Chewy Lemon Blueberry Cookies (Printable Version)

Soft, tangy cookies loaded with fresh lemon and juicy blueberries. Ready in 27 minutes.

# 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
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 - In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
03 - In a large mixing bowl, beat softened butter, granulated sugar, and brown sugar until creamy and light, about 2–3 minutes.
04 - Beat in egg, vanilla extract, lemon zest, and lemon juice until well combined.
05 - Gradually add dry ingredients to wet ingredients, mixing until just combined.
06 - Gently fold in blueberries and white chocolate chips, taking care not to crush the berries.
07 - Scoop tablespoon-sized portions of dough onto prepared baking sheets, spacing them about 2 inches apart.
08 - Bake for 11–13 minutes, until edges are just golden and centers look slightly underbaked.
09 - Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

# Expert Insights:

01 -
  • The chewy texture with bursts of tart blueberry feels like eating a little cloud of sunshine
  • They come together so quickly that you can bake them on a whim and still feel like you accomplished something wonderful
02 -
  • Chilling the dough for 30 minutes creates thicker cookies with even better chewy texture though you can bake them immediately if time is short
  • Frozen blueberries work in a pinch but they'll release more moisture and might create slightly denser cookies with blue streaked dough
03 -
  • Room temperature ingredients combine more smoothly so pull your butter and egg out about 30 minutes before baking
  • Zest your lemons before juicing them because it's much harder to get the zest off a squeezed lemon

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