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Blueberry White Chocolate Chip Cookies

Blueberry White Chocolate Chip Cookies – Fresh blueberries are combined with bright lemon zest and buttery, sweet white chocolate chips for the perfect summer cookie 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.

They 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.

Blueberry White Chocolate Chip Cookies

When I was thinking of the perfect blueberry cookie recipe I realized that, while just the blueberries were lovely on their own, the cookies needed a little something extra to be truly luscious treats.

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. Be ready to have these requested by family and friends all season!

What 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
  • Granulate sugar
  • Brown sugar
  • Eggs
  • Vanilla extract
  • Lemon zest
  • Baking powder
  • Salt
  • All-purpose flour
  • Blueberries
  • 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.

Here’s how:

1. First, preheat the oven to 350 degrees F and line several baking sheets with parchment paper.

2. Then, use an electric stand mixer to cream the butter and both sugars together (on high speed) until light and fluffy.

3. 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.

4. 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.

5. 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.

Get the Complete (Printable) Blueberry White Chocolate Chip Cookies Recipe Below. Enjoy!

6. 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.

Storing 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 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.

Blueberry White Chocolate Chip Cookies Recipe – Perfect summer cookies loaded with fresh blueberries, lemon zest, and white chocolate chips.

Blueberry Cookies with Lemon Glaze

These Blueberry Cookies with Lemon Glaze are packed with fresh blueberries and complemented with a light lemon glaze. Soft and cake like, they are a version of my Nanny’s old fashioned recipe that she used to always have in her cookie box.

Blueberries are my favorite fruit. So, it’s no surprise I decided to re-create my grandmother’s recipe to include this particular fruit. The tender crumb of this cookie, the bright citrus flavor, and aroma of the glaze is purely irresistible. I hope you will enjoy these as much as we do!

I believe the one memory every one of my cousins and I have, is going to visit Nanny and Poppy and eating her cookies. She made the best cookies out there!

Nanny loved each and every one her grandchildren and made us all feel special. She loved to offer us a cookie when we would visit. I like to emulate her, which is probably why I love to bake her cookies. Doing so brings me memories of her and keeps her alive in my heart and mind. Plus, I just love to make people smile when I offer them a soft blueberry cookie!

How to mix the dough for the perfect blueberry cookies

  • Don’t skip sifting the flour before measuring.
  • Scoop the flour lightly with a large spoon into the measuring cup. Then, level it off with a knife being sure to not pack the flour tight into the cup.
  • If your mixture is too wet, add a little more flour at a time until you form a dough ball.
  • If your mixture is too dry, add a little more milk at a time until it forms a dough.
  • Be gentle when folding the blueberries into the dough so you don’t crush them.
  • Try not to handle the dough too much. Doing so will make the cookies drier and tougher.

Below is a photo of what the blueberry cookie dough will look like if there is not enough liquid. This is where I would add a couple more tablespoons of milk. Then I would add the blueberries and gently fold them in.

How to easily roll out and cut the cookie dough

  • Be sure you have a pastry mat on your surface that you have generously sprinkled flour over top of.
  • Pat the dough into a ball. Be gentle when doing this so you don’t burst the blueberries.
  • Flatten the dough out with the palms of your hands.
  • Flour your rolling pin and applying light pressure, gently roll the dough out, keeping it fairly thick. About 3/4 of an inch.
  • To prevent your cookie from sticking to the cookie cutter, be sure to dip in flour before you cut each circle.

Tips for icing the blueberry cookies

  • Be sure you cookies have cooled completely.
  • Your glaze should be thick enough to spread, but thin enough to drizzle down the side of the cookie.
  • Let the icing dry completely before storing the cookies.
  • If stacking the cookies in a storage container, place a sheet of wax paper between the cookies to prevent them sticking together.

Tips on storing blueberry cookies

  • If you don’t plan to eat them within a couple of days, place them in the freezer until an hour before you are ready to serve them.
  • You can freeze these cookies with or without the frosting. However, my first choice would be to freeze them without frosting them.
  • These cookies can be stored in the freeze for up to 4 weeks.

A few notes about this recipe

These cookies are very soft and tender due to the fresh blueberries. Because of this, they will tend to weep a blue color through the cookie onto the icing. The longer they sit, the more they will do this.

It does not affect the taste, just the visual. If you prefer, you can add the lemon glaze to the cookies right before serving. This way you will have a visually perfect cookie every time!

For those who always wonder what Grumpy thought of this recipe, well, he made several trips to the kitchen to return to the living room with a cookie. One of those times I asked him if he grabbed another cookie. His response was “ No, when I was walking by them one reached out and grabbed me!” Needless to say, he loves these cookies as much as I do!

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These old fashioned soft Blueberry Cookies are thick, tender and delicious. They are full of fresh blueberries and covered with a bright, tangy lemon glaze.