How to make spectacular lemon cookies dipped in white chocolate!
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For me, the warmer months of the year call for sweet treats with refreshing and spectacular flavors. One of my favorite flavor combinations for those warmer seasons is lemon and white chocolate! Oh yes, you already know this recipe is going to become a huge hit for spring and summer traditions that you look forward to every year!
So I start by making some easy, melt-in-the-mouth, homemade lemon cookies. Then, I finish those delectable cookies by dipping them in some simple white chocolate dip, and voila! The perfect spring and summer cookie is ready to send you on a trip to a refreshing lemon-y paradise!
These scrumptious white chocolate-dipped lemon cookies are just the perfect summer treat! Make them for any spring or summer party or just for a delightful pick-me-up to keep you going during the busy summer chaos. Just don’t be surprised if they’re all eaten up before you know it! Here’s how to make my White Chocolate Lemon Cookies!
Cookie Equipment
For this delightful lemon cookie recipe, I just need the typical cookie baking supplies, along with some helpful dipping equipment. You’ll probably already have most of these tools stocked up in your kitchen so don’t worry about grabbing anything special. Here are the tools I use to make lemon and white chocolate cookies:
- Measuring Cup
- Measuring spoons
- Glass mixing bowl
- KitchenAid mixer
- Dough scoop small, 1 tablespoon
- Baking sheets
- Parchment paper sheets
- Wilton candy melts pot
- Don’t have one? No worries! I include an alternate method for the microwave.
- Spatulas
- Blending whisk
- Candy thermometer
Lemon Cookie Ingredients
As far as the ingredients go, you can expect the typical cookie ingredient list along with a few lemon flavors added in, of course. But these delightful cookies don’t require much at all to turn out so fabulous and delectable! Here are my ingredients for white chocolate lemon cookies:
Lemon Cookies:
- 1 ½ cup all-purpose flour
- 1 tsp baking soda
- ¼ tsp salt
- 1 egg
- 1 tbsp lemon zest– from 1 lemon
- 2 tbsp lemon juice
- 1 tsp lemon extract
- 1 tsp of lemon extract = 2 tsp lemon zest
- ½ tsp yellow food coloring
- ½ cup unsalted butter– room temperature
- ½ cup granulated sugar
White Chocolate Dip:
- 2 cup White Chocolate Chips
- 2 tsp coconut oil
How Much Lemon Juice is in One Lemon?
As a busy baker, I’ve run into all kinds of recipes calling for fresh lemon juice straight from lemons. But it can be hard to tell just how much juice or zest you can get from one lemon, making it difficult to know how many lemons you need for a specific amount for a recipe. To help ease the confusion on this a bit, I did a little experiment, and here is what I found:
How much lemon juice is in one lemon:
One medium-size lemon contained 1 tablespoon of lemon zest and 2-3 tablespoons of lemon juice.
1 lemon = 1 tbsp lemon zest
1 lemon = 2-3 lemon juice
Lemon extract alternative:
1 tsp of lemon extract = 2 tsp lemon zest
How to Make Lemon Cookies Dipped in White Chocolate
Now let me break down how I make these tempting treats. The process is pretty similar to other cookie recipes. Just with a couple more steps for the white chocolate dip but it’s super quick and easy! Here’s how to make my white chocolate-dipped lemon cookies:
Making the Lemon Cookies:
- First, measure out all of the cookie ingredients with the measuring cup and spoons. Preheat the oven to 350°F.
- Next, combine the flour, baking soda, and salt in a glass mixing bowl.
- Combine the dry ingredients with a blending whisk.
- Keep mixing until the dry ingredients are completely combined.
- Then, combine the egg, lemon zest, lemon juice, and lemon extract in a small bowl.
- Next, add a few drops of yellow food coloring, if desired. This is optional.
- Mix the wet ingredients with a blending whisk until completely mixed together.
- Prepare a KitchenAid stand mixer with a beater attachment.
- Next, add the butter and granulated sugar to the large bowl of a stand mixer.
- Beat the ingredients together, on medium speed, until creamy.
- Pour the wet ingredients into the mixer bowl and beat the ingredients together again.
- Then add in the dry ingredients and mix again on low.
- Keep mixing until all of the cookie dough ingredients are completely combined.
- Line a baking sheet with parchment paper.
- Using a small dough scoop, scoop evenly sized cookie dough balls onto the lined baking sheet.
- Chill the cookie dough for 10 minutes in the fridge before baking.
- After chilling, line another large baking sheet with parchment paper.
- Spread the chilled cookie dough 2 inches apart on the new baking sheet.
- Bake the cookies for 10-12 minutes.
- After baking, transfer the cookies to a cooling rack and let them cool completely before the next step.
Making the White Chocolate Dip:
- First, measure out the white chocolate dip ingredients.
- Melt the white chocolate chips and coconut oil together in a candy melting pot.
- Stir the chocolate with a silicone spatula while melting.
- Keep reading to see an alternative melting method if you don’t have a candy melting pot.
- Then, pour the melted chocolate into a glass bowl and let the chocolate cool to 120°F. Next, lay out a sheet of parchment paper where you will be dipping and putting the chocolate-dipped cookies to dry.
- Dip each cookie halfway into the melted white chocolate, then set it on the parchment paper to dry.
- Finally, once the chocolate on the cookies is set, it’s time to serve and devour these tasty treats!
Alternative Chocolate-Melting Method
If you don’t have a nifty candy melting pot in your kitchen collection, here is a simple microwave melting method that will work for anyone!
How to Melt Candy Melts in the Microwave:
- First, pour the candy melts into a heat-safe bowl or silicone measuring cup.
- Then, heat the candy melts in the microwave at 50% power, or on a defrost setting, for 1 minute.
- Next, stir the candies thoroughly.
- Use a towel or an oven mitt to protect your hand from the heat when handling the bowl or cup.
- Then, continue to microwave the candies at the same low setting in 15-30 second intervals, stirring in between each interval, until the candy is almost melted.
- Finally, let the candy sit for about 1 minute to let the residual heat take care of any small unmelted pieces of candy leftover.
- If you try another interval of cooking at this point, the candy could overcook and burn so it’s better to let the candy sit and take care of itself.
For more chocolate-melting methods and tips, check out my simple guide on How to Melt Candy Melts.
Lemon Cookie Storage
To store white chocolate lemon cookies: seal the cookies up tightly in an airtight container or in a Ziploc bag and store either on the counter for up to 1 week or in the fridge for up to 2 weeks. Label the date on the outside of the container to keep up with freshness. If desired, these cookies can be frozen at any point of the process whether it’s the dough, fully decorated cookies, or undecorated baked cookies.
To freeze white chocolate lemon cookies: start by placing the cookies in a flat, spaced-out layer on a baking sheet and freeze for ½ an hour. Then, cover the cookies with a layer of parchment paper and stack the cookies. Wrap the stacked cookies in plastic food wrap and then again with aluminum foil. Label the date on the outside of the wrapping. These frozen cookies will stay good for 4 months. Thaw overnight in the fridge before serving.
Temperature Ranges for Melting Chocolate
More Cookies Recipes
Luscious Lemon Treats
Like getting creative with your homemade cookies and sweet treats? Then you’ve come to the right baker because I have got cookie recipes for every season, event, or special occasion imaginable! Check them out along with a few more of my easy lemon treat recipes!
Make these white chocolate lemon cookies for:
- Easter cookies
- Christmas cookies
- Birthday cookies
- Spring cookies
- Summer cookies
- 4th of July cookies
- Mother’s Day cookies
- Father’s Day cookies
More lemon treats:
- Maggiano’s Copycat Lemon Wedge Cookies
- Lemon Bundt Cake
- Lemon Cranberry Bundt Cake with Sugared Cranberries
- Easter Lemon Cookies
- Lemon Glaze for Cookies and Bundt Cakes
More Kooky Cookies:
- Ice Skate Sugar Cookies
- Unicorn Meringue Cookies
- Skull Halloween Sugar Cookies
- Unicorn Sugar Cookies
- Royal Icing
- Soft Chocolate Chip Cookie
- Eggnog Cookies
- Holiday Peppermint White Chocolate Cookies
- Chocolate Cookies with Peppermint Chips
- Chocolate Cookies with Chocolate Hearts
- Apple Oatmeal Cookies
- Unicorn Chocolate Chip Cookies
- Soft and Chewy Oatmeal Cookies
- Soft Oatmeal Raisin Walnut Cookies
Lemon Cookies with White Chocolate
Equipment
- Dough scoop small, 1 tablespoon
Ingredients
Lemon Cookies
- 1 ½ cup all-purpose flour
- 1 tsp baking soda
- ¼ tsp salt
- 1 egg
- 1 tbsp lemon zest from 1 lemon
- 2 tbsp lemon juice
- 1 tsp lemon extract
- ½ tsp yellow food coloring
- ½ cup unsalted butter room temperature
- ½ cup granulated sugar
White Chocolate Dip
- 2 cup White Chocolate Chips
- 2 tsp coconut oil
Instructions
Making the Lemon Cookies
- First, measure out all of the cookie ingredients with the measuring cup and spoons. Preheat the oven to 350°F.
- Next, combine the flour, baking soda, and salt in a glass mixing bowl.
- Combine the dry ingredients with a blending whisk.
- Keep mixing until the dry ingredients are completely combined.
- Then, combine the egg, lemon zest, lemon juice, and lemon extract in a small bowl.
- Next, add a few drops of yellow food coloring, if desired. This is optional.
- Mix the wet ingredients with a blending whisk until completely mixed together.
- Prepare a Kitchenaid stand mixer with a beater attachment.
- Next, add the butter and granulated sugar to the large bowl of a stand mixer.
- Beat the ingredients together, on medium speed, until creamy.
- Pour the wet ingredients into the mixer bowl and beat the ingredients together again.
- Then add in the dry ingredients and mix again on low.
- Keep mixing until all of the cookie dough ingredients are completely combined.
- Line a baking sheet with parchment paper.
- Using a small dough scoop, scoop evenly sized cookie dough balls onto the lined baking sheet.
- Chill the cookie dough for 10 minutes in the fridge before baking.
- After chilling, line another large baking sheet with parchment paper.
- Spread the chilled cookie dough 2 inches apart on the new baking sheet.
- Bake the cookies for 10-12 minutes.
- After baking, transfer the cookies to a cooling rack and let them cool completely before the next step.
Making the White Chocolate Dip
- First, measure out the white chocolate dip ingredients.
- Melt the white chocolate chips and coconut oil together in a candy melting pot.
- Stir the chocolate with a silicone spatula while melting.Keep reading to see an alternative melting method if you don’t have a candy melting pot.
- Then, pour the melted chocolate into a glass bowl and let the chocolate cool to 120°F. Next, lay out a sheet of parchment paper where you will be dipping and putting the chocolate-dipped cookies to dry.
- Dip each cookie halfway into the melted white chocolate, then set it on the parchment paper to dry.
- Finally, once the chocolate on the cookies is set, it’s time to serve and devour these tasty treats!
Video
Notes
Nutrition
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