Lemon blueberry cookies are a buttery cookie loaded with lemon juice and zest, fresh blueberries, white chocolate chunks and a sprinkle of salt. A perfectly sweet, tart and slightly salty cookie.
It's no secret that I love all things lemon, and these lemon blueberry cookies are no exception. They're a light and chewy lemon cookie filled with fresh blueberries and white chocolate chunks.
And if you love lemon as much as I do you should also try my lemon coconut white chocolate cookies, my lemon blackberry cake, or my lemon bars with graham cracker crust.
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Why You Will Love These
EASY TO MAKE: This recipe is really simple to make and comes together so quick.
NO CHILLING REQUIRED: The cookie dough doesn't need to be chilled, so you can be eating these cookies in less than an hour.
LEMON & BLUEBERRY: The lemon flavored cookie with the pops of fresh blueberries is the perfect combo.
Ingredient Notes
- Butter: Make sure your butter is not too soft, or your cookies will spread to thin.
- Lemon: Make sure you zest your lemons before you cut it and juice it.
- Flour: Use a scale to weigh if you have one so that you don't use too much or too little flour.
- Blueberries: I prefer to use fresh blueberries for these. If using frozen just note that the color of the cookies will likely be a purplish/blue.
- White Chocolate: I used a chopped up Lindt bar, but chocolate chips would be great also.
Step by Step Instructions
Step 1: Place the butter and sugars in a stand mixer fitted with a paddle attachment. Beat on medium-high speed until light and fluffy, 3 to 4 minutes.
Step 2: Add egg, zest, lemon juice and mix until smooth on low speed. Beat in vanilla.
Step 3: Slowly mix in dry ingredients, being careful not to over mix. I usually stop when I still have some flour remnants around the bowl. Fold in white chocolate chunks first, then carefully fold in blueberries.
Step 4: Scoop the dough into large cookie balls using a 3 tablespoon scoop and place 6-8 per cookie sheet. Sprinkle with flaked sea salt.
Step 5: Bake cookies for 11-14 minutes or until a light golden brown around the edges. If your cookies don't come out in a perfect circle, I like to take a spatula and circle the rim of the cookie to bring in any spots that have spread a little too far.
Expert Baking Tips
If your lemon doesn't seem to be very soft, simply microwave it for about 10 seconds and roll it around to help get the juices flowing.
If your cookies don't come out in a perfect circle, I like to take a spatula and circle the rim of the cookie to bring in any spots that have spread a little too far.
FAQ
The main reason cookies turn out flat is that either the butter was too soft, or there wasn't enough flour in the dough.
Fresh blueberries are definitely preferred for texture and color, but you can use frozen if you're in a pinch.
No, but I would highly suggest it, because you are also going to want the zest from the lemon.
Storing & Freezing
Lemon blueberry cookies will remain fresh if stored in an airtight container at room temperature for 3-4 days. You can also prep the cookie dough in advance and store it in the fridge for about a week.
Freezing
You can freeze your cookies in an airtight container for 2-3 months with them remaining fresh. You can also freeze the cookie dough balls if you would like to bake them one at a time.
Other Spring Recipes to Try
Raspberry White Chocolate Loaf Cake
For more yummy treats follow me on instagram @thesaltedsweets. And be sure to tag me and comment if you make them and love them as much as I do.
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Lemon Blueberry Cookies
Ingredients
- ½ cup butter room temp
- ⅓ cup granulated sugar
- ½ cup brown sugar
- 1 large egg room temp
- 1 zest from a whole lemon
- 1 tablespoon lemon juice
- 1 teaspoon vanilla
- 1½ cup + 2 tablespoon all-purpose flour
- ¼ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup fresh blueberries
- ¾ cup white chocolate bar chopped
- flaked sea salt for sprinkling on top
Instructions
- Preheat oven to 375 F. Line 2 baking sheet with parchment paper and set aside.
- Place the butter and sugars in a stand mixer fitted with a paddle attachment. Beat on medium-high speed until light and fluffy, 3 to 4 minutes.
- Add egg, zest, lemon juice and mix until smooth on low speed. Beat in vanilla.
- Slowly mix in dry ingredients, being careful not to over mix. I usually stop when I still have some flour remnants around the bowl.
- Fold in white chocolate chunks first, then carefully fold in blueberries.
- Scoop the dough into large cookie balls using a 3 tablespoon scoop and place 6-8 per cookie sheet. Sprinkle with flaked sea salt.
- Bake cookies for 11-14 minutes or until a light golden brown around the edges. Sprinkle with a little extra salt if you love that like I do.If your cookies don't come out in a perfect circle, I like to take a spatula and circle the rim of the cookie to bring in any spots that have spread a little too far.
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