Jumbo White Chocolate Coconut Lemon Sugar Cookies are jumbo-sized, extra thick and chewy and loaded with white chocolate chunks and shredded coconut.
These white chocolate sugar cookies are a twist on my Thick and Chewy Sugar Cookies They have the perfect buttery flavor and taste and melt in your mouth with each bite. They are tall and thick, with a chewy texture, just like the bakery-style ones. White chocolate, lemon and coconut give these lemon white chocolate cookies the perfect blend of flavors and textures.
Why I Love These Lemon Coconut Cookies
Made with simple pantry ingredients
Just a few easy steps
Perfect golden brown outside and chewy inside
What Makes Cookies Thicker?
- Chill the dough – After mixing, refrigerate the dough for at least 30 minutes or overnight. This firms up the dough, preventing it from spreading too much in the oven.
- Mix the ingredients just until combined to avoid developing too much gluten, which can make cookies spread thinner.
- Cold or chilled butter: Cold or softened butter keeps the dough firm and reduces spreading.
- Shape – forming taller, cylindrical dough balls instead of flat or rounded shapes helps maintain thickness as they bake.
- Prevent Excess Spreading
Cornstarch reduces the amount of gluten formed, which keeps the dough firmer. This firmness prevents the cookies from spreading too much in the oven.
Ingredients in Jumbo White Chocolate Coconut Lemon Sugar Cookies
- 1/2 cup Unsalted butter – make sure your butter is at room temperature
- 3/4 cup light brown sugar – adds to the chewiness of the cookie
- 1/4 cup granulated sugar
- 1 large Egg
- 1/2 tsp vanilla extract
- 2 cups all Purpose Flour – gluten free option, use Bobs Red Mill 1:1 or other 1:1 flour
- 1/2 tsp Salt – Kosher Salt
- 1/2 tsp baking powder
- 2 tsp cornstarch
- 1 tsp lemon extract (not lemon juice)
- 1/2 cup unsweetened shredded coconut
- 1/2 cup chopped white chocolate or white chocolate chips – I prefer chopped white chocolate so there are hunks of chocolate
Instructions
- Preheat oven to 375 degrees
- In the bowl of a stand mixer with a paddle attachment or an electric hand mixer, beat on medium-high speed; cream the butter, 1/4 cup sugar, and brown sugar until light and fluffy (2 minutes)
- Add the egg and vanilla and mix until well combined (about 1 minute), then add the lemon extract
- Whisk flour, baking powder, cornstarch, and salt in a medium bowl.
- Add the flour mixture to the wet ingredients and mix on low speed until the dough comes away from the side of the bowl and is well combined, scraping down the sides of the bowl.
- Stir in coconut and white chocolate
- Cover the bowl with plastic wrap and chill the sugar cookie dough in the refrigerator for 1-2 hours (the longer, the better, as the flavor will absorb more). This also helps to make the cookies taller.
- Using a large cookie scoop, add cookie dough to a greased baking sheet, parchment paper or use a silicone mat – these are my favorite ones from Amazon.
- Bake cookies in the oven at 375 degrees for 16-18 minutes. Remove when the center still seems slightly underdone. Leave them on the baking sheet for 15 minutes. They will continue cooking, remove them from the pan and transfer them to a cooling rack.
Storing Jumbo White Chocolate Coconut Lemon Sugar Cookies
These cookies will last 3-4 days in an airtight container. They freeze well, so I like to put them in a gallon-sized freezer bag and pop them in the freezer. They will last several months if stored like these, and they are perfect to pull out when you want a special treat.
More Sugar Cookie recipes
Crunch almond-topped sugar cookies
Jumbo White Chocolate Coconut Lemon Sugar Cookies
Extra thick and chewy and loaded with hunks of white chocolate and shredded coconut
Ingredients
- ½ cup Unsalted butter room temperature
- ¾ cup brown sugar
- ¼ cup granulated sugar
- 1 large Egg
- ½ tsp vanilla extract
- 2 cups all Purpose Flour
- ½ tsp Salt – Kosher Salt
- ½ tsp baking powder
- 2 tsp cornstarch
- 1 tsp lemon extract
- ½ cup unsweetened shredded coconut
- ½ cup chopped white chocolate or white chocolate chips
Instructions
- Preheat oven to 375 degrees
- In the bowl of a stand mixer with a paddle attachment or an electric mixer, beat on medium-high speed; cream the butter, 1/4 cup sugar, and brown sugar until light and fluffy (2 minutes)
- Add the egg and vanilla and mix until well combined (about 1 minute), then add the lemon extract
- Whisk flour, baking powder, cornstarch, and salt in a medium bowl.
- Add the flour mixture to the wet ingredients and mix on low speed until the dough comes away from the side of the bowl and is well combined, scraping down the sides of the bowl.
- Stir in coconut and white chocolate
- Cover the bowl with plastic wrap and chill the sugar cookie dough in the refrigerator for 1-2 hours (the longer, the better, as the flavor will absorb more). This also helps to make the cookies taller.
- Using a large cookie scooper, add cookie dough to a greased baking sheet or use a silicone mat – these are my favorite ones from Amazon.
- Bake cookies in the oven at 375 degrees for 16-18 minutes. Remove when the center still seems slightly underdone. Leave them on the baking sheet for 15 minutes. They will continue cooking, remove them from the pan and transfer them to a cooling rack.
Tried this recipe?Let us know how it was!
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