Easy Vegan Lemon Blueberry Sugar Cookies

5 from 1 vote

These Vegan Lemon Blueberry Sugar Cookies are soft, delicious and SO easy to make. The perfect summer dessert!

Prep Time20

Cook Time20

Chill Time1

Course: Dessert

Cuisine: American

Servings: Cookies

Calories: 259kcal

In a large bowl with a hand mixer, or in the bowl of a stand mixer, cream together the non-dairy butter, sugar and lemon zest until well combined and fluffy.
8 tablespoon Non-Dairy Butter, 1 Cup Granulated Sugar, Zest of 1 Lemon
Into the bowl add the lemon juice and vanilla and mix to combine. Then add the thawed blueberries and any juice that they released during thawing and mix to combine.
1 tablespoon Lemon Juice, 1 teaspoon Vanilla Extract, ¾ Cup Frozen Wild Blueberries, defrosted
Add the flour, baking powder and salt and stir until just combined.
2 Cups + 2 Tablespoons All Purpose Flour, 2 teaspoon Baking Powder, ¼ teaspoon Kosher Salt
Next add the white chocolate chips and stir to distribute.
½ Cup White Chocolate Chips
Line a baking sheet with parchment paper and use a 3-4 tablespoon cookie scoop, to scoop about 12 cookie dough mounds onto the baking sheet. Wrap with plastic and refrigerate for at least 1 hour.
Preheat oven to 350* F and line another baking sheet with parchment paper.
Place 6 cookie dough balls onto the baking sheet and press a few extra frozen blueberries into the top of each cookie. Bake in a 350* oven for 19-21 minutes or until the edges are just set.
¼ Cup Frozen Wild Blueberries
Repeat with the other cookies.