blueberry lemon cookies

Blueberry White Chocolate Chip Cookies - Fresh blueberries are combined with bright lemon zest and buttery, sweet white chocolate chips for the perfect summer cookie recipe!

Blueberry White Chocolate Chip Cookies

unsalted butter, (softened (2 sticks))

sugar

brown sugar

eggs

vanilla extract

lemon

baking powder

salt

all-purpose flour

blueberries ((or frozen))

white chocolate chips

Preheat the oven to 350 degrees F. Line several baking sheets with parchment paper.

Using an electric stand mixer, cream the butter and both sugars together (on high speed) until light and fluffy, 3-5 minutes.

Scrape the bowl with a rubber spatula. Then turn the mixer of low and mix in the eggs, lemon zest, vanilla extract, baking powder, and salt.

Scrape the bowl again, then slowly beat in the flour. Once the flour is fully combined, turn off the mixer and add in the blueberries and white chocolate chips. GENTLY fold by hand, as to not squash the blueberries.

Roll the dough into 1 ¼ inch balls and place on the baking sheets 2 ½ inches apart. Press the tops, ever so slightly, to help keep the cookies uniform in shape.

Bake for 11-12 minutes until the edges are set, and slightly golden. Allow the cookies to rest on the cookie sheets for 5 minutes before moving.

These cookies a light, fresh lemon flavor, juicy freshblueberries, and sweet white chocolate chips. The sugar on the outside givesthem a crispy exterior, while the inside stays nice and soft.

Blueberry Lemon Cookies

butter (room temperature)

cream cheese (room temperature)

vanilla

lemon extract

lemon juice

lemon zest

baking soda

flour (measured correctly)

blueberries

Preheat oven to 350 degrees Fahrenheit and either grease or line 2 baking sheets, Cream together butter, 1 3/4 cups of sugar, cream cheese, for 2 minutes until smooth and fluffy. Add in egg, vanilla, lemon extract, lemon juice, and lemon zest and beat for 1 minute.

Mix in salt, baking soda, and flour by hand until flour is just combined. Then gently fold in chocolate chips and blueberries—try not to mash any of the blueberries.

Place 5 tablespoons of sugar in a small bowl. Scoop about ¼ cup of dough and roll the ball of dough in the sugar. Freeze the dough balls for at least 1 hour before baking (You need to the freeze the dough or you’ll end up with cookies that look like puddles).

Bake for 13-16 minutes until the edges of the cookies are just barely golden. Let cookies sit on the cookie sheet for at least 10 minutes before transferring to a cooling rack. If you make small cookies be sure to decrease the baking time.

You&#039;ll love these lemon blueberry cookies because they have just the right amount of sweetness and tartness!

Lemon Blueberry Cookies

unsalted butter

brown sugar (90 g)

tbsp lemon zest of 1 unwaxed lemon

tbsp lemon juice

tsp vanilla extract

tsp baking powder

tsp baking soda

all purpose flour (120 g) (plain flour)

blueberries (60 g)

In a large bowl, cream together the room temperature butter and brown sugar using an electric hand mixer.

Mix in the lemon zest, vanilla extract and lemon juice - don&#39;t worry, it&#39;s normal for the mix to separate at this stage, it&#39;ll come back together in the next step!

In a separate small bowl, whisk together the salt, baking soda, baking powder and flour. For best results, sift them into the bowl.

Slowly add the dry ingredients into the wet ingredients. Mix until comined, then fold in the fresh blueberries with a spatula.

Place the lemon cookie dough into the fridge for 30 minutes.

Shape your cookies onto a cookie sheet using a spoon or ice cream scoop. Place the baking tray into the fridge for a minimum of 2 hours.

After 2 hrs, preheat your oven to 350°F (180°C) [320°F (160°C) fan].

Bake the cookies for 12-15 minutes or until the edges are golden brown.

Remove the tray from the oven and allow for the cookies to cool completely on a wire rack before removing them from the baking sheet.

These lemon blueberry cookies are soft and chewy lemon filled sugar cookies packed with fresh or frozen blueberries. What I love most about this lemon blueberry cookie recipe is that it’s no chill and is easy to make in one bowl. Make these blueberry lemon cookies for a wonderfully delicious taste of spring all year long.

Lemon Blueberry Cookies Recipe

(300 g) all purpose flour

cornstarch

¼ tsp baking soda

(300 g) granulated sugar

(226 g) unsalted butter, melted

tsp (5 ml) vanilla extract

(105 g) fresh blueberries

Preheat

Preheat the oven to 375 F (190 C) for about 20-30 minutes before baking the cookies. Line a large baking sheet with parchment paper.

Melt

In a small bowl, melt the butter and cool in the fridge for about 10 minutes.

Whisk

In another bowl whisk together the flour, cornstarch, baking powder, baking soda and salt until well combined. 

In a large mixing bowl, whisk the sugar and lemon zest together until they are the consistency of wet sand. Whisk in the cooled melted butter until well combined. Whisk in the egg, egg yolk and vanilla extract until smooth and well combined.

Stir

Stir the dry ingredients into the wet until just combined. Gently stir in the fresh or frozen blueberries until combined. 

Scoop

Using a medium cookie scoop (2 tablespoons, 30 ml), scoop the lemon blueberry cookie dough into balls. If rolling the cookies into sugar, roll the cookie dough into the sugar and place onto the lined baking sheet about 3 inches (8 cm) apart. 

Bake

Bake at 375 F (190 C) for 10 -12 minutes or until the edges of the cookies are set and are a light golden brown. 

Cool

Cool the chewy lemon blueberry cookies on the baking sheet for 3-4 minutes. Then transfer to a cooling rack to cool completely to room temperature and enjoy!

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The most viewed blueberry lemon cookies recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine