Blueberry Cookies
Soft, bakery-style blueberry cookies with a pop of lemon and creamy white chocolate. Chewy centers, golden edges, and juicy bursts in every bite.
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Servings:
Ingredients
Main Ingredients
- 2 cup all-purpose flour
- 1 tbsp cornstarch
- 1.25 tsp baking powder
- 0.25 tsp baking soda
- 0.5 tsp fine salt
- 0.75 cup unsalted butter, softened room temperature
- 0.5 cup granulated sugar
- 0.75 cup light brown sugar, packed
- 1.75 oz egg, beaten about 1 large
- 2 tsp vanilla extract
- 1 tsp lemon zest finely grated
- 0.33 cup freeze-dried blueberries, lightly crushed
- 0.66 cup fresh blueberries well-dried
- 0.5 cup white chocolate chips
Instructions
Preparation Steps
- Preheat oven to 350°F. Line two baking sheets with parchment paper.
- Whisk flour, cornstarch, baking powder, baking soda, and salt in a bowl.
- Cream butter, granulated sugar, and brown sugar until light and fluffy, 2–3 minutes.
- Beat in the egg, vanilla, and lemon zest until smooth.
- Add dry ingredients to the bowl and mix just until no dry spots remain.
- Fold in the crushed freeze-dried blueberries to tint and flavor the dough.
- Gently fold in fresh blueberries and white chocolate chips. If dough is soft, chill 15 minutes.
- Scoop about 1.5 tbsp portions onto sheets, spacing 2 inches apart.
- Bake 11–13 minutes, until edges are set and centers look slightly soft.
- Cool on the sheet 5 minutes, then transfer to a rack to finish cooling.
Notes
Variation: Skip the chips and drizzle cooled cookies with a quick lemon glaze (powdered sugar + lemon juice). For a nutty twist, swap in chopped toasted almonds for the white chocolate.
Storage: Keep in an airtight container at room temperature up to 3 days, or freeze up to 2 months.
This recipe is an original creation inspired by classic Blueberry Cookies flavors. All ingredient ratios and instructions are independently developed.