Description
Delight in these refreshing Blueberry Lemon Cookies studded with dairy-free white chocolate chips. Featuring a zesty lemon flavor combined with sweet bursts of blueberries and creamy white chocolate, these cookies are perfect for a light and fruity treat. Crafted with plant-based butter and adaptable to dried, fresh, or frozen blueberries, this recipe yields soft, fluffy cookies that complement tea time or casual snacking.
Ingredients
Dry Ingredients
- 1 1/2 cups (190g) all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon fine sea salt
Sugars and Flavor
- 1/3 cup (75g) granulated sugar
- 2 tablespoons lemon zest
- 1/4 cup (60g) light brown sugar, packed
- 1/2 teaspoon vanilla extract
Wet Ingredients
- 1/2 cup (113g) unsalted plant-based butter, room temperature
- 1 large egg, room temperature
Add-ins
- 1/2 cup (75g) blueberries (dried, fresh or frozen)
- 1/2 cup (95g) dairy-free white chocolate chips
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper to ensure your cookies bake evenly and don’t stick.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and sea salt. Set this mixture aside for later incorporation.
- Enhance Lemon Flavor: In a small bowl, combine granulated sugar with lemon zest and rub them together using your fingers. This helps release the essential oils from the zest, intensifying the lemon aroma and flavor in your cookies.
- Cream Butter and Sugars: Using an electric mixer on medium speed, beat the plant-based butter and light brown sugar in a large mixing bowl until creamy. Then add the lemon-sugar mixture and continue beating for 1-2 minutes until the mixture is light and fluffy, scraping down the sides of the bowl if needed.
- Add Eggs and Vanilla: Beat in the large egg and vanilla extract until the batter is creamy and well combined.
- Combine Dry Ingredients: With the mixer on low speed, gradually add the flour mixture until just combined, being careful not to overmix to keep the cookies tender.
- Fold in Blueberries and Chocolate Chips: Gently fold the blueberries and dairy-free white chocolate chips into the dough to distribute them evenly.
- Portion the Dough: Use a 2-tablespoon cookie scoop to portion out the dough, spacing each about 2-3 inches apart on the prepared baking sheets to allow room for spreading.
- Chill and Bake in Batches: Refrigerate one sheet pan of cookie dough while baking the other to maintain dough firmness for even baking.
- Bake: Bake the cookies for 8-9 minutes if using dried blueberries or 10-11 minutes for fresh or frozen blueberries. The cookies should have set edges and appear slightly puffed but will flatten as they cool.
- Cool Down: Let the cookies cool on the baking sheet for 10 minutes to finish setting, then transfer them to a wire rack to cool completely before serving.
Notes
- You can use dried, fresh, or frozen blueberries; adjust baking time accordingly to ensure proper texture.
- Rubbing lemon zest with sugar helps maximize the lemon flavor in the cookies.
- Chilling dough between batches prevents cookies from spreading too much.
- Use parchment paper or silicone mats to prevent sticking and facilitate easy cleanup.
- Plant-based butter and dairy-free white chocolate chips make this recipe suitable for those avoiding dairy.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
