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Lemon White Chocolate Chip Cookies

Gaby Dalkin / TODAY
Cook Time:
10 mins
Prep Time:
5 mins
About 2 dozen cookies

Chef notes

If you're from or have spent a lot of time in California, you know we love our citrus! That's why these cookies are the perfect California-inspired holiday treat recipe. The lemon extract really bump up the flavor and turn a traditional sugar cookie into total magic. We've been making these for years and I cannot wait to make them with my almost 2-year old this year! Chewy, tart and subtly sweet, they are not to be missed.


  • cups all-purpose flour
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 2/3 cup packed brown sugar
  • 1/2 cup white sugar
  • 1 large egg
  • 3 teaspoons lemon extract
  • cups white chocolate chips



In a medium bowl, whisk together the flour, baking soda and salt until combined.


In a stand mixer fitted with the paddle attachment, beat the butter, white sugar and brown sugar until creamy.


Add the egg and lemon extract and beat until well combined.


Add the dry ingredients and mix until everything is just combined.


Turn the mixer on the slowest speed and add the white chocolate chips.


Cover and refrigerate the dough for at least 2 hours and up to 24 hours before baking.


Preheat the oven to 350 F and line 2 baking sheets with parchment paper.


Using a 2 tablespoon scoop, scoop the dough and place onto the baking sheets. Bake for 9 to 11 minutes.


Once you remove the cookies from the oven, tap the baking sheet on the counter to release any air bubbles. Transfer cookies from baking sheet to a cooling rack and let cool completely.


Store cookies in an air-tight container or zip top bag in the fridge for 1 to 2 weeks.