Lemon Blueberry Cookies
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Bright, enthusiastic, bursting with berries.
The ultimate spring cookie
You guys love the good twist on classic cookies and these lemon blueberry white chocolate cookies are exactly what you need your spring baking lineup. Bright, citrus lemon flavor? check. A sweet and juicy burst of blueberry? Yeah. A creamy white chocolate chunk that blends into Goodness’s terrible pocket? Ah, yes.
If you’re looking for the ultimate lemon blueberry cookie recipe, this is it. They are soft in the middle, perfectly chewy on the edges and absolutely packed with flavor. Think about the vibe of a classic blueberry lemon muffin. You’ll be obsessed.
Why do you like these lemon blueberry white chocolate cookies?
These cookies are like the sun in the form of desserts. They have a perfect balance between sweets and tarts, and they tie it together with plenty of richness from white chocolate.
Soft and chewy texture: There are no cake-like cookies here. These have the perfect bite bite that we all long for, bent inside, edged golden bites. Zesty Lemon Flavor: Pack a double citrus punch using both lemon zest and lemon juice. Blueberry Burst: Fresh (or frozen!) blueberries add a juicy pop with every bite. White Chocolate Chunk: The creaminess of white chocolate pairs very well with tangy lemon and fruity berries. Easy to create: no need for a mixer either. Bowl, whisk, about 30 minutes.
Necessary materials
These cookies come together with some pantry staples and some fresh ingredients that I usually have in spring anyway, like a bar of lemon, blueberries and white chocolate.
Unsalted Butter Granulated Sugar Sugar Eggs All Purpose Fruit Baking Soda Baking Powder Salt Fresh Lemon (Just use the rind!) Vanilla Extract Lemon Extract White Chocolate (Chunks or Chips!) Blueberries (Fresh or Frozen)
Pro Tip: If you use frozen blueberries, do not thaw before adding them to the dough. Throwing them with a small amount of flour helps prevent the cookie dough from bleeding too much.
Best Lemon Blueberry Cookie Tips
There’s something about the lemon and blueberry combination that screams spring and summer. Adding melted white chocolate really makes something special. These cookies are perfect for Easter brunch, Mother’s Day dessert tables, and summer picnics. The list continues. And if you take these to a gathering, we want to make sure you have all our insider tips to make the perfect cookies every time.
Do not overmix the dough. Excessive cookie dough with fresh fruit and jam swirling makes it messy. You want everything to fold until it’s just distributed, so that the stir-fry retains its integrity and doesn’t break too much into the dough! Use parchment paper. It helps in baking and prevents thrusts (especially with juicy blueberries). I’ll bet a little. The cookies continue to cook on the baking sheet while chilling, giving it a completely soft center.
How to store these lemon blueberry cookies
These lemon blueberry white chocolate cookies will stay well when stored properly! When baking fruits, you need to be careful as they can be a little funky if left on the counter. It is recommended to store these in an airtight container in the fridge for 5 days (if they last longer).
Want to freeze them? Freeze freshly baked cookies and unbaked dough balls. Bake directly from the frozen and add a few extra minutes to bake!
Whether you’re a stubborn lemon dessert fan or just looking for fresh and fruity cookies to rock the regular cookie lineup, these lemon blueberry white chocolate cookies are an absolute must.
Happy baking, my friend!
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printing
author: sofi | Broma Bakery
Preparation time: half an hour
Cooking time: 15 minutes
Total time: 45 minutes
yield: 12 Cookies
category: Dessert
method: oven
cooking: Americans
unit:
USM
material
1/2 cup Unsalted butter at room temperature
1/2 cup Stuffed light brown sugar
1/4 cup Granule sugar
1 Big eggs at room temperature
1 tsp Vanilla extract
1/2 tsp Lemon extract
1 tablespoon Lemon skin
1 1/3 cup All-purpose flour
1/4 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1/2 cup Frozen blueberries
1/3 cup Blueberry jam
4 Ounce White chocolate, almost chopped
Instructions
Preheat the oven to 350°F. Arrange the parchment paper on two baking sheets. Please put it aside. In a stand mixer with a paddle attachment, beat the butter, brown sugar and granulated sugar on low speed until combined. Gradually increase the speed to medium height and mix until lightly and fluffy, about 2 minutes. Using a silicone spatula, rub the sides and bottom of the bowl and add eggs, vanilla, lemon extract and lemon zest. Shake at medium speed until the mixture is smooth and combined and scrapes off the sides and bottom of the bowl as needed for about 1 minute. Add flour, baking powder, baking soda and salt, mix and beat low until there are no flour streaks, about 30 seconds. Add frozen blueberries and whit chocolate and fold them up. Finally, drop blueberry jam into a large spoonful of batter. Fold the batter a second or two to distribute it slightly, but it won’t be soon. I don’t want to mix it too much because I need a big ripple of jam! Scoop the level portion of the dough using a 1½ ounce cookie scoop. Place on the prepared baking sheet and separate the dough bowls 2 inches apart. Bake until the cookies swell and set around the edges and harden, but in the center it is somewhat soft, lasting 12-15 minutes. Remove the baking sheet from the oven, let the cookies rest on the baking sheet for 5 minutes, then use a metal spatula to transfer the cookies to a cooling rack for complete cooling. Top with more lemon zest if needed! enjoy!
