Description
These Blueberry Cookies are soft, chewy, and bursting with juicy blueberries, bright lemon zest, and sweet white chocolate or macadamia nuts. A perfect balance of tart and sweet, they make a deliciously unique treat for any occasion.
Ingredients
Scale
- 12 tablespoons (1 1/2 sticks) Unsalted Butter or Vegan Stick Butter (such as Miyokos)
- 1 1/4 cups Frozen Blueberries (about 6 ounces)
- 1/2 cup White Chocolate Chips, Roasted Salted Macadamia Nuts, or a Combination
- 1 large Lemon (zested)
- 3/4 cup Granulated Sugar
- 1/2 teaspoon Kosher Salt
- 2 cups All-Purpose Flour
- 1 teaspoon Baking Powder
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream the butter, sugar, and lemon zest together until light and fluffy.
- Add the frozen blueberries and gently mash some of them into the butter mixture to release color and flavor.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Gradually fold the dry ingredients into the blueberry mixture until just combined.
- Stir in white chocolate chips, macadamia nuts, or both.
- Scoop spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 12–15 minutes, until the edges are set but the centers remain soft.
- Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
- Keep blueberries frozen until mixing to prevent excess moisture in the dough.
- Adjust the sweetness by using macadamia nuts instead of white chocolate chips.
- For extra lemon flavor, add a teaspoon of lemon juice along with the zest.
- These cookies are best enjoyed fresh but can be stored in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 10g
- Sodium: 95mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg