How to make perfect Easter lemon cookies dipped in white chocolate with sprinkles!
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There are so many things to love about Easter and the spring season! The fresh air, the blooming flowers, and the bright colors all come together to create that undeniable spring bliss. And there’s only one sweet treat that keeps that light, delightful bliss going and adds a fun spring pop to the Easter holiday: Easter Lemon Cookies!
My delightful spring recipe starts with some easy, mouth-watering, homemade lemon cookies. Then, I dress the cookies in some simple white chocolate dip and finish them off with some adorable Easter sprinkles. Talk about the perfect Easter sweet!
These cookies turn out so scrumptious that no one even gives those chocolate Easter bunnies a second look! They’re sure to be such a huge hit that they’ll make it to the top of your traditions list from now on! Here’s how to make my irresistible Easter Lemon Cookies!
Easter Cookie Equipment
For this delightful Easter cookie recipe, I just need the typical cookie baking supplies, along with some helpful dipping equipment. You’ll probably already have most of these kitchen tools and utensils so don’t worry about grabbing anything special. Here are the tools I use to make Easter lemon 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
Egg-cellent Easter Cookie Ingredients
Now let’s go over the egg-citing Easter cookie ingredients! You can expect the typical cookie ingredient list along with a few lemon flavors and Easter flair added in, of course. Here are the ingredients for my Easter 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
- ½ cup Easter sprinkles
How to Make Easter Lemon Cookies with Sprinkles
Now let’s make some Easter magic happen! These delectable cookies won’t take very long to make so let’s get right into it. This is also a perfect Easter family activity to get the kiddos involved too! Here’s how to make Easter white chocolate 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 medium-size glass mixing bowl.
- Combine the dry ingredients with a blending whisk.
- Keep mixing until the dry ingredients are completely combined.
- Then, in a separate medium-size bowl, 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 and 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 until all 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, pour the Easter sprinkles into a small bowl and 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 and immediately spoon the sprinkles on top of the chocolate before it dries.
- 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.
Dipped Lemon Cookie Storage
To store white chocolate-dipped 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-dipped 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.
How much lemon juice is in one lemon?
One medium-sized lemon typically yields about 1 tablespoon of lemon zest and 2-3 tablespoons of lemon juice.
- 1 lemon = 1 tbsp lemon zest
- 1 lemon = 2-3 tbsp lemon juice
If you’re looking for a lemon extract alternative, you can use:
- 1 tsp of lemon extract = 2 tsp of lemon zest
For a step-by-step guide on how to extract lemon juice and zest, check out my video tutorial How to Get Perfect Lemon Zest
Temperature Ranges for Melting Chocolate
Other Easter Recipes
Light, Lemon-y Flavors
Want to get creative with your homemade cookies and sweet treats all year long? Then you’ve come to the right baker because I have got cookie recipes for every season and special occasion you can think of! Check them out along with a few more of my easy lemon treat recipes!
More Lemon Treats:
- Lemon Cookies
- Maggiano’s Copycat Lemon Wedge Cookies
- Lemon Bundt Cake
- Lemon Cranberry Bundt Cake with Sugared Cranberries
- 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
Easter Lemon Cookies
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 cups Bright white Wilton Candy Melts
- 2 tsp coconut oil
- ½ cup Easter sprinkles
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 medium-size glass mixing bowl.
- Combine the dry ingredients with a blending whisk.
- Keep mixing until the dry ingredients are completely combined.
- Then, in a separate medium-size bowl, 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 and 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 until all 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, pour the Easter sprinkles into a small bowl and 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 and immediately spoon the sprinkles on top of the chocolate before it dries.
- 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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