Chewy Lemon Blueberry Cookies (Printable Version)

Soft, tangy cookies with fresh lemon and juicy blueberries for a bright, chewy treat.

# What You'll Need:

→ Dry Ingredients

01 - 2 1/4 cups all-purpose flour
02 - 1/2 teaspoon baking soda
03 - 1/2 teaspoon salt

→ Wet Ingredients

04 - 3/4 cup unsalted butter, softened
05 - 1 cup granulated sugar
06 - 1/4 cup light brown sugar, packed
07 - 1 large egg
08 - 2 teaspoons pure vanilla extract
09 - Zest of 2 lemons
10 - 2 tablespoons fresh lemon juice

→ Add-ins

11 - 1 cup fresh blueberries, use frozen unthawed if preferred
12 - 1/2 cup white chocolate chips

# How to Make It:

01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - Whisk together flour, baking soda, and salt in a medium bowl. Set aside.
03 - Beat softened butter, granulated sugar, and brown sugar in a large mixing bowl until creamy and light, approximately 2-3 minutes.
04 - Mix in egg, vanilla extract, lemon zest, and lemon juice until fully combined.
05 - Gradually add dry ingredients to wet mixture, mixing until just combined.
06 - Gently fold blueberries and white chocolate chips into dough, being careful not to crush the berries.
07 - Drop tablespoon-sized dough portions onto prepared baking sheets, leaving about 2 inches of space between each.
08 - Bake for 11-13 minutes until edges are golden and centers appear slightly underbaked.
09 - Let cookies rest on baking sheet for 5 minutes, then transfer to wire rack to finish cooling.

# Expert Tips:

01 -
  • The texture is perfectly chewy with those slightly underbaked centers that make cookie dreams come true
  • Fresh lemon zest and juice give them an incredible brightness that cuts through the sweetness beautifully
  • The combination of tart blueberries and creamy white chocolate creates the most wonderful flavor balance
02 -
  • Chilling the dough for 30 minutes prevents excessive spreading and intensifies the flavors
  • Room temperature butter creates the best texture, cold butter leads to dense cookies
  • These cookies continue cooking on the hot baking sheet, so removing them while slightly underbaked is crucial
03 -
  • Roll the dough balls taller than wide for thicker, bakery style cookies
  • Freeze extra dough balls on a baking sheet before transferring to a bag for fresh cookies anytime

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