Recipe courtesy of Ching-He Huang

Lemon Curd and Stem Ginger White Chocolate Chip Cookies

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  • Level: Easy
  • Total: 1 hr 55 min
  • Prep: 10 min
  • Inactive: 1 hr
  • Cook: 45 min
  • Yield: 21 large or 36 medium cookies
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2 cups all-purpose flour (scooped)

1 teaspoon sea salt

1/2 teaspoon baking soda

2 sticks unsalted butter, softened

1/2 cup dark brown sugar

1/2 cup granulated sugar

1 teaspoon pure vanilla extract

2 large organic eggs

1/3 cup prepared lemon curd

1/4 cup chopped stem ginger (about 3 balls of ginger)

2 teaspoons lemon zest (from about 1 lemon)

5 ounces white chocolate chips


  1. Preheat the oven to 350 degrees F. Line 2 large baking sheets with parchment. 
  2. Whisk together the flour, salt and baking soda in a medium bowl and set aside. 
  3. Place the butter, brown sugar and granulated sugar into a stand mixer and beat on medium-high speed until combined. Scrap down the sides and mix briefly. Add the vanilla and eggs and beat on medium-high until combined. Mix in the lemon curd, stem ginger and lemon zest. 
  4. Lower the speed to medium and slowly beat in the flour mixture in 2 batches. Fold in the white chocolate chips. 
  5. Scoop 6 heaping tablespoons of dough onto each prepared baking sheet, about 2 inches apart. Bake until golden brown, 11 to 15 minutes. Let cool on the baking sheets for 15 minutes before transferring to a rack to cool completely. Store in an airtight container for up to 3 days.