Delicious Lemon White Chip Cookies are an easy cookie recipe to make for any occasion. Follow these tips and tricks to make the best batch of lemon white chip cookies ever!
What occasions would these cookies be good for?
This amazing white chocolate lemon cookie will be perfect for Mother’s Day, Father’s Day, birthdays, bridal showers, and even graduation parties.
Follow these tips and tricks to make the best batch of lemon white chip cookies ever!
Jump to RecipeCan I freeze the dough or the finished cookies?
Yes, absolutely these cookies can be frozen. I recommend an airtight container or a plastic bag that’s freezer safe. And these lemon cookies can be frozen for 3 months.
Can I Make These Cookies Without A Standmixer?
Absolutely, this is what makes these lemon cookies so easy to make.
What ingredients do I need to make Lemon White Chip Cookies?
The ingredients for these lemon cookies are:
- melted butter
- eggs
- high quality white chips or white chocolate chunks
- sugar cookie mix bag
- lemon pudding mix
- fresh lemon juice, lemon zest one lemon, or lemon extract
Equipment And Directions For Lemon White Chocolate Chip Cookies
Equipment Needed:
- large bowl
- large spoon – metal
- wire whisk
- parchment paper
- baking sheet
- 1/4 measuring cup
- medium pot
- rubber spatula
- wire rack
Step 1: Preheating The Oven And Combine The Dry Ingredients With A Whisk
Preheat oven at 350
In a bowl whisk the dry ingredients together, Betty Crocker sugar cookie mix, lemon instant pudding, and 1/4 cup of all-purpose flour. This adds air to the lemon cookie recipe and makes for lighter cookies.
Step 2: Making Brown Butter Adds Great Flavor To This Easy Cookie Recipe
In a medium pot set on medium-low heat begin to melt the butter. Next, let the butter begin to bubble, and slowly foam will form on top of the melted butter.
Once the foam becomes opaque and a golden brown color immediately remove it from the heat and let the butter cool.
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Step 3: Add The Eggs And Cooled Brown Butter
Now using the rubber spatula add the melted butter the room temperature eggs and fresh lemon juice to the flour mixture. Also, make sure to scoop out the brown bits on the bottom of the pot. This is filled with tons of flavor from browning the butter.
After slightly combining the butter and eggs add the white chocolate chips until combined.
Tip: Put the cookie mixture in the refrigerator for five minutes. This makes the cookies spread less and forms better lemon cookies.
Step Use A Cookie Scoop To Form Even Shaped Cookies
I have been baking for 25 years and I swear by this method when adding drop cookie dough to my baking sheets. In fact, this is my favorite cookie scoop of all time and I have it in every size. I use the medium size cookie scoop for these lemon cookies to give me evenly shaped cookie rounds.
Place the cookie sheet in the oven and bake and set the timer for 12-13 minutes. After the timer goes off let the cookies sit on the baking sheet for two minutes.
Next, remove the sheet pans and place them on a wire rack to cool completely. Store these in an airtight container for up to a week away from light. If they last that long, ha, ha. These also freeze well in a plastic storage bag or in an air-tight container for up to 3 months.
I hope you enjoy these delicious lemon white chip cookies and make this recipe. We sure do and so do our family and friends!
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Delicious Lemon White Chip Cookies
Equipment
- 1 large bowl
- 1 rubber spatula
- 1 spoon
- 1 medium pot
- 2-3 parchment lined cookie sheets
- 1 spoon
- 1 whisk
- 1 1/4 measuring cup
- 1 cooling rack
Ingredients
- 1 stick salted butter
- 1 tsp fresh lemon juice
- 1 bag Betty Crocker Sugar Cookie Dough
- 1 pkg lemon instant pudding
- 1 1/4 cup all purpose flour
- 1 1/4 cup white chips
- 2 eggs large eggs room temperature
Notes
Step 1: Preheating The Oven And Combine The Dry Ingredients
Preheat oven to 350 F In a large bowl whisk the Betty Crocker sugar cookie mix, lemon instant pudding, and 1/4 cup of all-purpose flour. This adds air to the lemon cookie recipe and makes for a lighter cookie.Step 2: Making Brown Butter To Add More Flavor To The Cookie Recipe
In a medium pot set on medium-low heat begin to melt the butter. Next, let the butter begin to bubble, and slowly foam will form on top of the butter. Once the foam becomes opaque immediately remove it from the heat and let the browned butter cool.Step 3: Add The Eggs And Cooled Brown Butter
Now using the rubber spatula add the butter and room temperature eggs, and lemon juice to the flour mixture. Make sure to scoop out the brown bits on the bottom of the pot. This is filled with tons of great flavor from browning the butter. After slightly combining the butter and eggs and 1 teaspoon of lemon juice add the sweet white chocolate chips to the lemon cookie batter until combined.Step 4: Use A Cookie Scooper To Form Even Shaped Cookies
I have been baking for 25 years and I swear by this method when adding drop cookies to my baking sheets. In fact, this is my favorite cookie scoop of all time and I own it in every size. I use the smallest size scoop for these lemon white chip cookies. Place the cookie sheet in the oven and bake and set the timer for 12-13 minutes. After the timer goes off let the cookies sit on the cookie sheets for two minutes.CLICK ON A LINK OR IMAGE AND SHOP AND I OWN ALL LISTED
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You are always baking up so many fabulous sweet treats, Cindy! I’ve never tried cookies like this before but I love anything with lemon in it so I’m excited to try your recipe. They look so good! Hugs,CoCo
They are very good and they freeze well too!
I love white chocolate! These look delicious! Thanks for sharing.
Niki | Life as a LEO Wife
The white chocolate with the lemon is perfect! Thanks so much