Homemade Lemon Blueberry White Chocolate Cookies (Soft & Bakery-Style)

Описание: These homemade lemon blueberry white chocolate cookies are soft, chewy, and bursting with bright citrus flavor in every bite. Made with dried blueberries, fresh lemon zest, and creamy white chocolate chips, this easy cookie recipe delivers bakery-style results right from your own kitchen.

Perfect for spring and summer baking, holiday cookie trays, or anytime you’re craving something sweet and fresh, these lemon blueberry cookies come together with simple pantry ingredients and no chill time. The combination of tart lemon zest, sweet dried blueberries, and rich white chocolate makes these cookies truly irresistible.

Whether you’re baking for family, friends, or just yourself, this lemon blueberry white chocolate cookie recipe is one you’ll want to make again and again.

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🔴 Microplane Home Series Fine Cheese Grater - https://amzn.to/4k6G1gM

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White Chocolate Chip and Blueberry Cookies Recipe

Makes: 24

½ C (1 stick) unsalted butter, room temperature
½ C light brown sugar
½ C cane sugar
1 large egg, room temperature
1 ½ C all-purpose flour, sifted
1 ½ tsp. baking soda
¾ tsp. kosher salt
1 T lemon zest
1 C dried blueberries
1 C white chocolate chips

Preheat the oven to 350 degrees. Line two baking sheets with parchment paper.

In a stand mixer with a paddle attachment, add your softened butter, brown sugar and cane sugar.

Mix starting on low speed and slowly increasing to medium (so you don’t get sugar everywhere). Beat the butter and sugar till combined and creamy. This will take 3-5 minutes.

Decrease the mixer speed to low and add the egg and vanilla. Mix till combined.

Sift your flour onto a large piece of parchment paper along with the baking soda and salt.

Slowly, add in the flour mixture by folding the parchment paper and pouring it into the mixer. I like to add about one third in at a time.

Finally, add in the lemon zest, dried blueberries and white chocolate chips. Mix till evenly combined.

I use a 1 ½ tablespoon ice cream scoop to evenly scoop out my cookie dough. Place each scoop about 2 inches apart onto your prepared cookie sheets.

I placed 12 cookies on each sheet.

Place one cookie sheet at time into the oven on the middle rack. Bake for 12-15 minutes. The cookies should be set and lightly browned on the edges. Mine took exactly 13 minutes.

When done, leave to cool on the baking sheet for 5 minutes before removing them to a cooling rack. Enjoy!

You can store these in an airtight container for 3-4 days.

Note: These also freeze well. Just let them cool completely before putting them into a freezer safe container. They will last in the freezer up to 3 months.


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