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5.0 from 3 votes

Lemon Blueberry Cookies

Make bakery-style, thick and chewy lemon blueberry cookies at home with this easy, no-chill recipe packed full of blueberries and fresh lemon taste.

Total Time
40 mins
Servings: 16 large cookies
Calories: 257 kcal
Course: Dessert
Cuisine: International

Ingredients

  • 270 g plain (all-purpose) flour sifted
  • 100 g dried blueberries roughly chopped if large
  • 170 g salted butter room temperature
  • 150 g granulated white sugar
  • 100 g light brown sugar
  • 1 egg
  • 1½ teaspoon vanilla extract
  • zest of 2 lemons finely grated
  • 90 g white chocolate chips
  • 1 tablespoon corn flour sifted
  • ¾ teaspoon bicarbonate of soda (bicarb soda/baking soda) sifted
  • ½ teaspoon cream of tartar sifted
  • ¼ teaspoon fine (cooking) salt
  • pinch of cinnamon

Instructions

    Cup of Yum
  1. Preheat the oven to 180c.
  2. Line 2 baking sheets with parchment paper and set aside.
  3. In a large mixing bowl, combine butter, granulated sugar and brown sugar and beat with an electric mixer until light and fluffy.
  4. Add the egg and vanilla and briefly mix to combine.
  5. Fold in blueberries, white chocolate chips and lemon zest.
  6. Add plain flour, corn flour, bicarbonate of soda, cream of tartar, salt and cinnamon and mix until just incorporated.
  7. To shape the cookies, using your hands roll a scant ¼ cup of the dough into a ball (doesn't need to be perfect), then pinch the ball roughly in half.
  8. Place one-half of the ball onto the prepared baking sheet, then roll the other half into a ball and place it on top, pressing down slightly to stabilise it. Repeat for the remaining dough.
  9. Bake for 8-10 minutes, or until the cookies are lightly browned on the edges but the centre is still underbaked (you may need to rotate the baking sheets during the cooking time depending on your oven).
  10. As soon as the cookies come out of the oven, place a large drinking glass (see my notes for alternatives) upside over the top of a cookie and swirl it in a circle to push in the edges.
  11. Allow the cookies to cool on the baking sheet for 5-10 minutes, before carefully transferring them to a wire cooling rack to cool completely.

Notes

  • *Please note that the amount of calories per serve is provided as a guide only, as ingredients and cooking methods can vary greatly*
  • The secret to soft, dense and chewy cookies is to underbake them, and then leave them to firm up as they cool.
  • The dough will spread as it bakes.
  • Shaping the cookies with a glass must be done as soon as they come out of the oven. For this to work the cookies need to be hot. You could also use a scone/cookie/biscuit cutter or something else round and slightly larger than the cookie.
  • This gives you nice round cookies, as well as smooshing in the edges slightly which gives the cookies a thick and chewy texture all the way to the outside.

Nutrition Information

Serving 1cookie Calories 257kcal (13%) Carbohydrates 37g (12%) Protein 3g (6%) Fat 11g (17%) Saturated Fat 7g (35%) Polyunsaturated Fat 1g Monounsaturated Fat 3g Trans Fat 0.3g Cholesterol 34mg (11%) Sodium 81mg (3%) Potassium 114mg (3%) Fiber 1g (4%) Sugar 22g (44%) Vitamin A 282IU (6%) Vitamin C 0.03mg (0%) Calcium 27mg (3%) Iron 1mg (6%)

Nutrition Facts

Serving: 16large cookies

Amount Per Serving

Calories 257

% Daily Value*

Serving 1cookie
Calories 257kcal 13%
Carbohydrates 37g 12%
Protein 3g 6%
Fat 11g 17%
Saturated Fat 7g 35%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 3g 15%
Trans Fat 0.3g 15%
Cholesterol 34mg 11%
Sodium 81mg 3%
Potassium 114mg 2%
Fiber 1g 4%
Sugar 22g 44%
Vitamin A 282IU 6%
Vitamin C 0.03mg 0%
Calcium 27mg 3%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.