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
Scale
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