Chewy Lemon Blueberry Cookies (Printable)

Soft, tangy cookies with fresh lemon zest and juicy blueberries. Chewy texture, ready in under 30 minutes.

# What You'll Need:

→ Dry Ingredients

01 - 2 1/4 cups all-purpose flour
02 - 1/2 teaspoon baking soda
03 - 1/2 teaspoon salt

→ Wet Ingredients

04 - 3/4 cup unsalted butter, softened
05 - 1 cup granulated sugar
06 - 1/4 cup light brown sugar, packed
07 - 1 large egg
08 - 2 teaspoons pure vanilla extract
09 - Zest of 2 lemons
10 - 2 tablespoons fresh lemon juice

→ Add-ins

11 - 1 cup fresh blueberries
12 - 1/2 cup white chocolate chips

# How To Make It:

01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
03 - In a large mixing bowl, beat softened butter, granulated sugar, and brown sugar until creamy and light, about 2–3 minutes.
04 - Beat in egg, vanilla extract, lemon zest, and lemon juice until well combined.
05 - Gradually add dry ingredients to wet ingredients, mixing until just combined.
06 - Gently fold in blueberries and white chocolate chips, taking care not to crush the berries.
07 - Scoop tablespoon-sized portions of dough onto prepared baking sheets, spacing about 2 inches apart.
08 - Bake for 11–13 minutes, until edges are just golden and centers look slightly underbaked.
09 - Allow cookies to cool on baking sheet for 5 minutes before transferring to wire rack to cool completely.

# Expert Tips:

01 -
  • These cookies strike that perfect balance between tangy and sweet without being cloying or heavy
  • The texture is incredible—crispy edges giving way to a soft, chewy center that stays tender for days
  • They come together in under 30 minutes but taste like something from a fancy bakery case
02 -
  • Chilling the dough for 30 minutes prevents excessive spreading and intensifies the flavors, though I admit I rarely remember to do it myself
  • The centers should look slightly underbaked when you pull them from the oven—they continue cooking on the hot baking sheet and firm up beautifully
  • Overmixing once the flour is added is the fastest way to ruin the texture, so stop as soon as everything comes together
03 -
  • Zest your lemons before juicing them—its much easier to maneuver the fruit when its still firm and full
  • Room temperature ingredients blend together seamlessly, so take everything out of the fridge at least 30 minutes before baking

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