Literally though, I am not kidding when I say this recipe is the best lemon cookie recipe!
I know it’s hard to believe me when people in the food world always call their recipes the best, but these are an exception! They are a super soft and chewy cookie made with fresh lemon juice, white chocolate chips, and a simple lemon glaze. Keep reading to discover my secret ingredient!
True lemon fans also love my Lemon Sugar Cookies , Lemon Brownies , Lemon Pound Cake , and my Lemon Pancakes .
These lemon cookies are full of lemon flavor and turn out perfect every time! You’ll absolutely love their tangy flavor, the simple lemon glaze of sugar and lemon on top, and you will for sure want to double the recipe to have extra!
Table Talk with Tawnie
Ingredient Notes
Scroll down to the recipe card for the complete list of ingredients and measurements. For this lemon cookie recipe, you’ll need:
- All-Purpose Flour : Be sure to spoon & level the flour to measure it properly. Or use a food scale . Too much flour will create dry cookies.
- Room-temperature butter: Use unsalted butter that is room temperature. You’ll know it’s at room temperature when you press it; your finger will make a slight indent. I usually remove butter from the refrigerator just one hour prior to baking, and it’s perfect.
- Sour cream: My new secret is out! Adding sour cream to your cookies makes them stay extra soft and super moist and creates a melt-in-your-mouth cookie. And no, you won’t be able to taste the sour cream at all! Lastly, just like the butter, be sure to take the sour cream out one hour prior to baking so it comes to room temperature.
- Egg : Also needs to be at room temperature.
- Lemon: To make these cookies extra lemon-y, I’m using fresh lemon juice, lemon zest, and lemon extract .
- Other ingredients needed: baking soda, baking powder, cornstarch, salt, sugar, vanilla extract, white chocolate chips, and granulated sugar.
Step by Step Directions
Preparing these cookies is pretty standard! Besides a stand mixer, you won’t need any fancy tools to whip these up. Be sure to scroll down to the recipe card for the full recipe instructions.
Make a lemony sugar!
Before creaming the butter and sugar together, I like to rub the sugar and lemon zest between your fingertips to create a lemon sugar. This helps release the natural oils and infuse more lemon flavor into the cookies! I do this often in my baking, like in this blueberry coffee cake and in these lemon poppyseed muffins !
Sour Cream: secret ingredient!
Sounds funny to add sour cream into cookies, right? It helps to make these lemon cookies soft and help to balance the richness from the white chocolate.
Chill the dough
Ugh, I know. Chilling cookie dough is such a pain! But just 1 hour is all you’ll need. Enough time to clean up the kitchen a bit, check some emails, or read a few chapters of that book you’ve been meaning to read!
Bake time!
Roll in granulated sugar, bake the cookies (but don’t over-bake them!) and once they’re out of the oven, brush the tops with a lemon glaze – it’s just lemon juice and granulated sugar. YUM!
Enjoy every bite!
Soft, chewy, lemony cookie perfection I tell ya!
Favorite Sheet Pan
Great Jones Half Sheet Pan
I have a lot of favorites! But, this is one of my recent favorite sheet pans! It’s high-quality, easy to clean, consistent for baking, and does not warp! Can’t recommend it enough.
Expert Tips
- Make sure you’re using freshly squeezed lemon juice for the cookie dough and the glaze. Pre-bottled lemon juice doesn’t compare, so go ahead and buy a few lemons if you plan on making these cookies.
- Let the cookies rest: If your cookies are turning out too gooey, let them rest longer. I recommend at least 15 minutes on the cookie sheet and then transferring to a cooling rack to cool completely. Your cookies aren’t ruined, just let them rest!
- Bake cookies just until edges are golden brown. To keep these cookies soft and delicious, you’ll want to be sure not to over-bake them. I always say slightly under-baked is best for most cookies! (Baking time can also vary depending on the size of cookies).
- Use a cookie scoop to make even cookies, I usually use a 2 Tbsp. cookie scoop for these.
Browse Other Recipes!
More Lemon Recipes You’ll Love
Lemon Curd Cookies
Lemon Cheesecake Bars
Lemon Poppyseed Cake
Easy Lemon Curd
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This recipe was originally published in March 2022. A slightly updated recipe and new photos were added in March 2025. Feel free to comment below or email me if you’d like the old recipe.
📸 Photography by Marie Dubé
Lemon White Chocolate Cookie Recipe
Ingredients
- 1 1/4 cup granulated sugar
- 1 Tbsp. lemon zest (or more for more lemony flavor)
- 3/4 cup unsalted butter, softened
- 3 cups all-purpose flour, spooned and leveled
- 1 tsp. cornstarch
- 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 1 large egg, room temperature
- 1/2 cup sour cream, room temperature
- 1 Tbsp. lemon juice, freshly squeezed
- 1 tsp. lemon extract
- 1 tsp. vanilla extract
- 1 cup white chocolate chips, plus more for garnishing the tops
For the lemon glaze (optional)
- 1/4 cup granulated sugar
- 2 Tbsp. lemon juice
Instructions
- Infuse sugar with zest: add the sugar and zest to the stand mixer bowl and rub the sugar and zest between your fingertips to create a lemon sugar. This helps release the natural oils and infuse more lemon flavor into the cookies. 1 1/4 cup granulated sugar, 1 Tbsp. lemon zest (or more for more lemony flavor)
- Cream : add the butter and cream the butter and sugar for 2-3 minutes, scraping down the sides of the mixing bowl as needed. 3/4 cup unsalted butter, softened
- Dry ingredients: meanwhile, whisk together the flour, cornstarch, baking powder, baking soda, and salt. Set aside. 3 cups all-purpose flour, spooned and leveled, 1 tsp. cornstarch, 1/2 tsp. baking powder, 1/2 tsp. baking soda, 1/2 tsp. salt
- Add wet ingredients : Add the egg, sour cream, extracts, and lemon juice. Mix again until combined, once again scraping down the sides of the bowl as necessary. 1 large egg, room temperature, 1/2 cup sour cream, room temperature, 1 Tbsp. lemon juice, freshly squeezed, 1 tsp. lemon extract, 1 tsp. vanilla extract
- Add dry ingredients: gradually spoon in the dry ingredients and mix just until incorporated.
- Add white chocolate: turn the mixer off, and stir in the white chocolate chips with a rubber spatula. 1 cup white chocolate chips, plus more for garnishing the tops
- Chill : chill the cookie dough for at least 1 hour. It’s pretty sticky from the sour cream so this chill time will help not only develop flavors but make it easier to handle.
- Preheat and prep : preheat the oven to 350°F and line 2 baking sheets with parchment paper.
- Roll in granulated sugar : scoop the chilled cookie dough with a 2 tbsp. Scoop and roll in granulated sugar. If the dough is still a little sticky, the granulated sugar makes it a little easier to work with and roll in a ball. Place on the prepared cookie sheet and press down slightly to flatten them.
- Bake : Bake for ~8-10 minutes (under-baking is key!) if you over-bake these ones they can get dry. I take them out right before the edges turn golden because I noticed if they got too golden they were dry.
- Lemon Glaze: whisk together the lemon glaze in a small dish and gently brush the glaze on top once the cookies come out of the oven. This lemon glaze locks in flavor and keeps these cookies super moist! Press a few more white chocolate chips on top and garnish with lemon zest, if desired. 1/4 cup granulated sugar, 2 Tbsp. lemon juice
- Cool : cool on the cookie sheet for a few minutes, then transfer to a parchment paper lined wire rack. ENJOY!!! :) They stay soft and yummy for days!
Video
Notes
- Tip : While the cookies are still warm, place a circular cookie cutter or a circular drinking glass around one of the cookies (it should be larger than the cookie so you don’t cut off any edges) and give the cookies a spin. Swirling the cookie should help to smooth out any uneven edges to make the perfect circular lemon cookie!
- Make sure you’re using freshly squeezed lemon juice for the cookie dough and the glaze. Pre-bottled lemon juice doesn’t compare!
- Storage : Cookies will stay fresh covered at room temperature for up to 3 days or in the refrigerator for up to 1 week. You can also freeze them for up to 3 months. I usually store it in a zip-top reusable bag.
- Make ahead: bake and cool the cookies as directed but do not glaze them. Place in a container in the freezer for up to 3 months. When ready to enjoy, thaw cookies for 20 minutes, brush glaze over and enjoy!
