Lemon Blueberry Cookies
This Lemon Blueberry Cookies recipe makes the softest, chewiest cookies. They are a tart and tangy lemon cookie bursting with blueberries and flavor!
Ingredients
- 2 cups granulated sugar
- zest from 2 lemons
- ⅔ cup butter softened, I used salted
- 2 eggs
- 1 teaspoon vanilla
- ½ cup lemon juice fresh squeezed, about 3 lemons worth
- 4 cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 ½ cups blueberries
- ¾ cup white chocolate chunks chopped (regular white chips also work)
Instructions
- Preheat oven to 350° F. Zest and juice lemons.
- In the bowl of stand mixer with the paddle attachment or in a mixing bowl with an electric mixer, place the sugar and lemon zest and massage together with your fingers. Add the softened butter and beat on high until light and fluffy, about 2-3 minutes. Add the eggs, vanilla and lemon juice and beat one more minute, until well mixed.
- Add the flour, baking soda, baking powder and salt. Mix only until just barely combined. Add the blueberries and chopped white chocolate and mix by hand with a spatula until combined. If you use an electric mixer, the blueberries will burst.
- Place on a parchment lined baking sheet and bake for 10 minutes until the edges are set and the tops have turned matte. Allow to cool on the pan (they will finish baking) for 5-10 minutes, then remove and place on a cooling rack. Enjoy!
Video
Notes
- Use a microplane to zest the lemons more easily and get more out of them. I also love using a citrus juicer to get the maximum amount of juice out of my lemons
- Be careful not to over mix after adding the dry ingredients or they will end up tough and crumbly.
- Make sure to not over bake! For the softest chewiest cookies, remove from the oven when the tops are matte and the edges are set. Do not wait for these cookies to turn golden or they will be dry and crumbly.
- Store at room temperature for 2-3 days. These cookies are very soft and the blueberries can make them mushy, so storing in an airtight container is not recommended. If you live in a dry climate, store in a closed but not air tight container. If you live in humidity, simply cover with a towel on the counter (I like to place mine on a tea towel, then drape another tea towel over the top.
- These freeze great! Freeze in an airtight container for up to 2 months. Eat partially frozen (yum!) or allow to come to room temperature in the open air so they don't get mushy.
- You can use frozen blueberries, but they will likely turn your cookies purple.
Nutrition
Serving: 1cookieCalories: 171kcalCarbohydrates: 28gProtein: 2gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gTrans Fat: 0.2gCholesterol: 21mgSodium: 99mgPotassium: 43mgFiber: 1gSugar: 16gVitamin A: 139IUVitamin C: 2mgCalcium: 18mgIron: 1mg
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