White Chocolate Chip Lemon Cookies are soft, chewy and a perfectly sweet treat! The lemon pudding mix adds great flavor and texture to this delicious lemon cookie with white chocolate chips.
Making this lemon cookie recipe is so simple, with minimal prep work and only 10 minutes to bake, you will have a heavenly dessert in no time! Lemon chocolate chip cookies are so light and fluffy, loaded with exquisite flavors, this cookie does not disappoint!
Lemon Cookies with White Chocolate Chips
White Chocolate Chip Lemon Cookies seem to perfectly fix my craving for anything and everything lemon this time of year! I added lemon zest to these soft and chewy pudding cookies because it strengthens the wonderful flavors. I love the white chocolate chips in them too – they pair so well with the lemon. Making these cookies in the Spring time is a great idea, Meyer lemons are ripe and ready to eat! These enjoyable cookies are so perfect to take to potlucks or family gatherings, their bright yellow appearance look great on any dessert table. They are so pretty and tasty too, a fantastic cookie recipe to try today!
Why we think you will LOVE this Lemon Cookie recipe!
If you were not already convinced to give this delightful treat a try, here are a few more reason to convince you!
- Simple ingredients. What I love about this recipe is that all the ingredients are most likely already in my kitchen. It makes it so simple to whip up a batch on a whim and enjoy!
- So unique. This recipe is not one you see everyday, but it is OH So delicious! The lemon flavor with the sweet white chocolate chips make a lovely combination.
- Luscious lemons! It is no secret I love all things lemons, the flavor is just so amazing. This recipe is packed with lemon flavors, from the zest to the dry pudding mix, it’s not overwhelming at all and relieves my lemon craving whenever the mood strikes!
White Chocolate Chip Lemon Cookie Ingredients
Sugar: You will need 1 cup of sugar to help sweeten this cookie and balance the citrus flavors.
Butter: For a nice creamy and rich cookie, add in 1/2 cup softened butter.
Egg: Using 1 egg gives this treat a wonderful texture.
Milk: For added moisture, use 2 tbsp of milk in this amazing cookie recipe.
Sour cream: To give this cookie extra soft texture add in 1/3 cup of sour cream.
Lemon pudding: Use 1 small box of lemon pudding mix, only the dry mix, do not prepare the pudding.
Salt: You will want to add in 1/2 tsp of salt to help balance all the flavors in this cookie well.
Baking soda: To help the cookies rise properly while baking, use 1/2 tsp of baking soda.
Flour: You need 2 cups of flour for the base of this cookie recipe.
White chocolate chips: Adding in 1 12-ounce bag of white chocolate chips ensures you get yummy morsels of chocolate in every bite.
Lemon zest: To deepen the lemon flavor in these cookies, use the zest from 1 lemon, about 2-3 tsp.
Step by step directions for making this Lemon Cookie Recipe
Start by preheating the oven to 375 degree F.
Then, spray a baking sheet with non-stick cooking spray or use a silicon baking mat.
In a large bowl, cream together sugar and softened butter.
Then, add in the egg and milk, stir to combine well. Set bowl aside.
In separate bowl, stir and combine the sour cream, dry pudding mix, salt and baking soda.
Next, add the flour and sour cream mixture to the large bowl with the butter/sugar mixture, mixing until smooth.
After that, fold in white chocolate chips and lemon zest.
If you want to make the cookie color POP, add 1 drop of yellow food coloring and mix well.
Bake for 8-10 minutes.
Once baked, transfer to a cooling rack and let cool for 10 minutes.
Serve immediately and enjoy!
What is lemon zest?
Lemon zest is small bits of the outside rind of lemons. It is used in recipes to add a stronger lemon flavor. You can get lemon zest by grating the rind off a lemon using a fine cheese grater or lemon zester. Grate zest into a bowl, then measure it out as needed using measuring spoons.
Can you freeze lemon zest?
Yes, you can freeze or even refrigerate lemon zest in small, airtight containers for up to 1 month. I love buying a bag of lemons and then zesting them and juicing them to use later on.
How long should I let these cookies cool?
Cookies are best left to cool on the baking sheet they’re cooked on for 3-4 minutes, then you can transfer them to a cooling rack to cool further. This way, they don’t fall apart as cookies are pretty soft still when they’re pulled out of the oven. After a couple minutes on a cooling rack, cooking are usually cool enough to eat! Warm cookies are the best!
How do you soften butter?
I like to soften butter by using the defrost function on my microwave. If you need the full 1/2 cup cube of butter, you can leave it in the paper wrapper, otherwise, place the amount of butter you need in a glass or porcelain bowl. I use the lowest defrost setting on my microwave and just let it run for 20 seconds. Check the butter and see how soft it is by pressing it with a rubber scraper. If it is still not soft to the touch, meaning it doesn’t indent when you press into it, let it warm for another 5-10 seconds. Watch it closely! Butter softens very quickly.
Which is better, lemon zest or lemon extract?
Lemon extract is easier to store and use, since you buy it and keep it in your cupboard. But even still, I prefer using lemon zest in my recipes because it adds a much more authentic lemon flavor. Lemon extract is made with a concentrated amount of alcohol and lemon and I feel you end up tasting the alcohol flavor too much.
Flash back to my 5 kids a couple years ago. It’s so fun to see how everyone has grown since then!
Love cookies with fruit in them? Try these other lemon favorites:
- FROSTED LEMON SUGAR COOKIES
- LEMON POPPYSEED COOKIES
- GLAZED LEMON COOKIES
- LEMON SUGAR COOKIE BARS
- CARMEL BANANA CREAM PIE COOKIE
- LEMON CREAM CHEESE COOKIES
- BLUEBERRY CREAM COOKIES
White Chocolate Chip Lemon Cookies are fluffy, chewy and amazing sweet treat! The lemon pudding mix adds amazing flavor and texture to this delightful lemon cookie recipe.