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- Lemon Blueberry Cookies
Lemon Blueberry Cookies
Bright, zesty, and bursting with berries—these soft and chewy Lemon Blueberry White Chocolate Cookies are basically sunshine in cookie form!
The Ultimate Spring Cookie
You guys know I love a good twist on a classic cookie, and these Lemon Blueberry White Chocolate Cookies are exactly what your spring baking lineup needs. Bright, citrusy lemon flavor? Check. Bursts of sweet, juicy blueberries? Yup. Creamy white chocolate chunks that melt into gooey pockets of goodness? Ohhh yes.
If you’ve been looking for the ultimate lemon blueberry cookie recipe, this is it. They’re soft in the middle, perfectly chewy on the edges, and absolutely loaded with flavor. Think classic blueberry lemon muffin vibes, but in cookie form. You’ll be obsessed.
Why You’ll Love These Lemon Blueberry White Chocolate Cookies
These cookies are like sunshine in dessert form. They strike that perfect balance between sweet and tart, with just enough richness from the white chocolate to tie it all together.
- Soft & chewy texture: No cakey cookies here. These have that perfect bendy-in-the-middle, golden-on-the-edges bite we all crave.
- Zesty lemon flavor: We use both lemon zest and lemon juice to pack a double citrus punch.
- Bursts of blueberries: Fresh (or frozen!) blueberries add a juicy pop to every bite.
- White chocolate chunks: The creaminess of white chocolate pairs so well with the tangy lemon and fruity berries.
- Easy to make: You don’t even need a mixer—just a bowl, a whisk, and about 30 minutes.
Ingredients You’ll Need
These cookies come together with just a handful of pantry staples and a few fresh ingredients that I usually have on hand in spring anyway like lemons, blueberries and a bar of white chocolate.
- Unsalted butter
- Granulated sugar
- Brown sugar
- Egg
- All-purpose flour
- Baking soda
- Baking powder
- Salt
- Fresh lemons (you’ll just use the zest!)
- Vanilla extract
- Lemon extract
- White chocolate (chunks or chips!)
- Blueberries (fresh or frozen)
Pro Tip: If using frozen blueberries, don’t thaw them before adding to the dough. Tossing them in a little flour helps prevent them from bleeding too much into the cookie dough.
Tips for the Best Lemon Blueberry Cookies
There’s just something about the combination of lemon and blueberry that screams spring and summer. Add melty white chocolate and you’ve got something really special. These cookies are perfect for Easter brunch, Mother’s Day dessert tables, summer picnics…the list goes on. And if your bringing these to a gathering we want to make sure you have all our insider tips for making perfect cookies every time.
- Don’t overmix your dough. Overworking cookie doughs with fresh fruit and jam swirled in can get messy real fast. You only want to fold everything in until just distributed to make sure the stir-ins retain their integrity and don’t break down into the dough too much!
- Use parchment paper. It helps with even baking and prevents sticking (especially important with those juicy blueberries).
- Slightly underbake. The cookies will continue to cook on the baking sheet as they cool, giving you that perfectly soft center.
How to store these lemon blueberry cookies so they stay soft for days
These Lemon Blueberry White Chocolate Cookies keep well when stored correctly! You have to be careful when baking with fruit because it can get a little funky if you leave them out on the counter. We recommend storing these in an airtight container in the fridge for up 5 days (if they even last that long).
Want to freeze them? You can freeze the baked cookies or the unbaked dough balls. Just bake straight from frozen and add a few extra minutes to the bake time!
Whether you’re a die-hard lemon dessert fan or just looking for a fresh, fruity cookie to shake up your usual cookie lineup, these Lemon Blueberry White Chocolate Cookies are an absolute must-bake.
Happy baking, my friends!
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PrintLemon Blueberry White Chocolate Cookies
- Prep Time 30 minutes
- Cook Time 15 minutes
- Total Time 45 minutes
- Yield 12 cookies
- Category dessert
- Method oven
- Cuisine american
Lemon Blueberry White Chocolate Cookies
Bright, zesty, and bursting with berries—these soft and chewy Lemon Blueberry White Chocolate Cookies are basically sunshine in cookie form!
- Prep Time 30 minutes
- Cook Time 15 minutes
- Total Time 45 minutes
- Yield 12 cookies
- Category dessert
- Method oven
- Cuisine american
Ingredients
- 1/2 cup unsalted butter, at room temperature
- 1/2 cup packed light brown sugar
- 1/4 cup granulated sugar
- 1 large egg, at room temperature
- 1 teaspoon vanilla extract
- 1/2 teaspoon lemon extract
- 1 tablespoon lemon zest
- 1 1/2 cups all-purpose flour
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup frozen blueberries
- 1/4 cup blueberry preserves*
- 4 ounces white chocolate, roughly chopped
Instructions
- Preheat the oven to 350°F. Line two baking sheets with parchment paper. Set aside.
- In a stand mixer fitted with the paddle attachment, beat together the butter, brown sugar, and granulated sugar on low speed until combined. Gradually increase the speed to medium-high and mix until light and fluffy, about 2 minutes.
- Use a silicone spatula to scrape down the sides and bottom of the bowl, then add in the egg, vanilla extract, lemon extract and lemon zest. Beat on medium-high speed until the mixture is smooth and combined, about 1 minute, scraping down the sides and bottom of the bowl as needed.
- Add the flour, baking powder, baking soda, and salt and beat on low until just combined and no streaks of flour remain, about 30 seconds.
- Add the frozen blueberries and white chocolate and fold to combine. Last, drop the blueberry preserves in big spoonfuls into the batter. Fold the batter once or twice to distribute it slightly, but no more–you want big ripples of jam so you don’t want it mixed in too much!
- Use a 1 ½ ounce cookie scoop to scoop level portions of dough. Place on the prepared baking sheets, spacing the dough balls 2 inches apart.
- Bake until the cookies have puffed up and are set and firm around the edges but still somewhat soft in the middle, 12 to 15 minutes. Remove the baking sheet from the oven and allow the cookies to rest on the baking sheet for 5 minutes, then use a metal spatula to transfer the cookies to a cooling rack to cool completely. If desired, top with more lemon zest!. Enjoy!
Notes
- The preserves pack extra flavor into the cookies, but they can get a little messy if you end up with preserves in the edge of your cookie dough ball! I like to use a round cookie cutter to round the cookies out right when they come out of the oven to help them keep their shape!
- Prep Time 30 minutes
- Cook Time 15 minutes
- Total Time 45 minutes
- Yield 12 cookies
- Category dessert
- Method oven
- Cuisine american
The cookies were a hit! They are delicious and I did make multiple batches. I found that adding an extra 1/4 tsp of baking powder and baking soda was helpful to not have the preserves spread the cookie too much. I also recommend putting the dough in the freezer for 20-30 minutes prior to baking. This makes it a bit less messy and easier to work with. The cookies were also better chilled rather than warm! So try not to eat them all straight from the oven.
Hi Colleen! So happy to hear you enjoyed these! The preserves do get messy–I hear you! Happy you were able to find some tricks to edit the recipe to your liking. We didn’t love how puffy they got with extra baking powder/soda, but I’m definitely going to try that freezer hack!
Cookies are yummy. We doubled the recipe; I’d recommend using less of the blueberry preserves because we had very messy cookies, some more preserves tha.mn cookie dough.
So good! I ended up making these twice—once with the blueberry preserves and once without. I would suggest leaving the preserves out, personally, as they made the first batch WAY too wet and it really threw off the bake. They baked much better and honestly tasted the same without the preserves. I also made a lemon glaze to drizzle over the top just to give them some extra lemony tartness—twas perfection.
Thank you for your feedback! We liked the extra flavor they added, but they definitely do make a mess! I’ll add a note into the recipe card 🙂