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Lemon Blueberry Cookies Recipe

Easy lemon blueberry cookies made with sugar cookie mix, fresh blueberries, and white chocolate chips are bright, soft, and full of flavor.
Prep Time10 minutes
Cook Time12 minutes
Inactive Time20 minutes
Total Time42 minutes
Servings: 31 cookies
Calories: 84kcal
Author: Lucy Brewer

Ingredients

Ingredients

  • 17.5 ounces sugar cookie mix (we used Betty Crocker)
  • ½ cup unsalted butter, room temperature
  • 1 egg, room temperature
  • juice from one lemon
  • 1 teaspoon vanilla extract
  • 1 cup fresh blueberries, room temperature
  • ½ cup white chocolate chips
  • sugar crystals

Instructions

Directions

  • Line a 9x13 baking sheet with parchment paper. Set aside.
  • In a medium-sized bowl add 17.5 ounces sugar cookie mix (we used Betty Crocker), ½ cup unsalted butter, room temperature, 1 egg, room temperature, juice from one lemon, and 1 teaspoon vanilla extract. With a spoon mix until fully incorporated. Do not over mix and do not use a hand mixer, as you don’t want the dough to be overly mixed.
    A mixing bowl with flour, butter, egg, and a wooden spoon, surrounded by bowls of blueberries, white chocolate chips, vanilla extract, and a lemon wedge.
  • Add ½ cup white chocolate chips and 1 cup fresh blueberries, room temperature and fold them into the batter with a spoon until fully incorporated.
    A mixing bowl with dough, fresh blueberries, and white chocolate chips being stirred with a wooden spoon, surrounded by small bowls of ingredients on a white surface.
  • Preheat the oven to 350° F. Keep the batter at room temperature for 15-30 minutes.
  • Use a small cookie scoop (1.6” diameter / 1.2 Tablespoons). Place each cookie scoop onto the baking sheet. Do not flatten.
    Six scoops of blueberry lemon cookie dough on a parchment-lined baking sheet, with a cookie scoop, blueberries, white chocolate chips, and lemon visible around the tray.
  • Place each cookie scoop onto the baking sheet. Do not flatten. Sprinkle with sugar crystals.
  • Cook for 9-12 minutes or until the edges are just slightly brown. Do not overcook the cookies.
    Six lemon blueberry cookies on a parchment-lined baking sheet, surrounded by bowls of cookie dough, sugar, white chocolate chips, and fresh blueberries.
  • Remove from the oven and allow the cookies to cool on the baking sheet for 5 minutes
  • Transfer to a cooling rack and enjoy.
    Nine lemon blueberry cookies cool on a wire rack, with bowls of white chocolate chips, blueberries, and sugar nearby; lemons and a baking sheet are also visible.

Notes

  • These cookies are so soft and everyone will think they came from a bakery.
    Use fresh lemon juice over lemon extract, as the flavor is much more robust and fresh.
  • You will get 31 cookies or so with the cookie 1.6” diameter / 1.2 tablespoons scoop, but if you want larger cookies you can use the 2” diameter / 2.6 tablespoons scoop. You may need to cook the cookies for 2 minutes longer for the larger cookie.
  • You can replace the blueberries with raspberries, which also goes so great with lemon and white chocolate chips.
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