Lemon White Chocolate Chip Cookies

Lemon White Chocolate Chip Cookies- an easy and delicious from-scratch cookie recipe. Crispy on the outside and soft on the inside. Butter, eggs, brown sugar, sugar, lemon pudding mix, vanilla, flour, baking soda, salt, oatmeal, lemon zest, and white chocolate chips. Can freeze the cookie dough for a quick treat later! These delicious lemon cookies are a treat that’s sure to be a hit with everyone!

plate of cookies with text overlay

Remember this recipe.

Pin this recipe to your favorite board now to remember it later!

Pin This Recipe

Easy Lemon Cookie Recipe

These Lemon White Chocolate Chip Cookies are a new favorite at our house. They are AH-MAZ-ING! Crispy on the outside, chewy on the inside, and loaded with lemon flavor! Homemade cookies loaded with lemon pudding, oatmeal, and chocolate chips. Make sure you have some friends to share with when you make these cookies. We almost ate the whole batch ourselves. Sorry, not sorry!

plate of white chocolate chip cookies with lemon pudding

How to Make Lemon White Chocolate Chip Cookies

These cookies are very easy to make with only a few simple ingredients. Start with mixing together unsalted butter, sugar, and brown sugar in the bowl of an electric stand mixer fitted with the paddle attachment. Add eggs and vanilla. Slowly mix in the dry ingredients: lemon pudding, all-purpose flour, baking soda, and salt. Stir in oatmeal, lemon zest, and white chocolate chips. Scoop the dough with a cookie scoop and place it on a cookie sheet lined with parchment paper. Bake until the edges are lightly brown. Cool the cookies on a wire rack.

Tips & Frequenly Asked Questions

  • Do NOT make the pudding. You are only going to use the dry mix. 
  • Feel free to add a few drops of yellow food coloring if you want the cookies to be yellow.
  • For extra lemon flavor, add some lemon extract.
  • I use quick-cook oatmeal for the oatmeal in the cookies. I do not recommend instant oatmeal.
  • One cup of all-purpose flour weighs 4.25-ounces. To properly measure flour, give the flour a stir to loosen it up in the container. Use a spoon and lightly spoon the flour into your measuring cup. Use a flat straight edge (like the straight back of a knife) to level off the top of the flour in the measuring cup. Do NOT compact the flour in the measuring cup.
  • Can Lemon White Chocolate Chip Cookies be frozen? Yes! You can freeze the cookie doughor the baked cookies.
    • To freeze the unbaked cookie dough, scoop the dough and place it on a parchment-lined baking sheet. Place the cookie sheet in the freezer. Once the dough is frozen, transfer cookie dough balls to a freezer bag and store them in the freezer for 3 to 6 months.
      • When ready to bake cookies, simply add a few minutes to the cooking time.
    • To freeze baked cookies, allow the cookies to cool completely and place them in a freezer bag. Place the bag in the freezer. The cookies will keep about 3 months in the freezer.
  • Store cookies in an airtight container at room temperature.
plate of white chocolate chip cookies with lemon pudding

Lemon White Chocolate Cookies from Scratch

These cookies are a favorite at our house. I usually whip up a batch of these cookies for cookouts, parties, bake sales, and for our holiday cookie tray. I NEVER have any leftovers and everyone asks for the recipe! You need to make these cookies ASAP!

Looking for more cookie recipes? Here are a few of our favorite recipes from the blog:

Butterfinger Cookies

Butterfinger Cookies – peanut butter cookies packed full of Butterfingers. The best peanut butter cookie you’ll ever eat! Crispy on…

plate of cookies with text overlay

Lemon White Chocolate Chip Cookies

Yield: 3 dozen
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Lemon White Chocolate Chip Cookies- an easy and delicious from-scratch cookie recipe. Crispy on the outside and soft on the inside. Butter, eggs, brown sugar, sugar, lemon pudding mix, vanilla, flour, baking soda, salt, oatmeal, lemon zest, and white chocolate chips. Can freeze the cookie dough for a quick treat later! These delicious lemon cookies are a treat that’s sure to be a hit with everyone

Ingredients:

  • cups all-purpose flour
  • 1 tsp baking soda
  • ½ tsp salt
  • 1 cup unsalted butter, room temperature
  • ¾ cup brown sugar, packed
  • ¾ cup granulated sugar
  • 1 (3.4-oz) package instant lemon pudding mix
  • 2 large eggs
  • 2 tsp vanilla extract
  • ½ tsp lemon zest
  • 1 cup quick cooking oatmeal
  • 2 cups white chocolate chips

Instructions:

  • Preheat oven to 375ºF.
  • Whisk flour, baking soda and salt together in a bowl. Set aside.
  • Cream the butter and both sugars with an electric mixer, scraping down the sides of the bowl often. Add the vanilla and eggs; beat until eggs are mixed in.
  • Add the lemon pudding and flour mixture to the batter and stir until it is almost fully mixed in. Add oatmeal and continue stirring until flour disappears. Stir in lemon zest and white chocolate chips.
  • Using a medium cookie scoop, scoop dough onto parchment-lined cookie sheets.
  • Bake for 9-11 minutes or until edges are lightly brown. Transfer the baked cookes to a cooling rack and cool completely.

Notes:

  • Do NOT make the pudding. You are only going to use the dry mix. 
  • Feel free to add a few drops of yellow food coloring if you want the cookies to be yellow.
  • For extra lemon flavor, add some lemon extract.
  • I use quick-cook oatmeal for the oatmeal in the cookies. I do not recommend instant oatmeal.
  • One cup of all-purpose flour weighs 4.25-ounces. To properly measure flour, give the flour a stir to loosen it up in the container. Use a spoon and lightly spoon the flour into your measuring cup. Use a flat straight edge (like the straight back of a knife) to level off the top of the flour in the measuring cup. Do NOT compact the flour in the measuring cup.
  • Can Lemon White Chocolate Chip Cookies be frozen? Yes! You can freeze the cookie doughor the baked cookies.
    • To freeze the unbaked cookie dough, scoop the dough and place it on a parchment-lined baking sheet. Place the cookie sheet in the freezer. Once the dough is frozen, transfer cookie dough balls to a freezer bag and store them in the freezer for 3 to 6 months.
      • When ready to bake cookies, simply add a few minutes to the cooking time.
    • To freeze baked cookies, allow the cookies to cool completely and place them in a freezer bag. Place the bag in the freezer. The cookies will keep about 3 months in the freezer.
  • Store cookies in an airtight container at room temperature.

Steph

Remember this recipe.

Pin this recipe to your favorite board now to remember it later!

Pin This Recipe
plate of cookies with text overlay
plate of cookies with text overlay

Categories:

Tags:

You Might Also Like

See All Cookies

10-Cup Cookies

10-Cup Cookies recipe – homemade cookies loaded with peanut butter, oatmeal, toffee bits, nuts, chocolate chips. One bite and you…

Peanut Butter Brookies

Peanut Butter Brookies- peanut butter cookies + brownies = YUMMY! Hands-down the best peanut butter cookie ever! Crispy on the…

Comments

  1. Hi Steph, I’m wondering why the recipe calls for unsalted butter? I never have this in hand. Will it make a significant difference if I use salted butter?
    Thanks, Lana

    1. It is always best to bake with unsalted butter in order to control the amount of salt in the recipe. You can use salted butter if that is what you have on hand.

Leave a Comment

Recipe Rating