Lemon Blueberry White Chocolate Cookies
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Soft lemon cookies are studded with white chocolate chips and fresh blueberries for a tasty summer cookie.
I love lemon in my cookies. There’s just something bright and fresh about biting into a cookie that uses fresh lemon juice or lemon zest in it.
While you can use lemon extract in the cookies, I prefer to use lemon juice and lemon zest when I can. It gives a real flavor to the cookies.
Why use Lemon Zest in Cookies?
Lemon zest can add a bright, fresh citrus flavor that can enhances the other ingredients in the cookies. It provides a more intense lemon flavor than lemon juice alone. Just make sure you use a zester so you can’t see or taste the pieces of zest.
I’ve made a lot of cookies with lemon in the past. Lemon Sandwich Cookies are soft lemon cookies with bright lemon filling. If you are looking for a lemon cookie with a bite then Frosted Lemon Ginger Cookies. Lemon Cranberry Cookies are great any time of year.
I don’t normally make cookies with fresh fruit in them because I find that they often become too wet. However, I had a huge container of blueberries in the refrigerator that was calling my name.
Lemon and blueberries work so well together. The sweet blueberries compliment the tart lemons in a nice way.
When I went to make the cookies I thought that adding white chocolate might add a smooth and creamy flavor that would pair well with the fruits. Then I grabbed some fresh mint from my garden, chopped it up, and added it as well to give the cookies a hint of fresh mint flavor.
Ingredients:
- salted butter (or unsalted if you prefer)
- granulated sugar
- lemon
- eggs
- all purpose flour
- baking powder
- salt
- fresh blueberries
- white chocolate chips
- fresh mint (optional)
To make these cookies preheat the oven to 350 degrees. In a large bowl cream together the butter and sugar until it is light and fluffy. Add in the lemon juice, lemon zest, and egg, and beat until smooth.
Add the flour, baking powder, and salt to the bowl and mix until cookie dough forms. Gently fold in the blueberries, white chocolate chips, and mint if using. I like to fold in the white chocolate chips and mint first so that when it’s time to fold in the berries I do the least amount of stirring and they mostly stay whole.
Can I use a fruit other than Blueberries?
You can use raspberries in place of the blueberries in this recipe. You can also use strawberries but they must be cut into small pieces and they add a bit more liquid so you may need a few additional tablespoons of flour added to the dough.
Use a small #40 cookie scoop and scoop balls of dough onto a cookie sheet at least 2 inches apart. Bake for 10-12 minutes or until the bottoms begin to brown. Remove from oven and cool for 1-2 minutes on the baking sheet then remove to a cooling rack to cool completely.
These cookies do not have the texture of a classic cookie. They are more cake like in the batter and in the finished cookie.
The edges and bottom did brown and get slightly crisp but the inside was soft and delicious. The lemon zest added huge amount of flavor and the blueberries were juicy and perfect.
The white chocolate was a great touch and there was just the slightest hint of mint. It’s a great summer cookie with all the different flavors that make me think of being out in the garden in the middle of summer.
How do you store these cookies?
Store the cookies in an air tight container on the counter. The cookies can be stored for 3-4 days. These cookies do not freeze well because of the blueberries.
Ingredients
- 1 stick butter softened
- 1/2 c. sugar
- zest of 1 lemon
- Juice from half a lemon
- 1 egg
- 1/2 teaspoon baking powder
- 1/2 teaspoon sea salt
- 1 1/2 c. flour
- 1/2 c. fresh blueberries
- 1/2 c. white chocolate chunks
- 2 Tablespoons fresh mint finely chopped
Instructions
- Preheat the oven to 350 degrees. Place a non-stick baking mat on top of a baking sheet to prepare for baking.
- In a large bowl cream the butter and sugar together. Add in the lemon zest, lemon juice, and egg. Mix well to combine.
- In a medium bowl combine the baking powder, sea salt, and flour. Mix well. Add the flour mixture to the butter mixture and mix until well combined.
- Gently fold in the blueberries, white chocolate chunks, and mint.
- Drop the cookies by heaping tablespoon onto prepared baking sheets. Bake for 10-12 minutes or until the bottoms are just golden brown.
- Remove from oven and cool for 1-2 minutes then remove to a wire rack to cool completely.
Notes
Yay! Lemon and blueberry are tasty together! What a delicious looking batch of cookies!
A cake-like cookies filled with lemon, blueberry, and white chocolate?
YES, PLEASE!
These sound positively scrumptious … thanks for sharing!
Oh Heather I love blueberry and lemon and your addition of white chocolate sounds terrific.
So tasty! That appears irresistible.
There is a similar cookie that I make with dried blueberries so I just know these were awesome! Especially love the white chocolate, I love white chocolate with fruit.
Lemon and blueberries are my all time summer favorites. Blissful summer treats.
Lemon-blueberry bundt cake is one of my favorites and these cookies seem to capture that texture and taste but in a sweet single-serving cookie size. I am sold! I’d love these!
Lemon and blueberry is one of my favorite combinations as well, Heather. These look like a little burst of sunshine and sweetness!
A cake-like cookie stuffed with blueberries sure sounds tasty to me. Yum!