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–+ servings
a few lemon blueberry cookies with some extra blueberries.

Lemon Blueberry Cookies

Brooke Homec
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.
5 from 13 votes
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Prep Time 15 minutes
Cook Time 11 minutes
Course Dessert
Cuisine American
Servings 14
Calories 191 kcal

Ingredients
 

  • ½ cup (113.5 g) butter room temp
  • ⅓ cup (66.67 g) granulated sugar
  • ½ cup (110 g) brown sugar
  • 1 large egg room temp
  • 1 zest from a whole lemon
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla
  • 1½ cup (227 g) + 2 tablespoon all-purpose flour
  • ¼ teaspoon baking powder
  • ½ teaspoon (0.5 teaspoon) baking soda
  • ½ teaspoon (0.5 teaspoon) salt
  • ¾ cup (111 g) fresh blueberries
  • ¾ cup (66 g) 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.

Notes

Make sure that butter and egg have sat out for about 30 minutes before starting to make cookie dough. This means having the butter still cold, but workable. Not completely soft. 
This dough does not need to be chilled.
Using frozen blueberries will slightly alter the texture and color of the cookie.
I have given both cups and grams as measurements. Grams will be more precise, especially when measuring flour. If you don’t have a kitchen scale, no problem! Just lightly spoon flour into your measuring cup to insure its not packed in there. Light and fluffy is the key.

Nutrition

Calories: 191kcalCarbohydrates: 27gProtein: 2gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 32mgSodium: 186mgPotassium: 53mgFiber: 1gSugar: 16gVitamin A: 228IUVitamin C: 1mgCalcium: 23mgIron: 1mg
Tried this recipe?Let us know how it was!