These cookies are perfect for summer. My white chocolate lemon bar cookies are loaded with white chocolate chips, crumbled shortbread cookies (or even better—Lemon Oreos) and plenty of lemon zest and flavor. They’re sunshine in cookie form and capture the bright, tangy taste of a lemon bar.

Lemon Flavor

After finishing my Lemon Oreo Cake (more on that soon), I knew a cookie version was necessary. I’ve loved lemons since making lemon bars as a child, and I wanted these to taste like a lemon bar without relying on lemon curd. To get an authentic lemon-bar profile, I layered lemon flavor in three ways so the cookies would be bright, fresh and balanced.

First is lemon zest. I zested two lemons to give the dough an immediate citrus aroma and flavor. The longer the dough rests with the zest, the more that bright, fresh flavor develops.

Next I used lemon flavoring—an elixir, emulsion or extract. I used a lemon elixir that gives a concentrated, zesty note, but if you don’t have an elixir, a good-quality lemon extract or emulsion works well too.

Lastly, I folded in crushed Lemon Oreos. The filling and lemon cookie pieces add both lemon flavor and a shortbread-like texture that echoes traditional lemon bars. If you haven’t tried Lemon Oreos, they’re a lovely addition; if you prefer, you can use plain shortbread cookie crumbles instead.

Shortbread or Cookie? Or Both?

I used both shortbread cookies and Lemon Oreos in this recipe to maximize the lemon-bar feel. You can use only one type of crumble if you prefer to simplify shopping, but for the most authentic lemon bar experience I recommend the Lemon Oreos. Either option works—shortbread adds buttery texture while Lemon Oreos bring a stronger lemon note.

Tips for Success

These cookies are forgiving, but a few simple tips will help you get the ideal toasted exterior and gooey center every time.

• Preheat your oven to 410°F on a traditional bake setting (not convection). It sounds high, but it’s key to achieving a slightly toasted outside and soft, gooey inside.
• No need to pre-mix the dry ingredients—add them directly and mix on low until just combined.
• Use cold eggs and cold butter for the best texture.
• Cream the butter and sugars thoroughly before adding eggs and flavorings so the dough aerates.
• Press most mix-ins slightly below the dough surface so they don’t over-brown; reserve some chips and cookie crumbles to press onto the tops for a finished look.
• Shape the dough into baseball-sized balls for thick, tall cookies. They should flatten slightly while baking; if they over-flatten, your baking soda may be old.
• If making smaller cookies, reduce bake time and watch closely to maintain a gooey center with a golden outside.
• There’s no need to chill the dough—these bake beautifully straight from the mixer.

I can’t wait for you to try this recipe. I hope your summer is full of little moments that brighten your kitchen and your day.

If you make these or any other recipe from my collection, I’d love to see your photos—tag me on Instagram so I can celebrate your baking.

As always, happy baking!

xo, Mandy

Get the Recipe:
White Chocolate Chip Lemon Bar Cookies

5 from 1 vote

Thick, giant lemon cookies loaded with white chocolate chips, lemon zest and shortbread cookie crumbles—everything you love about a lemon bar in a cookie.

Servings: 8 giant cookies

Print Recipe
Pin Recipe
Leave a Review

Ingredients

• 1 cup unsalted butter, cold
• 1 cup brown sugar, packed
• 1/4 cup granulated sugar
• 2 large eggs, cold
• 1 teaspoon pure vanilla
• 2 Tablespoons lemon zest
• 1 Tablespoon lemon elixir/emulsion/extract (use a preferred lemon flavoring)
• 3 1/2 cup all purpose flour
• 1 teaspoon cornstarch
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 1/2 cup white chocolate chips, reserve a few to press on top
• 1 cup crumbled Lemon Oreos or shortbread cookies, reserve 1/4 cup for the tops

Instructions

• Prep two large baking sheets with parchment paper and set aside.
• Preheat the oven to 410°F (traditional bake).
• In a stand mixer fitted with the paddle attachment, whip the cold butter for 1 minute until light, then add both sugars and cream on high for 3 minutes.
• Scrape the bowl, then add the eggs, vanilla, lemon zest and lemon flavoring. Mix until combined.
• Add the flour, cornstarch, baking soda and salt. Mix on the lowest speed until just combined—do not overmix.
• Reserve 1/8 cup each of the white chocolate chips and cookie crumbles. Mix the remaining chips and crumbles into the dough on low. Divide the dough into 8 baseball-sized balls and place four on each sheet. Press the reserved chips and crumbles onto the tops.
• Bake 7–9 minutes until slightly golden on the outside and still thick and gooey in the center. Let the cookies cool on the pan for 1 minute, then transfer to a rack to finish cooling. Enjoy!