Our lemon and white chocolate cookies are baked for 15 minutes. They are only 142 calories per cookie and taste great with a cup of tea.
How do you make a batch of lemon cookies even more tempting? You add white chocolate of course! This is a classic flavour combination and it’s easy to see why it is still so popular.
Ingredients
- 125g (4½oz) butter, softened
- 125g (4½oz) caster sugar
- 1 tsp pure lemon oil
- 1 egg
- 450g (1lb) plain flour
- 1 tsp baking powder
- 2 tbsp milk
- 200g (10½oz) white chocolate
WEIGHT CONVERTER
Method
- Heat the oven to 170C (150C fan, Gas 3). Line one or two baking sheets with baking
- parchment.
- Beat the butter and sugar in a large bowl until pale and creamy. Add the lemon oil and beat for a further 30 seconds. Beat in the egg until just combined. In a separate bowl combine the flour and baking powder. Mix into the butter mixture, adding enough of the milk to make a dough. Chill for 15 minutes or overnight wrapped in cling film.
- Roll out the dough on a lightly floured surface, about 4mm (¼in) thick. Using a 6cm (2½ in) round cutter, cut the dough into rounds then transfer on to the prepared trays.
- Bake for 15–18 minutes, or until lightly golden. Allow to cool slightly then transfer to a wire rack and allow to cool completely.
- When the cookies are cool, melt the chocolate in the microwave or in a bowl over a pan of gently simmering water. Half dip each biscuit into the chocolate then leave to set on baking parchment in a cool place. Alternatively, drizzle the chocolate over the cookies.
Top tips for making lemon and white chocolate cookies
If you can’t find lemon oil you could flavour the biscuit dough with the zest of one lemon and a tablespoon or two of the juice. For tips on how to store or decorate the cookies read our guidance below.
How many calories in a lemon and white chocolate cookie?
If you make this recipe, each cookie has 142 calories and 6.4g fat.
Which chocolate is better for cookies?
White chocolate is the most difficult chocolate to work with as it has the lowest cocoa fat content and is prone to splitting. If you find the idea of dipping the cookies too stressful, add 50-100g white chocolate chips to the cookie dough instead. You could also drizzle the dipped cookies with some melted dark chocolate for a lovely visual and flavour contrast.
Is it better to bake cookies with butter or oil?
This recipe uses butter because it adds a delicious flavour and texture. Cookies made with butter tend to be lighter and fluffier in texture thanks to the creaming process in the method. Cookies made with oil are often more dense and crunchy.
In this recipe you need to melt the white chocolate. Whether you like to do this in the microwave or in a bowl set over a pan of simmering water, a Pyrex glass bowl is the ideal tool for the job.
If you have made the Mary Berry lemon drizzle cake, we think it should be next on your list. You might also like our easy chocolate chip cookies or these lemon shortbread are great on a picnic.
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