Luscious Blueberry Lemon Star Cookies with White Chocolate
These star-shaped cookies combine bright lemon zest, juicy blueberries, and creamy white chocolate for a tender, festive treat that’s quick and easy to make.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 2 ½ cups (315 g) all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 cup (226 g) unsalted butter, softened but not melted
- ¾ cup (150 g) granulated sugar
- 1 large egg, room temperature
- 2 teaspoons fresh lemon zest
- 1 tablespoon fresh lemon juice
- 1 teaspoon vanilla extract
- 1 cup (about 150 g) fresh blueberries (or thawed and drained frozen blueberries)
- ½ cup (90 g) white chocolate chips or chunks
- Powdered sugar for dusting (optional)
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 the flour, baking powder, and salt. Set aside.
- In a large mixing bowl, beat the softened butter and sugar until light and fluffy, about 3-4 minutes.
- Beat in the egg, vanilla extract, lemon zest, and lemon juice until combined.
- Gradually add the flour mixture to the wet ingredients, mixing just until combined. Avoid overmixing.
- Gently fold in the blueberries and white chocolate chips, being careful not to crush the berries.
- Cover the dough with plastic wrap and chill for at least 30 minutes.
- Lightly flour your work surface and roll the dough to about ¼ inch (6 mm) thickness.
- Use a star-shaped cookie cutter (2-3 inches) to cut out cookies and transfer them to the baking sheets, spacing about 1 inch apart.
- Bake for 12-15 minutes or until edges start to turn golden. The centers will be soft but will firm as they cool.
- Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack.
- Once cool, dust lightly with powdered sugar if desired.
Notes
If dough gets sticky while rolling, chill it for 10-15 minutes. Bake one sheet at a time for even heat distribution or swap racks halfway if baking two sheets. Use fresh lemon zest for best flavor. Fold blueberries gently to avoid turning dough purple. For gluten-free, use 1:1 gluten-free flour blend. For vegan, substitute vegan butter, dairy-free white chocolate, and a flax egg.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Fat: 7
- Carbohydrates: 20
- Protein: 2
Keywords: blueberry lemon cookies, star cookies, white chocolate cookies, easy homemade cookies, lemon zest cookies, blueberry treats, festive cookies