These cookies are PERFECT for summer! My NEW White Chocolate Lemon Bar Cookies are filled with white chocolate chips, shortbread cookies (or even better… LEMON OREOS) and lots of lemon zest & flavoring. They are sunshine in a cookie, and taste exactly like a gorgeous lemon bar (in cookie form!).

Lemon Flavor

The moment I finished my new Lemon Oreo Cake (stay tuned… coming next week), that we definitely needed a delicious cookie version! My love for lemons goes way back to making Lemon Bars in the kitchen as a little girl. I knew I wanted a lemon bar cookie using the lemon Oreos, but I wasn’t sure how to get the lemon taste on point. I didn’t want to have to use a lemon curd with these (although I LOVE lemon curd and use it lots in my recipes – have you tried my LEMON BAR CAKE yet? It’s divine, btw).

To get that gorgeous lemon bar flavor in my white chocolate lemon bar cookies here, I made sure to use lemon more than one way. In fact, we have it in here in THREE ways!

First, the lemon zest. I zested up two lemons and made sure to get as much of it in the cookies as possible. The more the cookies sit with that lemon zest in there, the more rich the flavor becomes.

Next, I used Lemon flavoring. This time I LOVED using my friend Porsha’s Lemon Drop PK elixirs. It gave the cookies a really zesty lemon flavor! If you don’t have any lemon elixir from PK, I suggest using lemon extract or lemon emulsion (however, I love Porsha and suggest using her flavorings lots!).

Lastly, I used crushed lemon Oreos! Have you HAD lemon Oreos yet!? They’re my second favorite Oreo of all time (first being the carrot cake flavor). The filling added the PERFECT lemon flavor to the cookies – while also adding in the lemon-bar-shortbread flavor with the cookie itself.

Shortbread or cookie? or both?

Speaking of shortbread, I used BOTH in these cookies. Shortbread cookies AND Oreos. You can choose one or the other if you’d like to not have to buy two different kinds of cookies in order to make one new cookie, haha. I get it. However, if I can make a suggestion, grab the Lemon Oreos for the best flavor. You’ll have plenty with just the shortbread cookies, but I’m completely sold on using the Lemon Oreos for the best results.

TIPS FOR SUCCESS:

I have LOTS of cookies for you to bake from my COOKIE recipe section here on Baking with Blondie (I’m sure you’ll find a new favorite from the list!).

Here’s a few tips for making sure these cookies come out perfectly every time (which isn’t that hard because these are basically fool proof!)

  • Yes, 410 degrees on traditional (not convection bake) oven setting is perfect. Seems high, but trust me, it’s essential to nailing the toasted outside & gooey inside texture.
  • No need to mix together your dry ingredients beforehand. Just toss them right in and mix them together.
  • Eggs need to be cold, and same with your butter.
  • Make sure to completely cream together the butter and sugar before adding in the eggs and vanilla.
  • Press the add-ins below the cookie dough line. That way they don’t burn in the oven.
  • Reserve a few off the add-ins (white chocolate chips, Oreos). to press onto the outside of the cookie for a better cookie-look. Although, they will taste exactly the same either way.
  • I make mine the size of a baseball. They should flatten out slightly. If they flatten out all the way, your baking soda isn’t fresh enough. I’ve also noticed they flatten slightly as they cool, too. If you notice your first batch doesn’t flatten enough, then slightly press down on the next batch that’s headed into the oven.
  • If you decide to make these cookies smaller, just make sure to bake them a little less time and keep a close eye on them in the oven. They should still have the gooey center and golden outside texture.
  • No need to chill the cookies! That’s the best part!

I can’t wait for you guys to try this recipe. I hope you’re all having a wonderful summer so far, and are finding little ways to brighten up your kitchen. 🙂

I’d love to see these cookies or any other BwB creation you make! Make sure to tag me @bakingwithblondie or #bakingwithblondie on INSTAGRAM so I can join in on all the fun.

As always, happy baking!

xo, Mandy

Get the Recipe: White Chocolate Chip Lemon Bar Cookies

5 from 1 vote
Thick and Giant Lemon Cookies loaded with White Chocolate Chips, Lemon Zest and Shortbread Cookie Crumbles. A perfect lemon bar in a cookie!
Servings: 8 giant cookies
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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, I used "PK Lemon Drop Elixir" but you can use lemon extract or emulsion here instead
  • 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 before baking
  • 1 cup crumbled lemon Oreos OR shortbread cookies , *reserve 1/4 cup to press on top before baking

Instructions
 

  • Prep two large aluminum cookie sheets with parchment paper and set aside.
  • Preheat oven to 410 degrees (yep, that's right!)
  • In a stand mixer fitted with a paddle attachment, whip up the butter for 1 minute until it's light and fluffy, then add in the sugars to cream together with the butter for 3 minutes on high speed.
  • Scrape down the sides of the bowl and then add in the eggs, vanilla, lemon zest and flavoring. Mix again until combined.
  • Add in the flour, cornstarch, baking soda, and salt and slowly mix together on the very lowest mixer speed until just combined (don't overmix!)
  • Reserve 1/8 cup of the white chocolate chips and shortbread/Oreos, then mix in the rest on the lowest speed. Split the dough into 8 balls (baseball-sized) and place 4 on each cookie sheet. Hand-press on the chocolate and shortbread/Oreos.
  • Bake for 7-9 minutes. They should be slightly golden on the outside, slightly mounded in the middle, and thick/tall, and gooey in the center. Let them cool on the pan for 1 minute, then carefully transfer the cookies to a cooling rack to finish cooling. Enjoy!