Lemon White Chocolate Chip Cookies

Lemon and White Chocolate are a fantastic match! Recently, while I was in Portland, I snagged about a dozen of assorted cookies from a local bakery and proceeded to eat all of them before I even got to where I was going for lunch. They were delish! One that stood out what a lemon sugar cookie. Immediately after returning to L.A I decided that I needed to recreate but make it a bit more health conscious because its now May… and that means I have about 30 days until summer kicks it into full gear and I will need to buy some new bikinis and summer dresses! And I know myself well enough to say that I couldn’t just give up cookies all together… so I made these sans butter! The result… a perfectly moist and addictive cookie!

Lemon White Chocolate Chip Cookies

Lemon White Chocolate Chip Cookies


  • 1 cup Smart Balance (butter substitute)
  • 2/3 cup packed brown sugar
  • 1/2 cup granulated sugar
  • 1 egg
  • 3 teaspoon lemon extract
  • 2 1/4 cups AP flour
  • 3/4 tsp baking soda
  • 1/2 tsp salt
  • 12 oz white chocolate chips


  1. Preheat oven to 350 degrees and line 2 baking sheets with parchment paper or sil-pats.
  2. In a large mixer beat together the butter and sugars until creamy. Add the egg and beat until combine. Add the lemon extra and combine. In a separate bowl, sift together the flour, baking soda and salt. Slowly add the sifted ingredients into the mixer and combine until everything is mixed well. 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.
  3. Using a 1 inch scoop, scoop the dough onto the baking sheets. Bake for 8-10 minutes. Transfer cookies from baking sheet to drying rack until cooled.

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  1. I just made a lemon and white chocolate cake the other day. The combo is so good. These cookies definitely look buttery even without the butter!

  2. Yumm!! My mouth watered just from looking at the pictures! I’m gonna have to find time to make these!!

  3. Gaby, If I didn’t want to buy Lemon Extract but I had fresh lemons on hand is there something I could do with the zest or juice?

    I can’t wait to try these! Bikini or not! 🙂

  4. These look lovely, Gaby! I also love that they’re health concious and without butter – an impressive creation! I’ll have to give them a try as swimsuit season is swiftly approaching!

  5. I’m coming in late to this thread (found it through your Recipe Index), but I have a suggestion. Next time add finely chopped candied lemon peel. It makes the cookie more lemon-y and adds a bit of chewiness.

  6. I just made these and squeezed in a lemon and grated the zest into the batter before adding in the dry ingredients (in addition to the lemon extract)–they were great! I am also trying out freezing half the cookie dough to see if they can be made later, this recipe makes at least 2 dozen cookies. Great recipe and great site Gaby!

  7. Freezing half the dough worked! I made them into balls and froze them on a piece of foil, then put them in a freezer bag and made them a few weeks later. As good as the originals!

  8. I tried to bake these cookies using real butter and fresh lemons… They didn’t come out like I wanted. They were very puffy. More cake like than cookie. :-/ did I do something wrong or is it just because of the things I changed?

    1. Hi Mandy! The butter shouldn’t have made a difference – but the fresh lemon juice might have! You might want to try it with the extract and see what happens.


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