Why We Love This Blueberry Cookies Recipe
Is there anything better than trying to figure out what to do with a beautiful bounty of fresh, ripe blueberries? We love summer berries and try to make the most of them all season while they last. Delicious in both savory and sweet dishes, blueberries are the perfect berry, in my opinion. Especially in blueberry muffins! Blueberries are absolutely my favorite fruit to use in baked goods, like soft and chewy cookies. Because the skins hold in the juices better than other berries. Therefore, the moisture doesn’t affect the cookie batter and baked cookie texture as much. These Blueberry White Chocolate Chip Cookies are perfectly sweet and decadent, with loads of bright flavor and a hint of richness from the white chocolate. This brilliant blend of fresh blueberries, lemon zest, and white chocolate chips all nestled in a butter cookie dough creates the most tantalizing summer cookies to take to picnics and barbecues. These are basically like blueberry muffin cookies, with the perfect amount of blueberry flavor! Be ready to have these requested by family and friends all season!
Ingredients You Need
Blueberry cookies with white chocolate chips are made with simple pantry staples and just a handful of special goodies. Here is what you need to make the best Blueberry Cookies with White Chocolate Chips:
Unsalted butter – softened to room temperature Granulated sugar Brown sugar Eggs – brought to room temperature Vanilla extract Lemon zest – for the best lemon flavor Baking powder – to give the cookies a little rise in the oven Salt – to balance out the flavors All-purpose flour – or use your favorite gluten-free replacement flour Blueberries – fresh is best, but you can also use frozen White chocolate chips
I highly recommend giving them a shot, but you can certainly leave out the white chocolate chips if you’re not a fan. You can also add chopped nuts, like walnuts or toasted almonds, for a hint of crunch.
How to Make Blueberry Cookies with White Chocolate Chips
Using a standing mixer, you can easily make these cookies in just about 30 minutes. First, preheat the oven to 350 degrees F and line several baking sheets with parchment paper. Then, use an electric stand mixer with the paddle attachment or handheld electric mixer to cream the butter and both sugars together (on high speed) until light and fluffy. Scrape the bowl with a rubber spatula. Then turn the mixer on low and mix in the eggs, fresh lemon zest, vanilla extract, baking powder, and salt. Scrape the bowl again, and then slowly beat in the flour little by little. Once the flour is fully combined, turn off the mixer and fold in the blueberries and white chocolate chips by hand, so that you don’t squash the blueberries. Roll the cookie dough into 1 ¼ inch balls and place on the prepared baking sheets, about 2 ½ inches apart. Gently press down just a tad. Lastly, bake for several minutes until the cookie edges are set and slightly golden. Remove from the oven and allow the cookies to rest on the cookie sheets before moving to a cooling rack.
Tips & Tricks
Don’t over bake! The key to soft and chewy cookies is cooking them only until they are just set. They will look a little bit underdone! That is okay. Once you take them out of the oven, they will cook a little longer on the hot baking sheet and set beautifully! There is no need to chill this cookie dough before baking! However, if you need to bake the cookies in batches, it is a good idea to leave the cookie dough mixture in the fridge until you are ready to bake the next bath. Measure your flour correctly! To ensure the proper texture in these soft blueberry cookies, it is important to properly measure your flour. Spoon the flour into a measuring cup until it is heaping, then use the flat side of a butter knife to level off the flour. If you scoop the flour directly from the bag instead of spooning it into the measuring cup, you will get denser cookies!
How should I store leftover blueberry cookies?
You can store these Blueberry Cookies with White Chocolate Chips in an airtight container at room temperature for 3-4 days, or wrap tightly in plastic and keep them in the freezer for up to 3 months. Then you’re able to get a fresh blueberry lemon cookie fix even in winter!
Can I make cookies with frozen blueberries?
You definitely can use frozen berries to make delicious Blueberry White Chocolate Chip Cookies. While the cookies won’t have quite the same bright pop, there are a few tips you can use to make sure your frozen fruit still tastes fresh and delicious: First, be sure to defrost the berries. Since these easy cookies don’t take long to bake, you don’t want to wind up with cookies that have half-frozen blueberries with a gummy texture. And after thawing, thoroughly rinse and pat the berries dry. This will help prevent color bleeding and keep your dough from getting soggy.
How do I make gluten-free lemon blueberry cookies?
Simply use your favorite gluten-free all-purpose flour baking substitute to make yummy GF cookies. Blends that have oat or almond flour in the base will tend to be the best tasting for this recipe.
Looking for More Summer Dessert Recipes? Be Sure to Also Try:
Homemade Strawberry Pudding Lemon Blueberry Icebox Cake The Best Strawberry Pizza Cookie Recipe Grilled Peaches and Ginger Ice Cream Lemon Cream Pie Recipe
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