemon Cookies with White Chocolate
Ingredients
For the Cookies
- ¾ cup unsalted butter melted and cooled
- 1 cup granulated sugar
- 2 large eggs at room temperature
- 1 teaspoon vanilla extract
- ½ teaspoon lemon extract
- 2 tablespoons lemon zest zest of one lemon
- 2 tablespoons lemon juice juice squeezed from one lemon
- 2 cups all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 ½ cup white chocolate chips
For the Lemon Glaze
- 1 tablespoon lemon juice juice squeezed from one half of a lemon
- 1 cup confectioners sugar sifted
Instructions
For the Cookies
- In a large mixing bowl, melt your butter for 30-60 seconds in the microwave. Most of the butter should be melted but some lumps should remain. Allow butter to cool for a few minutes.
- Add sugar to melted butter and mix until well combined.
- Add eggs, lemon zest, lemon juice, vanilla and lemon extract to butter and sugar. Mix well.
- Add flour, baking soda and salt to the wet ingredients. Mix until just combined.
- Fold in the white chocolate chips.
- Scoop and arrange the cookie dough on a parchment lined sheet pan. Move tray to the refrigerator and chill the cookie dough for 30-60 minutes.
- While dough is chilling, preheat oven to 350°.
- Arrange the chilled balls of cookie dough on a parchment lined baking sheet leaving two inches of space between cookies. Bake cookies for 8-10 minutes or until the edges are just golden brown.
- Remove from the oven. Allow cookies to cool on the baking sheet for 5-10 minutes before transferring to a cooling rack.
For the Lemon Glaze
- Combine the lemon juice and confectioners sugar in a small mixing bowl. Whisk until the glaze is smooth. If it's a little too thin, add a few additional tablespoons of confectioners sugar.
- Once cookies have cooled, drizzle them with the lemon glaze. Allow the glaze to set for 15-20 minutes before serving the cookies.
Nutrition
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