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Lemon-Blueberry-Cookies-Recipe

Lemon Blueberry Cookies

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These Lemon Blueberry Cookies combine the vibrant flavors of tart lemon and sweet blueberries, creating a delightful treat. With simple preparation and a chewy texture, they are the perfect addition to any dessert table or a tasty snack for quick enjoyment.

  • Total Time: 0 hours
  • Yield: 14 cookies 1x

Ingredients

Scale
  • 1 ¾ cups (200g) fresh or frozen blueberries
  • 2 tablespoon (25g) granulated sugar
  • 1 teaspoon (5ml) lemon juice
  • 1 teaspoon (3g) corn starch
  • ½ cup (113g) unsalted butter, at room temperature
  • ½ cup (110g) packed light brown sugar
  • ¼ cup (50g) granulated sugar
  • 2 teaspoon freshly grated lemon zest
  • 1 teaspoon 5ml pure vanilla extract
  • 1 large egg
  • 1 â…“ cups (190g) all-purpose flour
  • ½ teaspoon salt
  • ¼ teaspoon baking soda
  • ¼ teaspoon baking powder
  • ¾ cup (113g) pure white chocolate chunks
  • ½ cup (120ml) blueberry swirl mixture

Instructions

  1. Make the blueberry mixture: In a saucepan, combine blueberries and sugar over medium heat, stirring frequently. Cook for 5-7 minutes until reduced by half, then stir in lemon juice. Make a slurry with corn starch and blueberry juices, add to the saucepan, boil briefly, then transfer to a bowl and chill.
  2. Prepare cookie dough: In a bowl, mix soft butter, both sugars, lemon zest, and vanilla on medium speed until fluffy. Mix in the egg until well combined.
  3. Combine dry ingredients: In a separate bowl, whisk flour, baking soda, baking powder, and salt. Add to the butter mixture and combine until mostly mixed. Fold in white chocolate chunks.
  4. Swirl the dough: Divide dough in half, spreading out one half in a new bowl. Dollop chilled blueberry mixture into the dough randomly in portions, then swirl gently without overmixing.
  5. Chill and preheat: Refrigerate dough while preheating oven to 350°F. Line cookie sheets with parchment paper.
  6. Scoop and bake: Use a cookie scoop to place mounds of dough on the sheets, about 3 inches apart. Optionally, add extra white chocolate on top.
  7. Bake for 14-16 minutes until edges are brown and tops are lightly golden. Cool on baking sheets for 2 minutes before transferring to a wire rack.

Last Step:

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Notes

For best results, ensure the butter is at room temperature before mixing.
Using fresh blueberries is recommended for optimal flavor, but frozen can be used as well.
Watch the cookies closely as baking times may vary depending on your oven.

  • Author: dani
  • Prep Time: 20 minutes
  • Cook Time: 14-16 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 cookie
  • Calories: 180
  • Sugar: 12g
  • Sodium: 120mg
  • Fat: 8g
  • Saturated Fat: 4g
  • Unsaturated Fat: 3g
  • Trans Fat: 0g
  • Carbohydrates: 26g
  • Fiber: 1g
  • Protein: 2g
  • Cholesterol: 24mg

Find it online: https://www.cookingrecipestasty.com/lemon-blueberry-cookies/