These soft and chewy Lemon and White Chocolate Cookies with Thyme are perfectly balanced with bright lemon, sweet white chocolate chips and a unique fresh herb flavor. If you love lemon cookies, you need to add this recipe to your repertoire.
Tart lemon goes surprisingly well with white chocolate. It may not be a combination that instantly comes to mind, like chocolate and peanut butter or cinnamon and brown sugar, but they are an ideal match. That's because lemon has a good amount of floral flavors beyond just acidity. That floral flavor comes predominantly from lemon zest. When paired with sweet white chocolate chips, which have a milky vanilla flavor, you get a nice contrast and compliment of sensations.
So what about the fresh thyme? Well, there are plenty of recipes out there for a basic lemon sugar cookie with some white chocolate chips thrown in, but I'm always looking to elevate recipes. Fresh herbs actually go incredibly well in sweet applications. Next time you macerate strawberries for strawberry shortcake, try adding some chopped mint, tarragon or basil to the berries for a lovely, interesting dessert. Importantly for this recipe, the thyme is not overpowering whatsoever; instead, fresh thyme adds a subtle, interesting finishing flavor that is truly unique.
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Ingredients that Matter
This recipe uses standard pantry staples along with some fresh ingredients for soft, chewy lemon white chocolate cookies with a twist. Here are the ingredients you'll need for this recipe:
- Lemon. Use one fresh lemon for this recipe. You'll use the entire zest of the lemon along with 1 tablespoon of the juice for a lovely lemony, slightly tart cookie. If possible, use organic lemons since you'll grate the exterior zest and it's best not to use conventional citrus, which could be sprayed with pesticides. But, use what you got!
- White Chocolate Chips. I tried this recipe with a bar of white chocolate that I roughly chopped, and while that worked well, I think chips are best as they'll hold their shape as they cook.
- Fresh Thyme. A couple sprigs of fresh thyme provides a nice subtle flavor. Be sure to remove the tough wooden stem before using. Nobody wants to chew wood when eating a soft cookie.
- All-Purpose Flour. Regular all-purpose flour provides great texture for these chewy lemon cookies.
- Granulated Sugar. Use granulated sugar for these cookies. I tested a few versions that included brown sugar, but I really like using only granulated sugar as it has the mildest flavor that lets the lemon, white chocolate and thyme shine.
- Butter. Use unsalted butter softened to room tempearture.
- Egg. One large egg, preferably at room temperature, works great.
- Cornstarch. Adding just a couple teaspoons of cornstarch to the flour helps create a chewy, almost cakey texture in these cookies. I tested versions without it, but I really love the softer texture you get when using cornstarch.
- Baking Powder. Use baking powder to provide a pillowy, light and airy texture.
- Salt. I recommend using table salt when baking.
- Vanilla. A splash of vanilla extract helps bring out the natural vanilla flavor of the white chocolate chips.
See recipe card for quantities.
How to make chewy lemon white chocolate cookies
Don't let all the process photographs below intimidate you! These cookies are as simple as any other. But I'm going to give you some pointers so they turn out perfectly, with great lemony flavor and a perfectly chewy, soft texture. Here's how the recipe comes together:
- Start by whisking together the dry ingredients in a mixing bowl. Add the all-purpose flour, cornstarch, baking powder and salt and whisk well to combine. Set aside.
- In the bowl of a stand mixer or a large mixing bowl, add the granulated sugar and zest from 1 lemon. Add the chopped fresh thyme leaves and rub together with your fingers or a fork. This will release the essential oils from the lemon and thyme right into the sugar. Take a moment and smell the sugar. This is one of my favorite scents!
- Add the softened unsalted butter and blend using the paddle attachment of a stand mixer or beaters if using an electric handheld mixer. Blend the mixture, scraping down the edges of the bowl as needed, until well combined and light and fluffy, about 3 minutes. Don't rush this step; creaming the butter and sugar properly creates great textrue.
- Add to the creamed sugar and butter the egg, lemon juice and vanilla extract.
- Blend the mixture on medium until light and fluffy and well combined, about 2 minutes. Note that the mixture may look curdled or even separated. It will come together if you blend it thoroughly. You can increase the speed of the mixer to blend until no longer curdled looking, another minute or so.
- Slowly add the dry ingredients and beat over low until just combined; do not overmix at this point. Scrape the edges of the bowl with a spatula to ensure the mixture is well combined. Mix in the white chocolate chips until just incorporated, about 10 seconds.
- Line a couple baking sheets with parchment paper and scoop the dough using a 2-tablespoon cookie scoop. Place the cookie dough balls on the prepared baking sheet spaced about 2-inches apart (I cook 6 cookies at a time). For best results, refrigerate the cookies for 30 minutes before baking. This recipe makes about 18 cookies so I like to scoop the final 6 cookies and place on a plate. Feel free to use 3 baking sheets, if preferred.
- About 15 minutes before you are ready to cook, preheat the oven to 350F with an oven rack in the center position. Bake the cookies one baking sheet at a time until slightly golden around the edges, puffy but no longer wet on top, 10-12 minutes. Remove from the oven and cool 10 minutes on the baking sheet before transferring to a wire rack to cool completely. Repeat with the remaining cookies.
Hint: Refrigerating the cookie dough before baking helps the butter firm up a bit, ensuring the cookies don't melt when placed in the oven. Plus, the time in the fridge allows all the flavors to meld.
Substitutions
There are plenty of options to make this recipe for those with dietary restrictions. Consider the following substitutions:
- Gluten-Free - These cookies can be made gluten-free by using a one-to-one gluten-free flour substitute instead of all-purpose flour. Be sure the white chocolate is also labeled gluten-free on the package.
- Whole Wheat Flour - I do not recommend making this recipe using whole wheat flour only. Instead, try using half whole wheat and half all-purpose flour for a more wholesome cookie that is still pillowy and tender.
- White Chocolate Chips - I made this recipe using both white chocolate chips and a chopped white chocolate bar. Both worked well, though I preferred the more uniform bites of chips over the chopped bar.
Can I Make This Recipe Without Fresh Thyme?
Okay, if you can't wrap your head around using fresh herbs in cookies, you can certainly leave it out. But you will be missing a key component of what makes this recipe so special. I do not recommend, however, using dried thyme instead of fresh because dried thyme will have stale, overpowering flavor.
Why Does This Recipe Not Use Lemon Extract?
You have a good eye if you noticed this lemon and white chocolate chip cookie recipe has no lemon extract. Thanks for paying attention! The reason I skip the lemon extract for these cookies is simply because I think lemon extract has an artificial lemony flavor. They'll end up tasting like grocery store cookies, which, don't get me wrong, have their time and place. But I find lemon zest and a splash of lemon juice provides the most authentic, complex lemon flavor compared to extract.
Storage
These cookies taste best consumed the same day they are made, but you can store leftovers in an airtight container on the counter for up to 4-5 days. They will get softer the longer they sit on the counter in an airtight container. If you want them a bit firmer with more crunch, try storing them in a container in the refrigerator.
Freeze these lemony white chocolate chip cookies in a freezer safe zip-top bag up to 3 months. Enjoy them cold out of the freezer, or pop them in the refrigerator the night before you wish to eat them.
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Adam's Pro Tip
This recipe took a lot of testing to get just right! Here are some important things I learned when trying to develop a chewy, soft lemon and white chocolate cookie with fresh thyme:
- Adding a bit of cornstarch helps create a soft, chewy texture.
- Upping the all-purpose flour also improves the chewy, soft texture of these cookies.
- Don't skip the step of rubbing the lemon zest and chopped fresh thyme leaves into the granulated sugar. The sugar acts as an abrasive and helps extract lots of essential oils from the lemon and thyme.
- The molasses flavor of brown sugar gets in the way of the lemon, thyme and white chocolate, which is why I only used granulated sugar.
- DO NOT COOK THE COOKIES UNTIL GOLDEN BROWN! These are not chocolate chip cookies; instead, you want a slightly browned edge but pale top. You'll know they are done because the tops will no longer look wet, plus they'll puff up a bit. In my oven this took about 12 minutes.
FAQ
Use a microplane to remove the zest from citrus. Rest the microplane over a bowl then run the lemon over the microplane to remove the zest. This is more stable than holding the lemon still and moving the microplane around it.
Adding a bit of cornstarch to cookies can improve the crumb. Cornstarch will hold the cookies together as they cook in the oven instead of spreading too thin.
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Recipe
Lemon and White Chocolate Cookies with Thyme
- Total Time: 1 hour 30 minutes
- Yield: About 18 cookies 1x
Description
These soft and chewy Lemon and White Chocolate Cookies with Thyme are perfectly balanced with bright lemon, sweet white chocolate chips and a unique fresh herb flavor. If you love lemon cookies, you need to add this recipe to your repertoire.
Ingredients
- 1 ½ cups all-purpose flour (200g/7oz)
- 2 tsp. cornstarch
- 1 tsp. baking powder
- ½ tsp. table salt
- ¾ cup granulated sugar (175g/6.2oz)
- zest of 1 lemon (grated on a microplane ) plus 1 Tbsp. lemon juice
- 1 tsp. chopped fresh thyme leaves
- 8 Tbsp. (1 stick) unsalted butter, softened
- 1 large egg, preferably room temperature
- 1 tsp. vanilla extract
- 1 cup white chocolate chips (170g/6oz)
Instructions
- Line two baking sheets with parchment paper. Whisk together flour, cornstarch, baking powder and salt in a medium bowl. Set aside.
- Place sugar in the bowl of a stand mixer or a large mixing bowl if using an electric handheld mixer. Add lemon zest and fresh thyme leaves and rub into sugar using your fingers or a fork until very fragrant and well combined, about 1 minute.
- Add butter to sugar mixture and beat on medium-low until light and fluffy, about 3 minutes, scraping the edges of the bowl as needed. Do not rush this step, you want this mixture to turn slightly pale and be light and airy. Add the egg, lemon juice and vanilla and continue to beat until well combined. Note the mixture may look curdled at first, just continue to beat over medium speed and it will blend smooth after about 3 minutes. With the mixer running on low, slowly add the flour mixture and beat until the dough just comes together, about 1 minute, scraping the edges of the bowl to ensure there are no streaks of flour. Add the white chocolate and stir just until combined, about 10 seconds. Do not overmix.
- Use a 2 tablespoon cookie scoop (or two large spoons to scoop out 2 tablespoon portions) and add the cookie dough balls to the prepared baking sheet, 6 cookies per baking sheet, about 2-inches apart. You should have about 6 extra cookies, place these on a small plate (you can bake these on the first baking sheet after it cools slightly). Transfer the baking sheets and extra cookie balls to the refrigerate and cool for at least 30 minutes.
- About 15 minutes before you are ready to bake, preheat the oven to 350F and place an oven rack in the middle position.
- Bake the cookies, one sheet at a time, until slightly golden around the edges and the tops are still pale but no longer wet, 11-13 minutes (the cookies should not turn golden brown like chocolate chip cookies). Remove from the oven and cool on the baking sheet for 10 minutes before transferring to a wire rack to cool to room temperature. Repeat with the other baking sheet. Add the extra cookie dough balls to the first baking sheet once it has cooled and bake.
Notes
- Store leftover cookies in an airtight container for up to 4 days on the counter. You can refrigerate them if you want them a bit crispier.
- Freeze leftovers in a freezer safe zip-top bag for up to 3 months.
- To make ahead, you can store the cookie dough balls in an airtight container and place in the refrigerator for up to 3 days.
- You can double this recipe as written, just be sure to only cook about 6 cookies on each tray to avoid overcrowding the baking sheet.
- Fresh thyme adds an interesting herbal flavor to these cookies. If desired, you can skip it but you will be missing one of the most unique flavors of these cookies.
- Swap out the all-purpose flour for a one-to-one gluten free flour substitute if you wish to make this recipe gluten-free.
- Refrigerating the dough allows the butter solids to setup, ensuring the cookies have a pleasant texture.
- Cornstarch helps the cookie dough hold its shape as they cook, ensuring a more tender crumb.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
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