These Lemon Blueberry Cookies are delicious! Soft, lemony & so easy to make. Fresh blueberries, lemon zest, and white chocolate chips are combined to make a Springtime treat!
If you're looking for a new Springtime dessert for Easter or Mother's Day, try my Lemon Blueberry cookies.
I love serving my homemade Blueberry Lemon Cookies for Brunch with my Lemon Curd Muffins and Sous Vide Lemon Curd.
While most cookie recipes will have you cream together the butter and sugar, we find brown butter gives the cookies a nutty flavor and a darker color.
Fresh blueberries work the best because they don't turn the cookies purple like frozen blueberries.
Smaller-sized blueberries are not filled with as much water as the larger blueberries do, resulting in a better-tasting cookie.
White chocolate chips pair perfectly with berries. It was a perfect addition to this recipe. We love the texture and the sweetness white chocolate chips add.
These Lemon Blueberry cookies are soft, chewy, and crispy around the edges. If you love these cookies as much as I do, leave a comment below!!
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⭐️ Why You'll Love This Recipe
This cookie recipe is perfect for brunch, if you need some brunch options try my Gluten-Free English Muffins, Air Fryer Scones, and Air Fryer Poached Eggs.
- It's like a blueberry muffin turned into a cookie!! This cookie is soft and chewy with a delicious lemon-blueberry flavor.
- We browned the butter for a nutty flavor!
- These Lemon Blueberry Cookies make for the perfect Mother's Day treat!
📝 Key Ingredients
Here is a visual overview of my Lemon Blueberry Cookie ingredients. Speaking of blueberries, have you tried my Blueberry and Cottage Cheese Muffins?
Blueberries - You can use fresh, frozen, or dried blueberries in this cookie recipe. Fresh blueberries that are smaller in size seem to make the best cookie. Frozen blueberries will turn your cookies purple, and larger-sized blueberries have a lot of water, which changes the texture of the cookie.
Lemon - We use lemon juice and zest for an intense lemon flavor. Most of the lemon flavor comes from the zest.
White Chocolate Chips - White chocolate and berries are delicious together, who doesn't like a chocolate cookie? We also like the texture and sweetness that white chocolate chips add.
Sugar - We used a combination of white and brown sugar for color and flavor!
Butter - We used brown butter in this recipe for a nutty flavor and a dark brown cookie.
See recipe card for quantities.
🥘 Substitutions + Variations
- Replace white chocolate chips with chocolate chips to make blueberry chocolate cookies.
- To make these cookies gluten-free try my All-Purpose Gluten-Free Flour or Bob's Red Mill Gluten-Free Flour.
- Use frozen or dried blueberries if fresh is unavailable or out of season.
- Add 4 ounces of cream cheese to make these cookies extra moist.
- Mix powdered sugar, lemon zest, lemon juice, milk, and vanilla to make a lemon glaze.
- Swap out blueberries for dried cranberries for a delicious variation.
🔪 Step-By-Step Instructions
Follow these cooking steps and let me show you how to make the best Lemon Blueberry Cookies.
Step 1. Brown Butter. Add the butter to a saucepan set over medium heat. Cook until the butter begins to brown, about 5 minutes. Set aside to cool down for 5 minutes.
Step 2. Wet Ingredients. In a mixing bowl, combine brown butter, sugar, eggs, vanilla, lemon juice, and lemon zest. Using the paddle attachment, beat for 2 minutes or until smooth.
Step 3. Dry Ingredients. Add the flour, baking soda, and salt. Mix on low speed until the dry ingredients are combined. Don't overmix.
Step 4. White Chocolate and Blueberries. Remove the bowl and the paddle attachment and fold the white chocolate chips and blueberries in by hand. I used a wooden spoon.
Step 5. Portion Cookies. Portion 12 cookies on a parchment-lined baking tray using a cookie scoop. Here is the cookie scoop I used.
Step 6. Bake Cookies. Bake cookies in a 350-degree oven for 15-18 minutes or until the cookies are golden brown. Transfer them to a cooking rack.
👨🏻🍳 Chef Tips
- When making brown butter, cook until the butter looks foamy and smells nutty. Be careful because butter can go from nutty to burnt very quickly.
- Let brown butter cool down for 5 minutes before adding the wet ingredients.
- Fold in blueberries by hand to hold their shape while baking.
- Fresh blueberries make the best Blueberry Lemon Cookies, although frozen blueberries will work in a pinch.
❓Recipe FAQ's
The tart and zesty flavor of lemons balances out the natural sweetness of blueberries. Lemons are acidic, which helps brighten and enhance the flavor of blueberries.
Yes! Transfer the cookie dough to an air-tight container and freeze for up to 3 months.
Another way to freeze cookie dough is to shape it into a log and wrap it tightly with plastic wrap. Thaw the log, cut it into 1-inch pieces, and bake.
Yes, these cookies can be made into any size. I like to make giant cookies, but miniature cookies can be fun to. Smaller cookies will cook up a lot faster in the oven.
No, my Lemon Blueberry Cookies are so much better! We add white chocolate chips and brown butter to make these cookies extra special.
Yes, replace fresh blueberries with ⅓ cup of dried blueberries.
🍽 Related Recipes
Did you make this recipe? Leave a ⭐️ review below and tag @thefrizzledleek on Instagram, Facebook, and Pinterest!
📖 Recipe
Lemon Blueberry Cookies
Ingredients
- 2 sticks of butter
- ⅔ brown sugar
- ⅓ white sugar
- 1 tablespoon lemon juice
- 2 lemons zested
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ baking soda
- ½ kosher salt
- 2¼ cups all purpose flour
- ¾ Blueberries
- ¾ white chocolate chips
Instructions
- Preheat oven to 350°F. Line a baking sheet with parchment paper.
- Add the butter to a skillet set over medium heat. Cook until the butter begins to lightly brown, about 5 minutes. Remove from the heat and transfer to a mixing bowl. Let cool for 5 minutes or so.
- To the brown butter, mix in the brown sugar, granulated sugar, eggs, vanilla, lemon juice, and lemon zest mixing until smooth.
- Add the flour, baking soda, and salt. Mix on low speed until the dry ingredients are combined. Don't overmix. Using a wooden spoon, fold in the blueberries and white chocolate chips.
- Portion batter using an ice cream scoop on prepared baking sheets. Gently flatten the tops with the heel of your hand.
- Bake at 350°F for 15-18 minutes. Transfer cookies to a cooling rack and enjoy!
Notes
- When making brown butter cook until butter looks foamy and smells nutty. Be careful because butter can go from nutty to burnt very quickly.
- Let brown butter cool down for 5 minutes before adding the wet ingredients.
- Fold in blueberries by hand to hold their shape while baking.
- Fresh blueberries make the best Blueberry Lemon Cookies, although frozen blueberries will work in a pinch.
Mike Cleavenger says
Lemons, blueberries, and white chocolate chips is a great combination in a cookie!