These chewy lemon blueberry cookies are loaded with white chocolate chips and flavorful blueberries, are chewy in the middle, and crispy on the edges.
These cookies come together in one bowl and are super easy to make. They have so much flavor and remind me of a lemon blueberry cake with the chewy texture of chocolate chip cookies.
These are the ultimate spring and summer cookies. It is fresh, fruity, zesty from the lemon zest, lemony from the lemon juice, and has blueberry in every bite.
I love making fruity recipes in the spring and summer time like our lemon shortbread cookies, blueberry biscuits, strawberry shortcake cake, strawberry crumble, orange pound cake, no bake mini cheesecakes, cherry galette, and cheesecake with strawberry sauce.
Jump to:
Why this recipe works
- Flavor- these cookies are loaded with lemon flavor from the lemon zest and lemon juice and blueberry flavor from the blueberries.
- Ease- these cookies are so easy to make and come together in just one bowl!
- Texture- the texture for these cookies is just perfect, when they are freshly baked, they are crispy on the edges and chewy in the middle.
Ingredients
Before you start to make this recipe, measure and prepare your ingredients so the cooking process will go smoothly and easily.
Full measurements are in the recipe card below.
Butter- use unsalted butter for this recipe. Only butter will work for this recipe, no margarine, and no coconut oil. Margarine has a weird taste and can ruin the flavor of these delicious cookies.
Flour– we used all-purpose flour for this recipe. cake flour will work great as well.
Baking soda and baking powder – baking soda and baking powder help the cookies rise and spread. Make sure that your levelers aren't expired.
Sugar- we used granulated sugar for this recipe. You can use caster sugar as well.
Lemon juice- use fresh lemon juice for this recipe. Fresh lemon will give you the best result. We don't recommend using store-bought lemon juice. This will make the flavor pop!
Lemon zest- you will need ½ teaspoon of lemon zest. We recommend zesting the lemon first and then juicing it.
Blueberries- I recommend using frozen blueberries for more intense color and a chewy cookie texture. If you can, use frozen wild blueberries. They are best for these cookies.
Brown sugar- I like using light brown sugar for this. The brown sugar adds a caramelly flavor and chewy texture to the cookies.
Eggs- you will need 1 large egg for this recipe. Make sure that your egg is at room temperature.
Vanilla extract- adds extra flavor.
Cornstarch- cornstarch helps to create a tender texture for these cookies, plus, it keeps the cookie thick and soft.
Kosher salt- you will need about ½ teaspoon of kosher salt for this recipe.
White chocolate chips- use your favorite brand of white chocolate chips!
Instructions
Into a big mixing bowl, add the room temperature butter, granulated sugar, brown sugar, kosher salt, and vanilla extract, and cream it with an electric hand mixer for 2-3 minutes or until it's creamy and light in color.
Add the egg, lemon juice, and lemon zest, and mix until creamy.
Add the flour, baking powder, and baking soda, and mix until almost combined.
Add the frozen blueberries and white chocolate chips and mix until just combined. Do not overmix!
Cover the bowl with plastic wrap and let the dough rest in the fridge for at least an hour. We let the dough rest in the fridge overnight.
Preheat the oven to 180c (350f) and prepare a baking sheet with parchment paper.
Use a large cookie scooper to scoop out the cookies or scoop the cookies with a regular tablespoon, 3 tablespoons at a time.
Place the cookie dough balls onto a parchment paper-lined baking sheet and bake in a 180c (350f) preheated oven for 12-14 minutes. Immediately top them with more white chocolate chips.
Expert Tips
- Use room temperature ingredients. It is important that you use room-temperature ingredients like eggs and butter. This step ensures that your mixture mixes into a homogenous mixture and bakes perfectly.
- Don’t overmix the batter, you don’t want to develop the gluten in the flour. This step ensures you have moist cookies and not dense and dry cookies.
- Make sure that your butter is at room temperature. An hour or two before making these cookies, take the butter out of the fridge and let it come to room temperature. The butter should be soft to the touch. If your butter is too cold, it will be harder to mix and there will be lumps of butter in the dough.
- Measure your flour correctly! When measuring your flour, avoid scooping it with a measuring cup. Instead, stir the flour with a spoon to create as many air pockets as possible, and spoon it into your measuring cup. Finally, level it with a back of a knife.
- Line your sheet pan with parchment paper or a silicone mat! This step helps the cookies to bake evenly, and it makes sure that your cookies release easily from the pan.
- Chill the dough! This step is crucial and prevents the cookies from spreading out too much. After making the cookie dough, cover the bowl with plastic wrap or a clean towel, and chill the dough in the fridge for at least 1 hour.
- Be patient! I know it’s extremely tempting to eat these cookies as they are pulled out of the oven, but let these cookies cool for at least 15 minutes so they will be firmer and won’t crumble up.
- We suggest letting these cookies cool for 5 minutes and then transferring them to a wire rack to cool for at least 10 more minutes. This step ensures that the bottom of your cookies will not be soggy from the steam.
Faq's
If your cookies didn't spread, you may didn't measure your flour correctly. Check the notes of this post for instructions on how to measure flour. Also, make sure that your baking soda isn't expired.
We use all-purpose flour for this recipe, and cake flour will work great as well.
These cookies will last for up to 4 days stored at room temperature in an airtight container.
Yes! You can double or triple the recipe using the recipe card below.
Yes. You can make them larger! Use the same instructions as written in this recipe.
Storing
It’s okay to store these cookies at room temperature. Make sure that you store them in an airtight container so they won't dry out.
Make these ahead
To make these ahead of time, you can make the cookie dough and store it in the fridge for up to 2 days. When you are ready to bake, follow the instructions as written.
Freezing
Follow the instructions as written and make the dough balls, then transfer the dough balls into a freezer-friendly airtight ziplock bag, and freeze the cookie dough ball for up to 3 months.
When ready to bake the cookies, bake them right away, no need to thaw them. Add an extra minute or so for the baking time.
Or, you can freeze the cookies after you baked them and let them cool to room temperature. Then place them in airtight containers and freeze them for up to 2 months.
Substitutions
Dairy-free- it’s easy to make this recipe dairy-free. Simply replace the butter with vegan butter and the chocolate chips or chunks with dairy-free chocolate.
Gluten-free- you can swap the flour with gluten-free flour to make these gluten-free. I never tested this recipe with gluten-free flour, but it should work.
Variations
Chocolate- you can swap the white chocolate chips with white chocolate chunks. Or chop a chocolate bar into chunks.
Fruit- you can make this recipe with other frozen berries like frozen raspberries, frozen blackberries, and frozen and chopped strawberries.
More blueberry recipes
Best blueberry biscuits- These blueberry biscuits are loaded with bursting blueberries, have a flakey and buttery texture, and are perfect with a drizzle of honey next to a cup of coffee or tea for breakfast!
Moist blueberry cake- This easy and moist blueberry cake is made in one bowl and is loaded with bursting blueberries and lemon zest flavor.
Blueberry coffee cake- This blueberry coffee cake is made with a moist and soft cake filled with blueberries, and cinnamon filling, and topped with a buttery and crunchy crumble topping.
If you tried this recipe, don’t forget to leave a rating and a comment below. We love hearing from you.
If you liked this recipe
- Follow us on Facebook, Instagram, and Pinterest.
- Share/pin this recipe to Pinterest.
- Leave a comment down below!
📖 Recipe
Chewy Lemon Blueberry Cookies
Ingredients
- 115 g Butter
- ½ teaspoon Kosher salt
- 1 teaspoon Vanilla extract
- ¼ cup Granulated sugar
- ½ cup Brown sugar
- 1 Egg
- 1 tablespoon Lemon juice
- 2 teaspoon Lemon zest
- 1 ⅓ cups Flour
- ½ tablespoon Cornstarch
- ½ teaspoon Baking powder
- ¼ teaspoon Baking soda
- ½ cup Blueberries frozen
- ⅔ cup White chocolate chips
Instructions
- Into a big mixing bowl, add the room temperature butter, granulated sugar, brown sugar, kosher salt, and vanilla extract, and cream it with an electric hand mixer for 2-3 minutes or until it's creamy and light in color.
- Add the egg, lemon juice, and lemon zest, and mix until creamy.
- Add the flour, baking powder, and baking soda, and mix until almost combined.
- Add the frozen blueberries and white chocolate chips and mix until just combined. Do not overmix!
- Cover the bowl with plastic wrap and let the dough rest in the fridge for at least an hour. We let the dough rest in the fridge overnight.
- Preheat the oven to 180c (350f) and prepare a baking sheet with parchment paper.
- Use a large cookie scooper to scoop out the cookies or scoop the cookies with a regular tablespoon, 3 tablespoons at a time.
- Place the cookie dough balls onto a parchment paper-lined baking sheet and bake in a 180c (350f) preheated oven for 12-14 minutes. Immediately top them with more white chocolate chips.
Notes
- Use room temperature ingredients. It is important that you use room-temperature ingredients like eggs and butter. This step ensures that your mixture mixes into a homogenous mixture and bakes perfectly.
- Don’t overmix the batter, you don’t want to develop the gluten in the flour. This step ensures you have moist cookies and not dense and dry cookies.
- Make sure that your butter is at room temperature. An hour or two before making these cookies, take the butter out of the fridge and let it come to room temperature. The butter should be soft to the touch. If your butter is too cold, it will be harder to mix and there will be lumps of butter in the dough.
- Measure your flour correctly! When measuring your flour, avoid scooping it with a measuring cup. Instead, stir the flour with a spoon to create as many air pockets as possible, and spoon it into your measuring cup. Finally, level it with a back of a knife.
- Line your sheet pan with parchment paper or a silicone mat! This step helps the cookies to bake evenly, and it makes sure that your cookies release easily from the pan.
- Chill the dough! This step is crucial and prevents the cookies from spreading out too much. After making the cookie dough, cover the bowl with plastic wrap or a clean towel, and chill the dough in the fridge for at least 1 hour.
- Be patient! I know it’s extremely tempting to eat these cookies as they are pulled out of the oven, but let these cookies cool for at least 15 minutes so they will be firmer and won’t crumble up.
- We suggest letting these cookies cool for 5 minutes and then transferring them to a wire rack to cool for at least 10 more minutes. This step ensures that the bottom of your cookies will not be soggy from the steam.
Comments
No Comments