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Meyer Lemon Cookies with fresh lemon zest on a white background and a lemon in the background.
5 from 13 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 Lemon, Meyer Lemon, Powdered Sugar
Prep Time 25 minutes
Overnight Dough Chill (optional 1 hour will do) 8 hours
Servings 24 cookies approx.
Author Mean Green Chef


  • 3 cups (360 grams) all-purpose flour
  • 1 teaspoon  Pink Himalayan Sea Salt or Kosher Sea Salt, finely ground
  • 1/2 teaspoon  baking powder
  • 1 teaspoon baking soda
  • 1 cup (240 grams) unsalted butter, softened
  • 1 cup (180 grams) brown sugar, packed
  • 1 cup (200 grams) sugar
  • teaspoons pure vanilla extract, sub vanilla paste
  • 2 large organic eggs, room temperature
  • zest of 1 Meyer lemon, zest and then juice the lemon
  • 1 Tablespoon  Fresh Meyer Lemon Juice
  • 2 cups (300 grams) white chocolate chips
  • 1/2 cup (50 grams) confectioners' sugar (powder sugar)


  1. Using a medium bowl, whisk together the flour, salt, baking powder, and baking soda until well combined. Set aside.

  2. In another mixing bowl, beat together the butter, brown sugar, and sugar until light and fluffy.

    Meyer Lemon Cookie dough ingredients being beaten.
  3. Then add the eggs 1 at a time and beat until fluffy, next you'll combine the vanilla extract, lemon zest, and lemon juice until combined. Scrape down the sides of the bowl and mix again to make sure everything is thoroughly mixed.

    organic egg being beaten int Meyer Lemon Cookie Dough
  4. Now add the flour mixture in two batches until well blended.

    Floru being mixed into Meyer Lemon Cookie Dough
  5. Pour in the white chocolate chips and mix them in by hand until incorporated into the dough. Wrap the bowl with plastic wrap and place in the fridge for 60 minutes and up to overnight.

    Meyer Lemon Cookie dough with white chocolate chips being added
  6. Preheat oven to 350°F/175°C and line a sheet pan with parchment paper. Set aside.

    Preheat the oven photo
  7. Add the powdered sugar to a bowl or plate. Begin scooping out the cookie dough with a 1.97-inch cookie scoop or tablespoon, form chilled dough into approximately 1.5-inch sized balls and then roll in the powdered sugar until coated. Be sure that they are uniform in size for baking.

    Meyer Lemon Cookie being rolled in powdered sugar in a white bowl
  8. Place the rolled cookie dough 2-inches apart on the lined sheet pan. And 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).

    Meyer Lemon Cookies ready to be baked
  9. Remove from the oven and allow them to cool for 5 minutes before transferring to a wire rack to finish cooling.

    Meyer Lemon Cookies with fresh lemon zest on a white background and a lemon in the background.
  10. Serve with a tall cold glass of milk (if that's your thing) and enjoy!

    Meyer Lemon Cookies with fresh lemon zest on a white background and a lemon in the background.

Recipe Notes

  • Prep time is approximate.
  • Once completely cooled, cookies can be stored in an airtight container at room temperature for up to 5 days.
  • To ensure they remain soft add an uncooked flour tortilla on the top and bottom of the cookies.