These Lemon White Chocolate Chip Cookies are loaded with lemon flavor and white chocolate chips! This easy-to-make homemade recipe, we used lemon in these cookies 3 ways to really make them burst with lemon flavor!
Lemon zest, lemon juice and lemon pudding! Seriously, these soft and chewy lemon cookies are perfect to break out for spring and summer bites of sunshiny delight! You'll also love these Soft Lemon & Blueberry Explosion Cookies as well!
What I love about these Lemon White Chocolate Chip Cookies are their pretty pale yellow color! We didn't use yellow food coloring, but the lemon pudding really makes them pop with 'sunshine' yellow!
And those white chocolate chips? We cannot even stop drooling how good they taste with the lemon pudding cookies!
About White Chocolate Chip Lemon Cookies
- They are super easy to make! It does require a mixer, but you can do everything in one bowl!
- You don't have to chill the cookie dough. As a matter of fact, you don't have to bring the eggs and butter to room temperature. Take the butter and pop in the microwave for 15-20 seconds to get the butter not so chilled but still has structure.
- 3 kinds of lemon! Lemon juice, lemon zest and lemon pudding! We got the lemon covered!
- Instant lemon pudding and Greek yogurt (or sour cream, depending which you use) make these cookies so soft, fudgy and deliciously addictive.
- White chocolate chips and lemon are incredible together! Have you ever tried this combo? You need to!
Ingredients You Need
- granulated sugar
- softened butter
- egg
- Greek yogurt or sour cream
- lemon juice from 1 lemon
- salt
- baking soda
- all-purpose flour
- white chocolate chips
- lemon pudding mix
- lemon zest
How to Make Lemon White Chocolate Chip Cookies
- Using mixer, cream together sugar and butter for one to three minutes. Add Greek yogurt/sour cream, pudding mixture, egg and lemon juice and mix until combined.
- Add flour, salt and soda to butter mixture mixing until smooth.
- Mix in white chocolate chips and zest.
- Drop by rounded tablespoonfuls onto greased cookie sheet.
- Bake at 350 for 10-13 minutes depending on size of cookies. Transfer to a cooling rack after a few minutes of resting on the cookie sheet! Enjoy!
- Do not overbake these cookies, that way they are soft, fudgy and amazing!!
Easy Cookie Tips
- When baking, make sure to not overbake your cookies. It's better to underbake just a tad, so they are fudgy and soft. Overbaking will dry them out even by a few minutes.
- Let cookies sit on baking sheet after taking them out of the oven for a few minutes, so they set up and don't break or tear apart when you transfer them to a wire baking rack.
Storing Lemon Cookies
Cookies should be stored in a covered container at room temperature for up to 4-5 days, if they last that long!
Can I Freeze the Cookie Dough?
Of course! Roll the dough into balls and freeze. You can bake them straight from frozen, no need to thaw first! Just add a couple more minutes to your baking time!
These tasty homemade soft and chewy lemon cookies will definitely make the masses happy! Bring on the lemon and white chocolate already! YUM!
More Lemon Delights!
- Lemon Raspberry Crumb Cake
- Lemon Layered Pudding Cheesecake Bars
- 4 Ingredient No Bake Lemon Pie
- Top 15 Luscious Lemon and Berry Desserts
- Homemade Lemon Curd (Microwave)
- Triple Lemon Cupcakes
- Luscious Lemon Sour Cream Pie
- Starbuck's CopyCat Lemon Loaf
- Super Soft Lemon Glazed Sugar Cookies
- Easy No-Bake Lemon Pie Dessert
Lemon White Chocolate Chip Cookies
Ingredients
- 1 cup granulated sugar
- ½ cup softened butter
- 1 egg
- ⅓ cup Greek yogurt or sour cream
- 2-3 tablespoons lemon juice from 1 lemon
- ½ teaspoon salt
- ½ teaspoon baking soda
- 2 cups all-purpose flour
- 1 12 oz bag white chocolate chips I used Ghirardelli
- 1 small box lemon pudding mix 3.4 oz.
- zest from 1 lemon about 2-3 teaspoons
Instructions
- Using mixer, cream together sugar and butter for one to three minutes. Add Greek yogurt/sour cream, pudding mixture, egg and lemon juice and mix until combined.
- Add flour, salt and soda to butter mixture mixing until smooth.
- Mix in white chocolate chips and zest.
- Drop by rounded scoops or tablespoonfuls onto baking sheet lined with parchment paper or greased baking sheet.
- Bake at 350 for 10-13 minutes depending on size of cookies. Transfer to a cooling rack and enjoy! Do not overbake these cookies, that way they are soft, fudgy and amazing!!
Notes
- I used a 2 tablespoon cookie scoop and heaped it for my cookies. They took 12 -14 minutes.
- 1 tablespoon cookies - 10 minutes
- ¼ cup cookies - 14-16 minutes
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