Blueberry Heaven Cookies
Blueberry Heaven Cookies are soft, chewy cookies bursting with juicy blueberries and a hint of lemon zest. This easy homemade dessert is perfect for any occasion and comes together quickly with simple pantry ingredients.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 2 cups (240g) all-purpose flour
- 2 teaspoons (6g) cornstarch
- 1/2 teaspoon (3g) baking soda
- 1/2 teaspoon (3g) salt
- 3/4 cup (170g) unsalted butter, softened
- 3/4 cup (150g) brown sugar, packed
- 1/4 cup (50g) granulated sugar
- 1 large egg, room temperature
- 2 teaspoons (10ml) vanilla extract
- Zest from 1 medium lemon
- 1 cup (150g) blueberries, fresh or frozen
- Optional: 1/2 cup (90g) white chocolate chips
- Optional: 1/3 cup (40g) toasted pecans or walnuts, chopped
Instructions
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
- In a medium bowl, whisk together flour, cornstarch, baking soda, and salt. Set aside.
- In a large bowl, beat softened butter with brown sugar and granulated sugar on medium speed until light and fluffy (about 2-3 minutes).
- Beat in the egg and vanilla extract until fully combined. Add lemon zest and mix until just incorporated.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed or by hand until just combined. Do not overmix.
- Gently fold in blueberries. If using frozen, toss them in a tablespoon of flour first. Add optional white chocolate chips or nuts if desired.
- Using a medium cookie scoop (about 1.5 tablespoons), portion dough onto prepared baking sheets, spacing 2 inches apart. For thicker cookies, chill dough for 15-30 minutes before baking (optional).
- Bake for 10-12 minutes, until edges are golden and centers look just set.
- Let cookies cool on the pan for 5 minutes, then transfer to a cooling rack.
- Enjoy warm, with melty white chocolate and juicy blueberries in every bite.
Notes
For best results, use room temperature butter and egg. Do not overmix the dough to keep cookies tender. If using frozen blueberries, add them frozen and toss in flour to prevent bleeding. Chilling the dough before baking yields thicker cookies. Store in an airtight container for up to 3 days or freeze for up to 2 months.
Nutrition
- Serving Size: 1 cookie
- Calories: 130
- Sugar: 10
- Sodium: 70
- Fat: 6
- Saturated Fat: 3
- Carbohydrates: 18
- Fiber: 1
- Protein: 2
Keywords: blueberry cookies, blueberry dessert, easy cookies, homemade cookies, summer dessert, lemon blueberry cookies, chewy cookies, kid-friendly dessert