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Lemon White Chocolate Cookies

Course: Dessert
Keyword: Cookies
Author: Rosevine Cottage Girls


  • 2 3/4 Cups organic all-purpose flour
  • 1 Teaspoon baking soda
  • ¼ Teaspoon aluminum free baking powder
  • 1 Teaspoon sea salt
  • 1 Cup salted room temperature butter
  • 1 ½ Cups of raw sugar
  • 2 Large free range room temperature eggs
  • 2 1/2 Tablespoons lemon juice
  • 2 Cups organic white chocolate chips
  • 2 Teaspoons lemon extract


  • Preheat oven to 375 degrees. In a medium bowl, mix dry ingredients (flour, baking soda, baking powder, and set aside. In a standup mixer with a paddle attachment, cream together butter and sugar for 2 minutes.
  • Add vanilla and eggs one at a time and mix, scraping the sides of the bowl when necessary. Mix until smooth.
  • With the mixer on low-speed, slowly add the bowl of dry ingredients (don't over mix the dough, just enough to combine).
  • Mix in chocolate chips with a spoon. Chill in the refrigerator for a few minutes. You can refrigerate overnight or freeze them if you want to bake later.
  • When you are ready to bake line a baking sheet with parchment paper or a baking mat. Place 6 chilled cookie dough balls on a baking sheet and bake for 9-12 minutes (baking time will depend on the oven until the edges are golden and the center is light in color.
  • Let cool for 5 minutes on the baking sheet then transfer to a cooling rack. Makes 18-20