Description
Bright, buttery, and just a little bit dreamy — these Blueberry Lemon Cookies mix tangy lemon, sweet blueberries, and melty white chocolate chips into the happiest cookie you’ll ever bake!
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (1 stick) butter, softened
- 3/4 cup granulated sugar
- 1 tablespoon lemon zest (from 1 large lemon)
- 1 tablespoon fresh lemon juice
- 1 large egg
- 1 teaspoon vanilla extract
- 3/4 cup freeze-dried blueberries (lightly crushed, but not powdered)
- (Optional) 1/2 cup white chocolate chips (pairs wonderfully with the lemon and blueberry!)
Instructions
- Preheat your oven to 350°F (175 °C)—line two baking sheets with parchment paper.
- Mix dry ingredients: In a small bowl, whisk together the flour, baking soda, and salt. Set aside.
- Cream butter, sugar, and lemon zest: In a large bowl, cream the softened butter, granulated sugar, and lemon zest until light and fluffy (about 2-3 minutes).
- Add wet ingredients: Beat in the egg, lemon juice, and vanilla extract until fully combined – don’t overmix.
- Combine: Gradually add the dry ingredients until combined – don’t overmix.
- Add blueberries: Gently fold in the freeze-dried blueberries (and white chocolate chips if using).
- Scoop dough: Use a tablespoon or small cookie scoop to place dough balls onto the prepared baking sheets, about 2 inches apart.
- Bake: Bake for 9-11 minutes, until the edges are lightly golden. (The centers will still look slightly soft. They will set as they cool.)
- Cool: Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Crushing the freeze-dried blueberries slightly before adding helps distribute the flavor without turning the dough purple.
- If you want a more potent lemon punch, drizzle the cooled cookies with a lemon glaze (powdered sugar & lemon juice).
- Cookies stay fresh for about 3-4 days in an airtight container.