Lemon Blueberry Cookies with White Chocolate Chips

overhead view of lemon blueberry cookies on white parchment paper.

4.50 from 4 votes

Lemon Blueberry Cookies with White Chocolate Chips

Soft and chewy Lemon Blueberry Cookies are naturally purple from fresh or frozen blueberries, studded with white chocolate chips, and rolled in lemon sugar for the most perfect cookie ever.

Prep Time10

Cook Time10

Course: Dessert

Cuisine: American

Servings:

Calories: 174kcal

Author: Cara Lanz

Ingredients

Lemon Sugar - for rolling

½ cup granulated sugar
1 ½ teaspoons lemon zest

Blueberry Lemon Cookies

1 cup blueberries fresh or frozen
1 cup softened butter
1 ⅓ cup granulated sugar
1 egg, room temperature
2 tablespoons lemon juice
1 ½ teaspoons lemon zest
3 cups all-purpose flour
1 ½ teaspoons baking powder
1 tablespoon cornstarch
½ teaspoon salt
1 cup white chocolate chips

Instructions

Preheat oven to 400 degrees. Line baking sheets with parchment paper or silicone mats.
Microwave the blueberries for about 2 minutes on high or until the skins burst. For fresh berries, stir every 30 seconds so they don't boil over. Cool to room temperature -- to speed it up, place them in the freezer while you work on the next steps.
Make the lemon sugar. Place granulated sugar and lemon zest in a small bowl. With clean, dry hands, massage zest into the sugar until completely combined. Or use the back of a spoon to work the zest into the sugar. Cover and set aside.
In a large mixing bowl, cream butter and sugar on medium-high until light and fluffy, 2-3 minutes. Add the egg and beat for another minute. Add the blueberries with the juices, lemon juice, and 1 ½ teaspoons lemon zest -- or whatever is left after making the lemon sugar. Beat on high for 5 minutes until fluffy.
Place the flour, baking powder, cornstarch, and salt into a large mesh strainer set over the bowl. With a spoon, stir the flour mixture through the strainer. You can also whisk the dry ingredients together in a separate bowl.
Use a mixer to mix flour mixture into the wet ingredients until just combined. Do not overmix; It's okay if there are a few streaks of flour.
Add the white chocolate chips and mix on low just until the chips are evenly distributed throughout the cookie dough.
Bake right away or chill for 30-60 minutes.
Scoop dough into 2-tablespoon portions. Roll the dough into balls, then roll them in the lemon sugar until coated.
The dough is sticky -- it may help to lightly oil your fingers. The dough balls are easier to work with once you drop them in sugar. If it's too sticky, chill the dough for a bit.
Place dough balls 2 inches apart on the baking sheet. Bake for 9-11 minutes until the bottoms are light golden brown or the internal temperature reaches 185-190 degrees.
Cool for 5 minutes on the baking sheet, then carefully transfer to a wire rack to cool the rest of the way.

Notes

One medium lemon should provide enough zest for the cookies and the lemon sugar. Make the lemon sugar first, then use any remaining zest in the cookie dough.
When microwaving fresh blueberries, check on them every 30 seconds so they don't boil over.
The dough is thick and sticky. If baking right away, use lightly oiled fingers to handle the dough. Also, once you drop the ball into the sugar and roll it around, it becomes quite easy to work with. Chilling the dough for 30-60 minutes also helps.
These are thick, puffy cookies, and chilled dough makes them even thicker. For thinner cookies, use the bottom of a glass to press down the dough balls before baking or gently flatten them with a silicone spatula immediately after they come out of the oven.

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