Chunky Lemon Cookies

🍋 Chunky Lemon Cookies with White Chocolate Chips

Bright, bold, and buttery—these chunky lemon cookies are everything a citrus lover dreams of. Each cookie is thick and soft with golden edges and a gooey center, bursting with fresh lemon zest and packed with creamy white chocolate chips. The use of both cake and all-purpose flour creates a tender texture, while cold butter helps the cookies hold their thick, bakery-style shape. Perfect with a cup of tea or as a zesty sweet treat any time of year!

Ingredients

• 1 cup cold salted butter (2 sticks), cut into cubes

• 1½ cups sugar

• 2 eggs

• 4 tbsp lemon zest (about 2 large lemons)

• 1 tsp vanilla extract

• 1 tsp lemon extract

• 1½ cups cake flour

• 1½ cups all-purpose flour

• 1½ tsp cornstarch

• ¾ tsp baking soda

• ¾ tsp salt

• 2 cups white chocolate chips

Instructions

1. Cream the butter and sugar:
   In a stand mixer with a paddle attachment, mix the cold butter and sugar on medium-high speed for 3–4 minutes, until light and fluffy.

2. Add lemon zest:
   Scrape down the sides with a spatula and add the lemon zest. Mix until well incorporated.

3. Add eggs and extracts:
   Beat in the eggs one at a time. Then add vanilla and lemon extracts, mixing just until combined.

4. Mix dry ingredients:
   Add cake flour, all-purpose flour, cornstarch, baking soda, and salt. Mix on low speed until just combined—do not overmix. The dough will be thick.

5. Add chocolate chips:
   Add white chocolate chips and mix briefly or fold in by hand until evenly distributed.

6. Scoop dough:
   Using a large cookie scoop, form chunky scoops of dough without flattening. Let the dough naturally mound up—this gives the cookies a beautiful, rustic top.

7. Chill dough:
   Place scoops on a parchment-lined baking sheet, about 2 inches apart. Cover with plastic wrap and chill in the fridge for 30–60 minutes.

8. Preheat oven:
   About 30 minutes before baking, preheat your oven to 400°F.

9. Bake:
   Bake for 11–13 minutes, or until the edges are golden brown but the centers are still soft and gooey. Don’t overbake—they’ll continue to set as they cool.

10. Cool and enjoy:
    Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack. Serve warm or at room temperature.

⭐ Tips for Success

• Use cold butter straight from the fridge for thicker cookies with a chewy texture.

• Don’t skip the chill time—it helps prevent the cookies from spreading too much and concentrates the flavor.

• Use freshly grated lemon zest for the most vibrant citrus punch. Bottled lemon juice doesn’t cut it here.

🍪 🍋How to Store Chunky Lemon Cookies

Room Temperature:
Store the cooled cookies in an airtight container at room temperature for up to 4–5 days. To keep them soft, you can add a slice of bread to the container—the bread will absorb the moisture, and the cookies will stay chewy.

Refrigerator:
If your kitchen is warm or humid, store the cookies in an airtight container in the fridge for up to a week. Let them come to room temperature before serving, or pop them in the microwave for 10–15 seconds to warm them slightly.

Freezer (Baked Cookies):
Place baked and cooled cookies in a single layer on a baking sheet to freeze, then transfer to a freezer-safe bag or container. They’ll keep well for up to 3 months. To enjoy, let them thaw at room temperature or warm briefly in the oven or microwave.

Freezer (Unbaked Dough):
You can also freeze the cookie dough! After scooping and chilling the dough balls, transfer them to a freezer-safe bag and freeze for up to 2 months. Bake straight from frozen—just add 1–2 extra minutes to the baking time.

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🌟 Why You'll Love These Cookies

These aren’t your average lemon cookies. They’re bakery-style: tall, soft, and loaded with texture. The cold butter keeps them thick, while the cake flour makes each bite melt-in-your-mouth tender. And then there’s the contrast—the brightness of real lemon zest against sweet, creamy white chocolate. It's a flavor combo that feels both refreshing and indulgent.

🍋 Lemon + White Chocolate: A Match Made in Cookie Heaven

Lemon and white chocolate are an underrated duo. The lemon brings a zingy, fresh flavor, while the white chocolate adds creamy sweetness without overpowering. The result? A cookie that’s sweet, but not too sweet—refreshing, but still comforting. It’s like sunshine in a cookie!

👩‍🍳 Baking Tips for Perfect Results

• Zest first, then juice your lemons—zesting a squeezed lemon is no fun!

• Use a cookie scoop for uniform size and baking.

• If you love a gooier center, bake closer to 11 minutes; for firmer cookies, go up to 13.

• Want a prettier finish? Press a few extra white chocolate chips into the tops right before baking.

🥶 Make-Ahead Magic

These cookies are perfect for prepping ahead. You can freeze the dough balls and bake off just a few at a time—ideal for surprise guests or when you just need a warm cookie after a long day.

📸 Share the Love!

These cookies aren’t just tasty—they’re photogenic, too. Their golden edges, snowy-white chips, and rustic tops make them perfect for sharing on Instagram or Pinterest. Don’t forget to tag me with your photos so I can see your amazing cookies!

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Chunky Lemon Cookies

Yield: 18

Author: Jaegar Desjardin

Prep time: 15 MinCook time: 11 MinTotal time: 26 Min

These chunky lemon cookies are bursting with bright citrus flavor and studded with creamy white chocolate chips for a perfect balance of tart and sweet. Soft, thick, and irresistibly chewy—ideal for any lemon lover!

Ingredients

• 1 cup cold salted butter (2 sticks) cut into cubes
• 1 1/2 cups sugar
• 2 egg
• 4 tbsp lemon zest (2 large lemons)
• 1 tsp vanilla extract
• 1 tsp lemon extract
• 1 ½ cup cake flour
• 1 ½ cups all-purpose flour
• 1.5 tsp cornstarch
• ¾ teaspoon baking soda
• ¾ tsp salt
• 2 cups white chocolate chips

Instructions

1. Mix the butter, brown sugar, and sugar on medium-high until light and fluffy (3-4 minutes) in a stand mixer with the paddle attachment.
2. Use a spatula to scrape down the sides and add the lemon zest, and mix until combined.
3. Next, add the eggs one at a time, followed by both lemon and vanilla extracts, mixing until just combined.
4. Then add the cake flour, all-purpose flour, cornstarch, baking soda, and salt, and mix until just combined without overmixing the dough. The dough will be thick.
5. Add the white chocolate chips and do a quick spin or two in the stand mixer to incorporate them into the dough.
6. Using a large cookie scoop, make chunky scoops of dough, but don't level the dough (the scoop will have extra chunky dough on top). Place the rounded side of the dough ball on the cookie sheet with parchment paper, leaving the chunky part on the top. Place 2 inches apart on a prepared baking sheet. Cover cookie dough balls with plastic wrap, and place them in the fridge for 30-60 minutes before baking.
7. About 30 minutes before you plan to bake the cookies, preheat the oven to 400 degrees Fahrenheit to ensure the correct temperature.
8. Remove the plastic wrap and bake for 11-13 minutes or until the cookies become golden brown on the edges but gooey in the middle.
9. Allow time to cool before serving.

Equipment

1. Stand mixer
2. Cookie sheet
3. Parchment paper
4. Cookies scoops
5. Wire rack
6. Spatula

Notes

• You can use unsalted butter. Replace 3/4 tsp of salt with 1 tsp.