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Blueberry Lemon White Chocolate Chip Cookies

Blueberry lemon white chocolate chip cookies with a soft, buttery center and lightly golden edges. A simple cookie dough method with lemon zest rubbed into sugar, then baked until just set and studded with purple dried blueberries and creamy white chocolate chips.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 20 servings
Course: Dessert, Desserts & Baking
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 2.25 cup all-purpose flour
  • 1 tsp baking soda
  • 0.5 tsp salt
  • 0.5 tsp cornstarch
Wet ingredients
  • 0.75 cup unsalted butter softened
  • 0.75 cup granulated sugar
  • 0.5 cup brown sugar packed
  • 1 tbsp lemon zest
  • 1 egg large
  • 1 tbsp lemon juice
  • 1 tsp vanilla extract
Add-ins
  • 1 cup white chocolate chips
  • 0.75 cup dried blueberries

Equipment

  • 1 sheet pan

Method
 

Preheat and set up
  1. Preheat the oven to 350F and line baking sheets with parchment. This creates a nonstick surface and helps the cookies bake evenly.
Mix dry ingredients
  1. Whisk all-purpose flour, baking soda, salt, and cornstarch together in a bowl. Whisk until no streaks of baking soda or cornstarch remain.
Cream butter and sugars
  1. Rub granulated sugar and lemon zest together, then beat with softened unsalted butter and packed brown sugar until fluffy. Look for a lighter, slightly airy texture before continuing.
Add wet ingredients
  1. Beat in the egg, lemon juice, and vanilla extract until the dough looks smooth and cohesive. Stop when no dry yellow streaks are visible.
Combine into cookie dough
  1. Mix in the dry ingredients until just combined, then fold in white chocolate chips and dried blueberries. Fold gently so the berries disperse without overworking the dough.
Scoop and bake
  1. Scoop 2-tablespoon balls onto the lined sheets, leaving space for spreading. Bake for 10-12 minutes until edges are lightly golden, with centers still soft-looking.
Cool
  1. Cool the cookies for 5 minutes on the sheet before moving them. The cookies will finish setting as they cool.

Notes

For the best texture, avoid overmixing after the flour goes in—mix just until the dry streaks disappear so the cookies stay soft. Store in an airtight container at room temperature for up to 3 days or refrigerate up to 5 days; freeze baked cookies up to 2 months. For a dairy-light option, use plant-based butter in the same amount, keeping the dough method the same.