Close up photo of Meyer Lemon Cookies with fresh lemons and lemon peel garnish and a sprinkle of powdered sugar.
5 from 2 votes

Meyer Lemon White Chocolate Chip Cookies

These Meyer Lemon White Chocolate Chip Cookies may be the perfect bite. Tempting sweet lemon cookies, with hints of white chocolate and a touch of sea salt. They have become a favorite and are frequently requested for parties.
Category Desserts
Cuisine American
Keyword Meyer Lemon White Chocolate Chip Cookies
Prep Time 20 minutes
Total Time 30 minutes
Servings 24 cookies approx.
Author Mean Green Chef


  • 1 1/2 cups (180 grams) all-purpose flour
  • 1/2  teaspoon  kosher sea salt  
  • 1/4  teaspoon  baking powder
  • 1/8  teaspoon baking soda
  • 1/2 cup (115 grams) unsalted butter, softened
  • 1/2  cup (90 grams) brown sugar, packed
  • 1/2  cup (100 grams) sugar
  • ½  teaspoon  pure vanilla extract
  • egg, room temperature
  • teaspoon  Meyer Lemon zest
  • Tablespoons  Fresh Meyer Lemon juice
  • 1 cup (175 grams) white chocolate chips
  • 1/4  cup (25 grams) confectioners' sugar


  1. Using a medium bowl, whisk or sift together the flour, salt, baking powder, and baking soda (whisk for at about 20 seconds until well combined). Set aside.
  2. In a mixing bowl, beat together the butter, brown sugar, and sugar until light and fluffy.
  3. Beat in the vanilla extract, egg, Meyer Lemon zest, and juice until well combined.
  4. Scrape down the sides of the bowl and mix again to make sure everything is combined.
  5. Stir in the flour mixture and chips until just blended, making sure to scrape the bottom of the bowl to get all of the flour.

  6. Transfer your dough into a glass bowl, take a piece of plastic wrap and wrap around your dough. Then tightly cover the top of the bowl with another piece of plastic wrap.
  7. Place in the fridge and chill 8 hours or overnight.
  8. Preheat oven to 350°F/175°C
  9. Sift the confectioners' sugar onto a large plate. Form chilled dough into 1 inch sized balls. Roll the balls in the confectioners' sugar then place 2 inches apart on the lined sheet pans.
  10. Bake for 10-14 minutes or until the bottoms of the cookies just begin to turn light golden and the tops of the cookies look matte (no wet sheen appearance).
  11. Remove from the oven and allow to cool for a 5 minutes before transferring to a wire rack to finish cooling.

Recipe Notes