This recipe might become one of your all-time favorites if you’re craving something bright, sweet, and straightforward. These 5-ingredient lemon white chocolate cookies use a box of lemon cake mix as a shortcut, so there’s no need to fuss with measuring flour, butter, or baking soda.
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They’re soft, chewy, and packed with fresh lemony flavor, plus little pockets of creamy white chocolate in every bite. The result? Bakery-quality lemon cookies with minimal effort and maximum flavor. You will love them!
Simple ingredients
Here’s everything you’ll need to make these chewy, lemony cookies with a sweet white chocolate twist.
- Lemon cake mix
- Eggs
- Vegetable oil
- Confectioners sugar
- White chocolate chips or chunks
- Coconut oil or shortening (optional) –It helps smooth the chocolate if you decide to drizzle or dip.
How to make lemon white chocolate cookies
Follow these simple steps to bake a batch of soft and flavorful lemon white chocolate cookies.
Start by preheating your oven to 350°F (175°C). While that warms up, line two baking sheets with parchment paper or silicone mats and set them aside.
Combine the cake mix, eggs, and vegetable oil in a large mixing bowl. Beat everything together for about 2 minutes, until the dough is smooth and well-mixed.
Pour the confectioners' sugar into a small bowl. Using a 1½ tablespoon cookie scoop, portion the dough and roll each ball in the sugar until it's nicely coated.
Place the sugared dough balls on your prepared baking sheets, spacing them about 3 inches apart so they have room to spread.
Bake for 10 to 12 minutes until the cookies are lightly golden and puffed up. As soon as they come out of the oven, use a teaspoon (the measuring kind works best) to gently press a small indent into the center of each cookie. Let them cool in the pan for about 5 minutes.
While the cookies cool, melt your white chocolate chips or chunks in a microwave-safe bowl. Heat in 30-second bursts, stirring between each round, until smooth. If the chocolate seems too thick, stir in a little coconut oil or shortening to help loosen it up.
Once the cookies have slightly cooled and the chocolate is ready, spoon about ½ to 1 teaspoon of the melted white chocolate into the center of each cookie.
Let the chocolate set completely—this usually takes a little while at room temperature. Once set, store the cookies in an airtight container and enjoy!
Pro tips for the best lemon cookies
Use these helpful tips to make your lemon thumbprint cookies even more delicious.
To elevate this recipe, try adding fresh lemon zest or a dash of lemon extract to the dough. Just a little adds a vibrant, real citrus kick that enhances the mix’s overall lemon flavor.
For extra softness, let your eggs come to room temperature before mixing. It helps them incorporate more smoothly into the dough.
If you want to make these cookies a little fancier, melt a few chocolate chips with a bit of coconut oil and drizzle over the top once the cookies have cooled. It gives a bakery-style finish without much extra effort!
Storage tips
Depending on how long you want to keep lemon white chocolate cookies fresh, there are several ways to store them.
For short-term storage, keep them at room temperature in an airtight container for up to five days, away from heat and sunlight.
For longer storage, refrigerate the baked cookies in an airtight container for up to a month, allowing them to return to room temperature before serving. To keep them even longer, freeze the baked lemon cookies for up to three months and thaw them at room temperature when ready to enjoy.
Delicious variations to try
Would you like to adjust this recipe slightly? You can try adding some fresh lemon juice for an extra citrus kick. Just be cautious — too much liquid can change the texture of the dough.
You can also swap the white chocolate chips for semi-sweet chocolate chips or chunks if you’re after a more classic chocolate chip cookies vibe with a twist.
Another fun variation is to stir in crushed freeze-dried strawberries or raspberries for a fruity contrast to the lemon. It’s like summer in every bite.
If you want to balance the sweetness, a pinch of baking soda with a squeeze of lemon juice can boost the tang and texture.
Final thoughts
This lemon white chocolate cookies recipe is a little shortcut, a little homemade magic, and a whole lot of delicious. The combination of tangy lemon, sweet creamy white chocolate, and that soft, chewy center makes them hard to resist.
Don’t be surprised if these cookies become a family favorite. Happy baking and enjoy every chewy, zesty, chocolate-kissed bite.
FAQ
Absolutely. Melted butter can be used as a substitute for vegetable oil to achieve a richer flavor. Please note that it may slightly alter the texture, making the cookies either softer or denser.
Chilling isn’t required for this recipe, making it extremely quick to prepare. However, if you have time, chilling the dough for 15–30 minutes can help prevent excessive spreading and intensify the lemon flavor.
Yes, a teaspoon or two of fresh lemon juice can brighten the flavor even more. Be cautious not to add too much liquid, as the dough may become too soft.
For extra punch, add fresh lemon zest, lemon extract, or a touch of lemon juice. These ingredients layer in natural citrus flavor without affecting the cookie structure.
Definitely. Whether you use white chocolate chips, chunks, or even a chopped-up white chocolate bar, the result will be sweet and creamy. Just make sure the pieces are roughly the same size so they melt evenly.
These lemon white chocolate cookies are soft and chewy in the center with lightly crisped edges — the perfect texture, in my opinion! The combination of oil and eggs creates a tender, moist bite that holds up well even a day or two after baking.
You can skip the white chocolate chips if needed, but they really complement the citrus flavor. Alternatively, try swapping them for another mix-in, such as chocolate chips, chocolate chunks, or dried cranberries, for a fun variation.
5-Ingredient Lemon White Chocolate Cookies with Cake Mix
Ingredients
- 1 box lemon cake mix
- 2 eggs
- ⅓ cup vegetable oil
- ⅓ cup confectioners sugar
- 1 cup white chocolate chips
- 1 teaspoon coconut oil or shortening optional
Instructions
- Start by preheating your oven to 350°F (175°C). While that warms up, line two baking sheets with parchment paper or silicone mats and set them aside.
- In a large mixing bowl, combine the cake mix, eggs, and vegetable oil. Beat everything together for about 2 minutes, or until the dough is smooth and well mixed.
- Pour the confectioner's sugar into a small bowl. Using a 1½ tablespoon cookie scoop, portion out the dough and roll each ball in the sugar until it's nicely coated all around.
- Place the sugared dough balls on your prepared baking sheets, spacing them about 3 inches apart so they have room to spread.
- Bake for 10 to 12 minutes, or until the cookies are lightly golden and puffed up. As soon as they come out of the oven, use a teaspoon (the measuring kind works best) to gently press a small indent into the center of each cookie. Let them cool on the pan for about 5 minutes.
- While the cookies cool, melt your white chocolate chips or chunks in a microwave-safe bowl. Heat in 30-second bursts, stirring between each round, until smooth. If the chocolate seems too thick, stir in a little coconut oil or shortening to help loosen it up.
- Once the cookies have slightly cooled and the chocolate is ready, spoon about ½ to 1 teaspoon of the melted white chocolate into the center of each cookie.
- Let the chocolate set completely—this usually takes a little while at room temperature. Once set, store the cookies in an airtight container and enjoy!
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