I love everything citrus, and REALLY love the combo of lemon + white chocolate. It’s a great balance of tart and creamy, and makes for a super satisfying treat.

These cookies have a fluffy, cakey texture (think scone but less dry), are packed with lemon flavor, and have a drizzle of white chocolate to balance the flavor. They come together quickly, and are lighter than a traditional cookie since some butter is swapped out for fat-free Greek yogurt, which has less calories and fat.

*commission links below


  • 1 cup + 2 tbsp all purpose flour
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/4 cup butter, softened
  • 2 tbsp Greek yogurt (I use Fage 0%)
  • 3/4 c granulated sugar
  • 1 tsp lemon extract
  • 1 large egg
  • 1 tbsp lemon zest
  • (Optional) white chocolate chips, yellow food coloring


  1. Pre-heat oven to 350F
  2. Combine butter, Greek yogurt, and sugar and cream in a bowl (a mixer is super helpful here)
  3. Add egg, lemon zest, lemon extract and combine until uniform
  4. Add flour, salt, baking soda and combine until dough is smooth
  5. Add yellow food coloring/white chocolate chips if desired
  6. Drop dough into 1/2 inch to 1 inch balls on a parchment lined baking sheet (I prefer silicone mats because they’re reusable)
  7. Bake at 350F for 11-13 minutes, until bottoms are lightly golden
  8. Let cool on cooling rack and then drizzle with white chocolate

8 thoughts on “Lemon White Chocolate Cake Cookies

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