If you’re craving something fresh, sweet, and bursting with flavor, then this Lemon Blueberry White Chip Cookies – Recipe is just what you need. Brighten your baking with zesty Lemon Blueberry White Chip Cookies packed with tart blueberries, fragrant lemon zest, and creamy white chocolate chips that melt in your mouth. This delightful treat is perfect for those moments when you want a homemade cookie that feels both refreshing and indulgent at the same time.
Why You’ll Love This Recipe
- Fresh Flavor Fusion: The combination of tart lemon and juicy blueberries makes these cookies uniquely refreshing and vibrant.
- Soft and Chewy Texture: Each cookie is tender on the inside and slightly crispy on the outside for the perfect bite.
- Wholesome Ingredients: Using real lemon zest and fresh blueberries keeps every bite bursting with natural taste.
- Easy to Bake: Simple steps and common pantry staples mean anyone can whip up a batch with ease.
- Perfect for Any Occasion: Whether it’s a snack, dessert, or gift, these cookies impress every time.
Ingredients You’ll Need
This Lemon Blueberry White Chip Cookies – Recipe uses straightforward ingredients that come together beautifully. Each adds a specific element that creates the cookie’s distinct flavor, chewy texture, and pretty color contrast.
- All-purpose flour: Provides the sturdy but tender base structure for the cookies.
- Baking soda: Ensures the cookies rise just right and stay soft.
- Salt: Balances sweetness and enhances flavors.
- Unsalted butter: Adds richness and helps achieve that melt-in-your-mouth texture.
- Sugar: A mix of granulated and brown sugar gives sweetness and chewy moisture.
- Egg: Binds ingredients together and contributes to softness.
- Vanilla extract: Adds warm, aromatic depth to the dough.
- Lemon zest: Brings fresh citrus brightness that sets this recipe apart.
- Fresh blueberries: Bursting pockets of fruity goodness throughout each cookie.
- White chocolate chips: Sweet, creamy bites that perfectly complement the tartness.
Variations for Lemon Blueberry White Chip Cookies – Recipe
Feel free to customize this recipe and make it your own. Whether you want to swap ingredients or tailor it to dietary needs, these variations make it simple to enjoy your perfect batch.
- Gluten-free option: Substitute all-purpose flour with a trusted gluten-free flour blend for a safe swap.
- Vegan swap: Use dairy-free butter and a flax egg instead of a regular egg for plant-based cookies.
- Additional zest: Add a little orange or lime zest for a citrus twist.
- Nutty crunch: Incorporate chopped toasted almonds or pecans for extra texture.
- Chocolate swap: Use white chocolate chunks or dark chocolate chips to suit your taste preferences.
Disclosure: This post contains affiliate links.If you click and make a purchase, I may earn a small commission at no extra cost to you.
How to Make Lemon Blueberry White Chip Cookies – Recipe
Step 1: Prepare Your Ingredients
Preheat your oven to 350°F (175°C). Gather all ingredients, zest the lemon carefully avoiding the bitter pith, and rinse fresh blueberries gently, patting them dry to avoid excess moisture in the dough.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. This dry mix will ensure even distribution of rising agents and seasoning in your cookies.
Step 3: Cream Butter and Sugars
In a large bowl, beat the unsalted butter with both granulated and brown sugar until fluffy and light in color. This step is key for that soft, chewy texture loved in classic cookies.
Step 4: Add Wet Ingredients
Beat in the egg and vanilla extract until combined, then add the fresh lemon zest for a boost of brightness in every bite.
Step 5: Combine Wet and Dry
Gradually fold the dry mixture into the creamed butter and sugar, stirring just until incorporated to avoid overmixing and tough cookies.
Step 6: Fold in Blueberries and White Chocolate
Gently fold in the fresh blueberries and white chocolate chips, taking care not to crush the berries and wanting to spread the chips evenly throughout the dough.
Step 7: Shape and Bake
Drop rounded tablespoon-sized dough balls onto a parchment-lined baking sheet, spacing them about 2 inches apart. Bake in the preheated oven for 10-12 minutes or until edges are lightly golden but centers still look soft.
Step 8: Cool and Enjoy
Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely, allowing flavors to settle perfectly.
Pro Tips for Making Lemon Blueberry White Chip Cookies – Recipe
- Use fresh blueberries: Frozen berries can make dough watery, so fresh is best for texture and flavor.
- Don’t overmix: Stir just until the flour disappears to keep cookies tender.
- Lemon zest matters: Use a microplane for fine zest that integrates well without bitterness.
- Chill your dough: Refrigerate for 30 minutes if you want thicker, more controlled cookies.
- Watch baking time: Slightly underbake for soft centers and better shelf life.
How to Serve Lemon Blueberry White Chip Cookies – Recipe
Garnishes
Sprinkle extra lemon zest or a light dusting of powdered sugar on top for an attractive, fresh finish.
Side Dishes
Pair these cookies with a cold glass of milk, herbal tea, or a scoop of vanilla ice cream for a simple yet delightful treat.
Creative Ways to Present
Arrange cookies in a colorful tin with tissue paper for gifting, or stack them with parchment in a clear jar for a charming kitchen display.
Make Ahead and Storage
Storing Leftovers
Keep baked cookies fresh for up to 4 days in an airtight container at room temperature to preserve chewiness and flavor.
Freezing
You can freeze dough balls on a baking sheet, then transfer to a freezer bag; bake straight from frozen, adding a couple extra minutes to baking time.
Reheating
Warm leftover cookies in the microwave for 10-15 seconds or in a low oven to revive softness and the gooey white chocolate texture.
FAQs
Can I use frozen blueberries in this Lemon Blueberry White Chip Cookies – Recipe?
While fresh blueberries are best for texture, you can use frozen ones if thawed well and gently drained to reduce extra moisture in the dough.
How long will the cookies stay fresh?
Stored properly in an airtight container, these cookies stay fresh and chewy for about 3 to 4 days at room temperature.
Can I substitute white chocolate chips with regular chocolate chips?
Absolutely! Dark or milk chocolate chips will offer a richer flavor, offering an interesting contrast to the lemon and blueberry.
Is this recipe gluten-free?
The recipe uses all-purpose flour, but you can swap in gluten-free flour blends for a similar result without gluten.
Can I make these cookies vegan?
Yes, use vegan butter alternatives and replace the egg with a flax or chia seed egg for vegan-friendly Lemon Blueberry White Chip Cookies.
Final Thoughts
This Lemon Blueberry White Chip Cookies – Recipe is a delightful way to bring sunshine into your kitchen any day of the week. Each bite offers a bright burst of citrus, gentle sweetness from fresh blueberries, and that irresistible white chocolate touch that turns simple cookies into a special treat. Give this recipe a try and watch it become a favorite in your baking rotation.
Related Posts
Print
Lemon Blueberry White Chip Cookies – Recipe
- Total Time: 27 minutes
- Yield: 24 cookies
- Diet: Vegetarian
Description
Brighten your baking with these zesty Lemon Blueberry White Chip Cookies, bursting with tart fresh blueberries, fragrant lemon zest, and creamy white chocolate chips. Soft and chewy with a slightly crispy edge, these homemade cookies offer a refreshing yet indulgent treat perfect for any occasion.
Ingredients
Dry Ingredients
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 3/4 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- Zest of 1 lemon (about 1 tablespoon)
Add-ins
- 1 cup fresh blueberries
- 3/4 cup white chocolate chips
Instructions
- Prepare Your Ingredients: Preheat your oven to 350°F (175°C). Gather all ingredients. Zest the lemon carefully, avoiding the bitter pith. Rinse fresh blueberries gently and pat dry to prevent excess moisture in the dough.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt for even distribution of the rising agent and seasoning.
- Cream Butter and Sugars: In a large bowl, beat the softened unsalted butter with granulated and brown sugar until light and fluffy. This creates the soft, chewy texture desired.
- Add Wet Ingredients: Beat in the egg and vanilla extract until fully combined. Then incorporate the fresh lemon zest to add brightness to every bite.
- Combine Wet and Dry: Gradually fold the dry flour mixture into the creamed butter and sugar mixture, stirring gently just until incorporated to avoid tough cookies.
- Fold in Blueberries and White Chocolate: Carefully fold in fresh blueberries and white chocolate chips, ensuring even distribution without crushing the berries.
- Shape and Bake: Drop rounded tablespoon-sized dough balls onto a parchment-lined baking sheet, spacing them about 2 inches apart. Bake for 10-12 minutes or until edges are lightly golden but centers remain soft.
- Cool and Enjoy: Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely, allowing flavors to settle perfectly.
Notes
- Use fresh blueberries as frozen ones can add excess moisture, affecting texture.
- Do not overmix the dough to maintain tender cookies.
- Use a microplane for fine lemon zest to avoid bitterness.
- Chill dough for 30 minutes for thicker cookies if desired.
- Watch baking time closely; slightly underbake for soft centers and better shelf life.
- Prep Time: 15 minutes
- Cook Time: 10-12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150 kcal
- Sugar: 12 g
- Sodium: 90 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2.5 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 25 mg