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stack of lemon crinkle cookies on cooling rack

Lemon Crinkle Cookies with White Chocolate

Tara Kringlen
Bursting with bright lemon flavor and loaded with white chocolate chips, these lemon crinkle cookies with white chocolate have the perfect balance of tart and sweet.
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Prep Time 15 mins
Cook Time 11 mins
Total Time 26 mins
Course Dessert
Cuisine American
Servings 20 cookies
Calories 298 kcal

Ingredients
  

  • 2 ½ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon salt
  • 1 ¼ cups granulated sugar
  • 12 tablespoon unsalted butter softened to room temperature
  • 2 eggs room temperature
  • 1 teaspoon vanilla
  • 3 tablespoon lemon juice
  • 1 tablespoon lemon zest about the zest of 2 lemons
  • 2 cups white chocolate chips

Topping

  • ½ cup granulated sugar
  • ½ cup powdered sugar

Instructions
 

  • Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.
  • Cream together the butter and sugar ideally using a paddle attachment until light and fluffy, about 4-5 minutes. Scrape the bowl once or twice during this time.
  • Add the eggs, one at a time, mixing well after each. Add the vanilla, lemon juice and lemon zest and mix well.
  • Combine flour, baking powder, baking soda and salt in a medium bowl and whisk until combined.
  • Add the dry ingredients to the butter mixture and mix until there are just a couple streaks of flour.
  • Stir in the white chocolate chips until incorporated.
  • Using a cookie scoop or spoons, take about 1 to 1 ½ tablespoons of cookie dough and roll it into a ball.
  • Roll the ball into the granulated sugar, coating on all sides. Next, roll it into the powdered sugar, coating it well.
  • Place about 2 inches apart on your prepared cookies sheet and bake for about 11 to 12 minutes until the cookies are just getting light brown on the bottoms.
  • Let cool on the cookie sheet for 2-3 minutes and then transfer to a wire rack to cool the rest of the way.

Notes

  • Store the cookies in a sealed container or zip top bag. They should keep for about 3 days before starting to become hard. 
  • The cookie dough balls can be frozen and then baked when needed. Bake from frozen and add 1-3 minute of additional baking time. 

Nutrition

Calories: 298kcal
Keyword cookies, crinkle cookies, lemon, spring, white chocolate
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