Lemon Blueberry Cookies
These Blueberry Lemon Cookies are the best! Zesty lemon zest, sweet blueberries, and white chocolate chip are a Springtime treat. Enjoy as breakfast cookies or a brunch dessert.
Servings: 18 cookies
Calories: 69kcal
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.