Name: Blueberry Lemon Cookies with White Chocolate Chips Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 35 min
Cuisine: American
Ingredients: 1 1/2 cups (190g) all-purpose flour; 1/2 teaspoon baking soda; 1/4 teaspoon fine sea salt; 1/3 cup (75g) granulated sugar; 2 tablespoons lemon zest; 1/4 cup (60g) light brown sugar, packed; 1/2 teaspoon vanilla extract; 1/2 cup (113g) unsalted plant-based butter, room temperature; 1 large egg, room temperature; 1/2 cup (75g) blueberries (dried, fresh or frozen); 1/2 cup (95g) dairy-free white chocolate chips

Print Recipe· 4.3 from 14 reviews

If you have a soft spot for cookies that burst with bright, fresh flavors, then you simply must try the Blueberry Lemon Cookies with White Chocolate Chips Recipe. These cookies are an absolute delight, combining the zingy freshness of lemon zest with juicy blueberries and the creamy sweetness of white chocolate chips. Each bite offers a perfect balance of tart and sweet, wrapped in a tender, chewy cookie that feels like a warm hug on a plate. They bake up beautifully golden and slightly crisp around the edges while staying soft inside, promising smiles all around whether you’re sharing them with friends or indulging solo.

Ingredients You’ll Need

The image shows nine small white bowls and plates arranged on a white marbled surface. In the center, there is a white bowl full of dark dried blueberries. Surrounding it are other bowls: one with white chocolate chips, one with golden brown sugar packed into a round shape, another with fine white sugar, and one with lemon zest in a bright yellow color. There is also a small bowl holding a single brown egg, a bowl with a red-brown liquid, and a plate with white salt and baking powder. To the right of the bowls is a stick of butter wrapped in paper with some blue text visible. Photo taken with an iphone --ar 4:5 --v 7

This recipe calls for a handful of simple, everyday ingredients, but each plays a starring role in creating those mouthwatering flavors and textures. From the bright lemon zest that awakens your palate to the sweet bursts of blueberries and rich white chocolate chips, every component is essential to make these cookies truly shine.

All-purpose flour (1 1/2 cups / 190g): The foundation providing structure and tenderness to the cookies.
Baking soda (1/2 teaspoon): Helps the cookies rise just enough for a light, chewy texture.
Fine sea salt (1/4 teaspoon): Enhances all the flavors, balancing sweetness with a subtle savory note.
Granulated sugar (1/3 cup / 75g): Works with the lemon zest to deliver a fresh, tangy sweetness.
Lemon zest (2 tablespoons): Bursts with citrus oils that create the signature bright lemon flavor.
Unsalted plant-based butter (1/2 cup / 113g): Adds richness and moisture, keeping the cookies tender.
Light brown sugar (1/4 cup / 60g): Brings a caramel-like depth and helps with a soft, chewy finish.
Large egg (1, room temperature): Binds everything together and adds moisture for soft cookies.
Vanilla extract (1/2 teaspoon): A hint of warmth that complements the lemon and blueberry beautifully.
Blueberries (1/2 cup / 75g, dried, fresh, or frozen): Bursting with fruity sweetness and a touch of tartness.
Dairy-free white chocolate chips (1/2 cup / 95g): Creamy morsels that add luscious, sweet contrast to the fruity notes.

How to Make Blueberry Lemon Cookies with White Chocolate Chips Recipe

Step 1: Preheat and Prepare

Begin by heating your oven to 350°F and lining two large baking sheets with parchment paper. This ensures your cookies bake evenly and don’t stick, making cleanup a breeze.

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together the all-purpose flour, baking soda, and fine sea salt. This dry mix will create the perfect structure for your cookies, ensuring they’re tender yet hold their shape beautifully.

Step 3: Infuse Sugar with Lemon Zest

Combine the granulated sugar and lemon zest in a small bowl. Rub them together with your fingers to release those fragrant oils from the zest; this step intensifies the lemon flavor in every bite.

Step 4: Cream Butter and Sugars

Using an electric mixer, beat the plant-based butter and light brown sugar on medium speed until creamy. Then add your lemon-scented sugar mixture and continue beating until the mixture turns light and fluffy, about 1-2 minutes. Scrape down the bowl sides to incorporate all the goodness evenly.

Step 5: Add Egg and Vanilla

Beat in the large egg and vanilla extract until the mixture is smooth and creamy. These ingredients add moisture and depth, making your cookies rich and tender.

Step 6: Combine Wet and Dry

Switch the mixer to low speed and gradually add the flour mixture, mixing just until combined. Overmixing can develop too much gluten, so be gentle to keep your cookies soft.

Step 7: Fold in Blueberries and White Chocolate

Gently fold your choice of blueberries and dairy-free white chocolate chips into the dough. This step distributes the juicy bursts of flavor and sweet creaminess evenly throughout the batter.

Step 8: Scoop the Dough

Use a 2-tablespoon cookie scoop to portion your dough onto the prepared baking sheets, spacing each about 2-3 inches apart. This spacing allows cookies to spread just enough without merging into one another.

Step 9: Bake and Rotate

Bake one sheet at a time, storing the other in the fridge while baking. Dry blueberries require 8-9 minutes, whereas fresh or frozen berries will need a little longer, about 10-11 minutes. You’ll know they’re done when the edges are set and the tops puff up; they flatten as they cool.

Step 10: Cool and Enjoy

Let the cookies rest on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely. This resting period helps them set perfectly without falling apart.

How to Serve Blueberry Lemon Cookies with White Chocolate Chips Recipe

A silver metal baking tray lined with white parchment paper holds six evenly spaced small dollops of pale yellow cookie dough with dark chocolate chips mixed inside. The dough balls are roughly round with a slightly textured surface, arranged in two rows of three on a white marbled texture surface. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Sprinkle a tiny pinch of lemon zest on top right after baking to highlight the citrus aroma. A light dusting of powdered sugar can add a delicate, snowy touch that’s both pretty and delicious.

Side Dishes

Pair these delightful cookies with a cup of herbal tea like chamomile or earl grey, which complements the fresh lemon and sweet berries. A cold glass of plant-based milk also works wonderfully to balance the rich white chocolate.

Creative Ways to Present

Serve stacked with a dollop of coconut whipped cream or use them as a base for an ice cream sandwich with lemon sorbet to elevate your dessert game. They also make charming edible gifts when wrapped in colorful parchment tied with twine.

Make Ahead and Storage

Storing Leftovers

Store your cookies in an airtight container at room temperature for up to 3 days. This preserves their soft texture and ensures that the vibrant flavors of blueberry and lemon remain bright and fresh.

Freezing

You can freeze baked cookies by layering them between sheets of parchment paper inside a freezer-safe container or bag. They keep well for up to 2 months, so you can enjoy your Blueberry Lemon Cookies with White Chocolate Chips Recipe anytime a craving strikes.

Reheating

Warm frozen or stored cookies in a low oven (about 300°F) for 5-7 minutes to refresh their softness and bring out their aroma. Avoid microwaving, which can make them a bit chewy or unevenly heated.

FAQs

Can I use frozen blueberries for this Blueberry Lemon Cookies with White Chocolate Chips Recipe?

Absolutely! Frozen blueberries work great and just require a slightly longer baking time, about 10-11 minutes, to ensure they soften and release their juices without making the cookies soggy.

Is it possible to substitute the plant-based butter with regular butter?

Yes, regular unsalted butter can be substituted cup for cup. It will give the cookies a classic buttery flavor while maintaining the intended texture.

Can I make these cookies gluten-free?

To make a gluten-free version of this Blueberry Lemon Cookies with White Chocolate Chips Recipe, try using a 1-to-1 gluten-free baking flour blend. Just be aware that texture might vary slightly depending on the flour blend used.

What’s the best way to keep these cookies soft?

Storing your cookies in an airtight container with a slice of bread helps maintain moisture and keeps them soft for longer. The bread essentially acts like a moisture buffer.

Can I use dried blueberries instead of fresh?

Yes, dried blueberries add a chewy, concentrated burst of blueberry flavor. They also bake faster, so reduce your baking time to 8-9 minutes to avoid overbaking.

Final Thoughts

I genuinely hope you give this Blueberry Lemon Cookies with White Chocolate Chips Recipe a try because it’s truly one of those special treats that hits all the right notes—bright, sweet, and delightful. Baking these cookies fills your kitchen with an irresistible aroma and sharing them brings extra smiles. Whether you’re a longtime cookie lover or chasing that next favorite, these cookies are guaranteed to become a beloved go-to in your recipe collection.