These Lemon Blueberry Cookies are full of delicious flavor! They have perfect crispy edges and a delicious soft and chewy center, plus you only need a hand whisk and a spatula to make these, making them so easy. They are bursting of blueberry and fresh lemon flavor and are filled with white chocolate chips. These chewy and soft cookies are the perfect summer cookie.
These Lemon Blueberry Cookies only uses simple ingredients making for a super easy recipe. These delicious blueberry lemon cookies cookies are full of lemon and intense blueberry flavor as well as lots of white chocolate chips. These delicious cookies are hard to not eat the whole batch of at once.
These cookies are perfect cookie to serve for any gathering.
For more cookie recipes, try Bakery Style Chocolate Chip Cookies, Raspberry Cheesecake Cookies and Nutella peanut butter cookies.
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WHY THIS RECIPE WORKS
- Easy to make: These cookies are so easy to make, and only needs a bowl and a hand mixer.
- Crispy edges and soft center: These cookies have perfectly crispy edges with the best chewy and soft center!
- Blueberry and Lemon: These cookies are filled with blueberry and lemon!
INGREDIENT NOTES
These are some of the key ingredients for this recipe. For a full list of ingredients, check out the recipe card below.
- Blueberries: I recommend using frozen blueberries, and especially wild blueberries as they have extra flavor and more intense in color.
- Lemon: Both the zest and lemon juice is added to the cookies.
- Butter: The butter is melted in the microwave or in small sauce pan over low heat. Use salted or unsalted butter.
- Brown sugar: The brown sugar gives more moister to the cookie dough, which makes for a more soft and chewy texture.
- White Chocolate Chips: The white chocolate chips are added to the cookie dough.
STEP BY STEP INSTRUCTIONS
Here is how to make and bake these Lemon Blueberry Cookies. This recipe doesn't need an electric mixer. Just two large bowls, a whisk and a spatula.
The full recipe is down below in the recipe card.
STEP 1: Melt the butter in the microwave or in a small saucepan over low-medium heat. You don’t want it to bubble, as to not lose any of the liquid in the butter. Add the granulated sugar, brown sugar and zest from half a lemon into a bowl and pour the melted butter over it. Let it sit while preparing the other ingredients.
STEP 2: In a large mixing bowl, stir together all purpose flour, baking powder, baking soda, and salt. With a hand whisk, stir together the butter and sugars for 1 minute. Add the egg, vanilla extract and lemon juice and mix it in. Add the dry ingredients and with spatula mix it together until just combined.
STEP 3: Lastly add the wild blueberries and white chocolate and gently fold them in. The blueberries will color the dough a bit. It’s important not to over mix the dough.
STEP 4: Using a 2 tbsp/ 1.3 ounce cookie scoop, scoop out 16 cookie dough balls and place them pre scooped in the fridge. Let them sit in the fridge for 1 hour.
Before starting, preheat the oven to 175ºC/ 350ºF conventional oven. Prepare a baking sheet with parchment paper.
STEP 5: Place 6 cookies per baking tray and bake them for 12-13 minutes. Once baked, let them cool down on the baking tray for 5 minutes as they still will be soft when they are done. After they have cooled down a bit, use a spatula to lift them onto a cooling rack.
EXPERT BAKING TIPS
- Use a kitchen scale: My default setting for my recipes is grams. It is the most precise way of measuring out your ingredients, I therefore highly recommend using a kitchen scale.
- Don't over mix your batter: I always use a spatula after everything has mixed together, to give it one final gentle fold together. This makes sure everything in the bottom of the mixing bowl has been mixed into the batter.
- Light vs. dark baking pans: For the best result, use an aluminum baking pan, greased with butter and lined with baking paper in the bottom. Aluminum pans are light in color and therefore attract less heat. That means it bakes more gently which results in a softer cake. If you use a black baking pan it'll attract a lot more heat. That will then give a darker crust, which can result in a dryer cake.
FAQ
Yes, use a large cookie scoop (2,5-3 oz) and bake them for 14-16 minutes.
Yes, scoop the cookie dough into balls and place them in an airtight container or cover them with plastic wrap, then store the cookie balls in the fridge overnight. Bake the cookies as instructed in the recipe.
Scoop the cookie dough into balls and store them in an airtight container. You can store them in the freezer for up to 30 days. Let the cookie ball thaw for 1 hour before baking them as instructed in the recipe.
STORAGE
Store the lemon blueberry cookies in a cookie jar or an airtight container. They are best enjoyed within 1 day when baked.
Other Cookie Recipes To Try
Make sure leave a STAR REVIEW if you loved this recipe! Make sure to tag me on Instagram @juliemarieeats. To get more ideas by following me on Pinterest.
Lemon Blueberry Cookies
Ingredients
LEMON BLUEBERRY COOKIES
- 110 g butter
- 150 g granulated sugar
- 50 g brown sugar
- Zest of half a organic lemon
- 275 g all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 large egg
- 1 teaspoon vanilla extract
- 2 teaspoon lemon juice
- 85 g white chocolate chips
- 75 g frozen wild blueberries
Instructions
- Melt the butter in the microwave or in a small saucepan over low-medium heat. You don’t want it to bubble, as to not lose any of the liquid in the butter. Add the granulated sugar, brown sugar and zest from half a lemon into a bowl and pour the melted butter over it. Let it sit while preparing the other ingredients.110 g butter, 150 g granulated sugar, 50 g brown sugar, Zest of half a organic lemon
- In a bowl, stir together flour, baking powder, baking soda, and salt.275 g all-purpose flour, ½ teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon salt
- With a hand whisk, stir together the butter and sugars for 1 minute.
- Add the egg, vanilla extract and lemon juice and mix it in.1 large egg, 1 teaspoon vanilla extract, 2 teaspoon lemon juice
- Add the flour mixture and with spatula mix it together until just combined.
- Lastly add the wild blueberries and white chocolate and gently fold them in. The blueberries will color the dough a bit. It’s important not to over mix the dough.85 g white chocolate chips, 75 g frozen wild blueberries
- Using a 2 tbsp/ 1.3 ounce cookie scoop, scoop out 16 cookies and place them pre scooped in the fridge. Let them sit in the fridge for 1 hour.
- Preheat the oven at 175ºC / 350ºF and prepare a baking sheet with baking paper.
- Place 6 cookies per baking tray and bake them for 12-13 minutes.
- Once baked, let them cool down on the baking tray for 5 minutes as they still will be soft when they are done. After they have cooled down a bit, use a spatula to lift them onto a cooling rack.
Sabine
I love the flavour and colour. One of my favourites.
Very easy to make. ❤️