Lemon and white chocolate cookies
Lemon and white chocolate cookies are the perfect spring time treat. With zingy-ness from the lemon along with delicious bites of white chocolate they’re a beautifully moreish cookie.
Lemon and white chocolate cookies are a delicious zingy bake filled with tasty bites of white chocolate. As all good cookies are, they’re crispy on the outside as well as soft and chewy in all the right places. But best of all, they’re really easy to make which makes them perfect for kids to try.
We’ve based this lemon and white chocolate cookie recipe around our our favourite easy cookie recipe but have swapped out the regular chocolate chips for white ones to go with the lemon juice.
How can kids help to make lemon and white chocolate cookies?
These lemon and white chocolate cookies are a really easy and fun bake for kids to try.
Your kids will get the chance to measure out all the ingredients before mixing them all together. And rather than biscuits you have to roll and cut out you can simply dollop spoons of cookie dough on to your baking sheet, which couldn’t be easier.
Compared with some other cookie recipes, this one adds lemon, which means your kids will also get to zest the lemon before juicing it.
How do you store lemon and white chocolate cookies?
These lemon and white chocolate cookies should keep in an air tight container for 3-5 days.
If you want to keep the cookies for longer or make them in advance you can freeze them for up to three months. You can either freeze the unbaked balls of cookie dough or the individual baked cookies. Simply wrap them well in cling film / glad wrap and pop them in the freezer bag. Make sure you defrost them fully before you serve them.
What can I use instead of self raising flour?
You should be able to find self raising flour at any good supermarket here in the UK. But if you don’t have any you can swap it for an equal amount of plain or all purpose flour and add a teaspoon of baking powder as well as a generous pinch of salt.
Other bakes with white chocolate or lemon
If you liked these lemon and white chocolate cookies, and have some more white chocolate chips to use up you’ll love some of our other white chocolate recipes:
Raspberry and white chocolate cookies
White chocolate and raspberry cheesecake
Raspberry and white chocolate brownies.
White chocolate rocky road
Custard and white chocolate cookies
White chocolate fudge
White chocolate millionaires shortbread
White chocolate cupcakes
Or if you have some more lemons to use up, try one of these delicious lemony bakes:
Lemon biscuits
Lemon bundt cake
Lemon drizzle cake
Iced lemon traybake
Lemon drizzle cupcakes
Lemon shortbread
Useful equipment
Digital scales
Freestanding mixer
Mixing bowl
Wooden spoons
Measuring cups
Measuring spoons
Baking tray
Wire rack
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Ingredients
100g (1/2 cup) butter
100g (1/2 cup) caster sugar
50g (1/4 cup) soft brown sugar
1 egg
200g (1 1/4 cup) self raising flour
Zest of 1 lemon
3 teaspoons of fresh lemon juice
100g (1/2 cup) white chocolate chips
How to make lemon and white chocolate cookies
Preheat your oven to 180C / 170C Fan / 350F and line 2-3 baking trays with baking / greaseproof paper.
Beat the butter and sugars together
Get your kids to measure both of the sugars out pop them in a free-standing mixer or a large mixing bowl.
Measure the butter out then cut it into smaller pieces so that it will be easier to mix in. For the same reason, if your butter isn’t soft pop it in the microwave for a few seconds to soften it (but not long enough for it to melt.
Add the butter to your mixing bowl.
Using the k-paddle of your free-standing mixer, a hand held mixer or even wooden spoons, beat the butter and sugars together until they become light and fluffy.
Add the egg
Get your kids to crack the egg into a small bowl then add it to your mixing bowl. Cracking eggs is a great skill for kids to practice – we find it helps to have a spare small bowl or the food bin nearby to put the shell in to save a little mess. Mix the egg in a little.
Add the flour and lemon
Get your kids to help measure the flour out and add it to your mixing bowl.
Next, prepare your lemon. Zest the lemon, then juice it. To maximise how much juice you get out of your lemon, roll it around on your worktop and, if you like, pop it in the microwave for 5-10 seconds.
Add the lemon zest and a teaspoon of lemon juice to your mixing bowl. Give everything one more mix until it all comes together.
Add the white chocolate chips
Finally, get your kids to pour the chocolate chips in and mix them in with a spatula or wooden spoons. There’s no need to measure the chocolate chips out – your kids can just pour straight in from the packet!
Make the cookies
Spoon out dollops of cookie dough onto your prepared baking trays.
We used soup spoons because they seem to give just the right amount, but a large heaped teaspoon would work well too.
Bake the lemon and white chocolate cookies
Bake the cookies in the oven for 8-10 minutes. They’re ready when they’ve started to turn golden brown. I like them, a little bit soft and chewy, but if you don’t you can keep them in the oven for another few minutes.
Remove them from the oven and leave the to cook on their baking trays for a few minutes before popping them on a wire rack to cool completely.
Serve and enjoy!
Lemon and white chocolate cookies
Ingredients
Equipment
Method
- Preheat your oven to 180C / 170C Fan / 350F and line 2-3 baking trays with baking / greaseproof paper.
- Measure both of the sugars out pop them in a free-standing mixer or a large mixing bowl.
- Measure the butter out then cut it into smaller pieces so that it will be easier to mix in. For the same reason, if your butter isn't soft pop it in the microwave for a few seconds to soften it (but not long enough for it to melt.Add the butter to your mixing bowl.
- Using the k-paddle of your free-standing mixer, a hand held mixer or even wooden spoons, beat the butter and sugars together until they become light and fluffy.
- Crack the egg into a small bowl then add it to your mixing bowl. Mix it in.
- Measure the flour out and add it to your mixing bowl.
- Next, prepare your lemon. Zest the lemon, then juice it. To maximise how much juice you get out of your lemon, roll it around on your worktop and, if you like, pop it in the microwave for 5-10 seconds.
- Add the lemon zest and a teaspoon of lemon juice to your mixing bowl. Give everything one more mix until it all comes together.
- Finally, pour the chocolate chips in and mix them in with a spatula or wooden spoons. There's no need to measure the chocolate chips out – your kids can just pour straight in from the packet!
- Spoon out dollops of cookie dough onto your prepared baking trays.Pop your baking trays in the fridge to chill for 15 minutes.
- Bake the cookies in the oven for 8-10 minutes. They're ready when they've started to turn golden brown. I like them, a little bit soft and chewy, but if you don't you can keep them in the oven for another few minutes.
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If you liked these lemon and whie chocolate cookies you’ll love our other easy cookie recipes as well as our favourite easy bakes for kids.
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