Lemon and White Chocolate Cookies

These Lemon and White Chocolate Cookies are the perfect treat to welcome in the Spring sunshine. Zesty lemon flavoured cookie dough studded with white chocolate chunks. Talk about a match made in heaven.

Guys, I’m not gonna lie, my house smells dreamy with a capital D whenever I bake these cookies. The zesty lemon mixed with the creamy white chocolate and caramel notes of the brown sugar. Wow!! I can’t sing their praises highly enough.

How do you eat yours?

When it comes to baking cookies I prefer to leave them on the under baked rather than over baked side of things. This is a big bone of contention in my house! I like my cookies ooey gooey, while my husband is a lover of a crispy crunchy cookie. Thankfully I’m the baker so my way always wins but if you’re weird like my husband, add a few more minutes to the cooking time.

Here’s what you’re going to need:

• Unsalted Butter – Make sure your butter is at room temperature before you start, this makes blending the sugar much easier.
• Light Brown Sugar – I prefer to use light brown sugar as it gives a subtle caramel flavour to the cookies. You can use caster in place but the cookies won’t be quite as tasty.
• Caster Sugar – A little bit of caster sugar helps with the structure of the cookies.
• Eggs – Always large, always free range!
• Vanilla Extract – Always use a pure vanilla extract, there’s nothing worse than vanilla essence. Yuck!
• Plain Flour – Sometimes called All Purpose flour.
• White Chocolate – You can use chips, chunks or a bar of white chocolate chopped up. Just use the best quality you can afford.
• Lemons – Large and unwaxed! If your lemons are waxed, wash them under hot water to remove.

Tips for making Lemon and White Chocolate Cookies:

• Butter – Always start with room temperature butter. It’s much easier to cream with the sugar and will give a much better texture to the finished cookie.
• Sugar – A mixture of brown and white sugar gives you the most delicious flavoured cookies. You can use the same amount of white or brown if you only have one kind but the flavour will change.
• Chocolate – I made these cookies with white chocolate as I thought it would give a nice contrast to the zesty lemon but you can used any chocolate you prefer.
• Flavour – I like my bakes to taste like they’re supposed to, I’m not a fan of subtle. That might just be me though, so you can reduce the lemon zest to one lemon if you prefer it a bit more mellow.
• Chips or Chunks – I like to use bars of white chocolate chopped into chunks for my cookies as I enjoy the irregular sizes and shapes that brings. You can use chips or chunks from a bag if you prefer.
• Scooping – I use a vintage ice cream scoop for portioning my dough because I’m a millennial through and through (if it aint twee, it’s not coming in my house!) But a standard sized ice cream scoop is perfect or you can do it by hand, you just want balls of around 100g.
• Chilling – Chilling your cookie dough for up to 24 hours is the optimum time for these cookies. This will help the flavour develop and give you much deeper tasting cookies. I always like to make my dough the day before I want to bake them.
• Freezing – You can freeze the cookie dough, just make up until step 4 and place them in the freezer rather than the fridge. Once the cookies are frozen solid you can pop them in a freezer bag until needed. Just add 2 minutes to the original baking time when baking from frozen.

Cookie Adaptions

As with most of my recipes, these cookies are so easy to adapt. I’ve included a few of my favourite adaptions below.

• Orange and Dark Chocolate – Replace the lemon zest with the zest of an orange and use dark chocolate instead of white.
• Lime and Chocolate – Replace the lemon zest with the zest of 2 large limes and use milk chocolate instead of white. This is such a beautifully tropical take on this recipe, like a cocktail in cookie form.
• Grapefruit and White Chocolate – I feel like grapefruit doesn’t get enough love in the world, give this version a try and see if it changes your mind.

More Cookie Recipes:

Caramel Stuffed Ginger Cookies // Cherry Bakewell NYC Cookies // S’Mores NYC Cookies // Gilmore Girls Coffee Cake Cookies // Malteser Bunny Cookies

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