White Chocolate and Lemon Cookies

These lemon cookies have a sticky-sweet taste cut through with the sharp flavour of citrusy lemons. Delicious paired with chunks of white chocolate and a tangy lemon drizzle.

white-chocolate-lemon cookies

My love affair with the humble cookie is far from secret: I’ve done cherry bakewell cookies, hazelnut and toffee cookies, sprinkle cookies… but today’s recipe for lemon cookies tops them all. It’s all down to the secret ingredient- condensed milk.

Dare I say it? I think this recipe may overtake my Millie’s cookies one as my go-to. These are the cookies of supermarket bakeries: bendy, sugary, and so, so good. This has to be the easiest cookie recipe in existence: I’d predict these could be whipped up in less than ten minutes. No complicated weighing, no chilling, and minimal mixing makes it super simple. With really soft butter, it mixes easily with the sugar and condensed milk into a silky smooth paste. Fold in the flour and you have perfect cookies every time.

This is such a great base recipe for cookies. With just four simple ingredients- butter, condensed milk, sugar, and flour- you can let your imagination run wild and add any sorts of flavours and extras you like. From chunky chocolate, crunchy nuts, or even cocoa powders and spices, throw in whatever is in the cupboard and you’ll be onto a winner!

The condensed milk gives these cookies quite a distinct, sweet, gooey flavour and it works so nicely paired with the sharp lemon zest. I know I’d promised to quit lemon recipes but I barely lasted a month. (Hey, if a citrus addiction is a sin I’m proud to be a sinner.) Plus creamy white chocolate chunks and a lemon drizzle, it’s a winning combination. Whenever I make white chocolate cookies, I always use white chocolate chunks instead of chocolate chips, because there’s nothing better than biting into a chocolate chunk that’s started to melt on the inside!

If, on the rare occasion that some cookies may have gone a bit stale, you can reinvent them by microwaving the cookies for a few seconds. I do this all the time with supermarket cookies and it makes them even nicer- super bendy, sugary, and with that fresh from the oven smell! Of course, these cookies are so delicious that they probably won’t last long enough to go stale…

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White Chocolate and Lemon Cookies

Prep Time: 10 minutes

Cook Time: 20 minutes

Yield: 18 cookies

White Chocolate and Lemon Cookies


  • 125g softened butter
  • 100g caster sugar
  • 100g condensed milk
  • 175g self-raising flour
  • Zest of 1 lemon
  • 75g white chocolate, cut into chunks
  • 2tbsp icing sugar
  • Lemon juice


  1. Pre-heat the oven to 170°c/340°f/gas mark 3. Line two baking tray with a sheet of greaseproof paper.
  2. In a large bowl, cream together the butter, sugar, and condensed milk until pale and smooth.
  3. Sieve in the flour. Add the lemon zest and chocolate chunks, then fold in using a large metal spoon until the flour is just combined and the chocolate is evenly distributed.
  4. Scoop generous teaspoons of the mixture onto the baking trays, leaving space between them to allow the biscuits to spread.
  5. Bake in the pre-heated oven for about 18 minutes, or until just golden. Leave to cool on the baking tray, then transfer to a wire rack.
  6. For the lemon drizzle, mix the icing sugar with enough lemon juice to create a smooth, thick paste. Pour into a piping bag fitted with a small nozzle, or use the thin end of a spoon, to drizzle the icing across the cooled cookies. ▪

These lemon cookies have a sticky-sweet taste cut through with the sharp flavour of citrusy lemons. Delicious paired with chunks of white chocolate and a tangy lemon drizzle.


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