Description
Delight in these luscious Lemon Blueberry Cookies featuring a marbled swirl of fresh blueberry reduction and bright lemon zest, complemented by chunks of creamy white chocolate. Perfectly soft and slightly tangy, these cookies offer a beautiful balance of fruity sweetness and rich buttery texture, baked to golden perfection. Ideal for a flavorful snack or dessert.
Ingredients
Blueberry Mixture
- 1 ¾ cups (200g) fresh or frozen blueberries
- 2 tbsp (25g) granulated sugar
- 1 tsp (5ml) lemon juice
- 1 tsp (3g) corn starch
Cookie Dough
- ½ cup (113g) unsalted butter, at room temperature
- ½ cup (110g) packed light brown sugar
- ¼ cup (50g) granulated sugar
- 2 tsp freshly grated lemon zest
- 1 tsp (5ml) pure vanilla extract
- 1 large egg
- 1 ⅓ cups (190g) all-purpose flour
- ½ tsp salt
- ¼ tsp baking soda
- ¼ tsp baking powder
- ¾ cup (113g) pure white chocolate chunks
- ½ cup (120ml) Blueberry Swirl mixture (prepared in blueberry mixture step)
Instructions
- Make the blueberry mixture: In a small saucepan, combine the blueberries and granulated sugar over medium heat. Stir frequently, trying to keep most berries intact, until the mixture reduces by half (about 5-7 minutes). Stir in lemon juice. Mix about 1 tablespoon of the blueberry juices with corn starch in a small bowl to create a slurry, then add it back into the saucepan. Boil for 10 seconds, remove from heat, transfer to a clean bowl, and refrigerate until thoroughly chilled.
- Prepare the cookie dough: In a large bowl, beat the softened butter, brown sugar, granulated sugar, lemon zest, and vanilla extract on medium speed with an electric mixer for 1-2 minutes until pale and fluffy. Add the egg and beat until fully incorporated.
- Mix dry ingredients: In a separate bowl, whisk together the flour, baking soda, baking powder, and salt. Add these dry ingredients to the butter mixture and gently mix on low speed or fold by hand until mostly combined. Fold in the white chocolate chunks evenly throughout the dough.
- Swirl the blueberry mixture: Divide the dough into two equal portions in separate bowls. Add ¼ cup of the chilled blueberry mixture to each bowl in small dollops. Use a knife to cut through the dough gently to create a marbled swirl effect without fully blending the blueberry color into the dough.
- Chill the dough: Place one bowl of dough in the refrigerator while preheating the oven to 350°F (175°C). Line two large baking sheets with parchment paper.
- Scoop the cookies: Use a 1-ounce cookie scoop to scoop dough mounds onto the prepared sheets, spacing them about 3 inches apart. Optionally, place extra white chocolate chunks on top. For larger cookies, use a 1.5-ounce scoop to yield 10-12 cookies.
- Bake: Bake in the preheated oven for 14-16 minutes, until the edges and bottoms are browned and the tops are lightly golden. Let cookies cool on the baking sheets for one minute before transferring them to a wire rack to cool completely.
Notes
- For a more pronounced blueberry swirl, be careful not to overmix the blueberry mixture into the dough.
- You can use frozen blueberries instead of fresh; just thaw slightly before cooking.
- Room temperature butter is crucial for achieving a fluffy cookie dough texture.
- Cookies can be stored in an airtight container for up to 5 days or frozen for longer storage.
- Adjust the baking time if you choose a larger or smaller cookie scoop size.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
