Lemon Blueberry Cookies with White Chocolate
Next time you're in need of a sweet treat, give my Lemon Blueberry Cookies a try. They are like a burst of sunshine in your mouth! Featuring fresh berries, creamy white chocolate chips, citrusy lemon zest, and a chewy cookie base, they're simply the bee's knees.
Servings: 10 Large Cookies
Calories: 226kcal
Ingredients
- 1 ¼ Cup All-Purpose Flour
- ½ teaspoon Kosher Salt
- ¼ teaspoon Baking Soda
- 3 Lemons zested
- ¼ Cup Brown Sugar
- ¼ Cup Granulated Sugar
- ⅓ Cup Unsalted Butter Melted
- 1 Egg large, room temperature
- 1 Tablespoon Vanilla Extract
- ½ Cup White Chocolate with a few saved for post-bake
- 1 ⅓ Cup Blueberries Fresh
- Flakey Sea Salt post-bake
Instructions
- Whisk together the all-purpose flour, salt, and baking soda in a medium bowl.1 ¼ Cup All-Purpose Flour, ½ teaspoon Kosher Salt, ¼ teaspoon Baking Soda
- Mix together the butter, sugars, zest, egg, and vanilla in a large bowl. Add the dry ingredients and stir until everything is combined. Finally, stir in the blueberries and white chocolate¼ Cup Brown Sugar, ¼ Cup Granulated Sugar, ⅓ Cup Unsalted Butter, 1 Egg, 3 Lemons
- Scoop the dough using a large cookie scoop onto a lined plate or baking tray, then refrigerate overnight, or at a bare minimum for 45 minutes. This helps add to the texture, flavor and spreading of the cookie when they are ready to bake.1 Tablespoon Vanilla Extract, ½ Cup White Chocolate , 1 ⅓ Cup Blueberries
- Prepare your baking sheets with parchment paper. Place the cookies about 3-4 inches apart on your baking sheets.
- Preheat oven to 350 degrees and one sheet at a time, bake your cookies until the edges are firm and the centers are soft, about 13-15 minutes.
- Sprinkle with flakey sea salt, cool your cookies on a wire rack and enjoy!Flakey Sea Salt
Notes
Optional Variations
As much as I love this lemon blueberry cookie recipe as written, you’re always welcome to make any edits you need to make my recipes work for your family. Here are a few variations to consider:
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- Gluten-Free - Feel free to swap in your favorite cup-for-cup all-purpose gluten-free flour blend (preferably with xanthan gum) instead, but be sure to give the dough a 30-minute rest before baking to allow the flour to rehydrate properly. If you skip this step, be warned: your cookies will likely end up grainy.
- Dairy-Free - Use vegan butter to make these treats safe for your lactose-intolerant friends.
- Go Nuts - Add another layer of flavor with a teaspoon of almond extract and up to ½ cup of sliced or slivered almonds.
Nutrition
Calories: 226kcal | Carbohydrates: 33g | Protein: 3g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 18mg | Sodium: 156mg | Potassium: 101mg | Fiber: 2g | Sugar: 19g | Vitamin A: 207IU | Vitamin C: 13mg | Calcium: 35mg | Iron: 1mg
