Lemon Blueberry Cookies

Four cookies stacked on top of each other with a bite bitten out of the top cookie.

5 from 1 vote

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.

Prep Time10

Total Time25

Course: Brunch, Dessert

Cuisine: American

Servings: cookies

Calories: 69kcal

Author: Mike Cleavenger

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.

Nutrition