Blueberry Lemon Cookies Recipe
These Blueberry Lemon Cookies are a delightful blend of tart lemon and sweet blueberries complemented by creamy white chocolate chips. Soft, chewy, and bursting with fresh fruit flavor, these cookies are perfect for a spring or summer treat. The dough is chilled before baking to ensure perfectly round, non-spreading cookies with a crisp edge and tender middle.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour 35 minutes
- Yield: 20 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Cookie Dough
- ¾ cup butter (room temperature)
- 4 ounces cream cheese (room temperature)
- 1 ¾ cups granulated sugar
- 1 egg
- 1 teaspoon vanilla extract
- 2 teaspoons lemon extract
- 2 tablespoons lemon juice
- 2 tablespoons lemon zest
- 1 teaspoon salt
- ½ teaspoon baking soda
- 3 cups all-purpose flour
- 1 cup white chocolate chips
- 1 cup fresh blueberries
For Rolling
- 5 tablespoons granulated sugar
Instructions
- Preheat and Prepare: Preheat your oven to 350 degrees Fahrenheit (175°C). Prepare two baking sheets by greasing them lightly or lining them with parchment paper or silicone baking mats to prevent sticking.
- Cream Butter Mixture: In a large bowl, cream together the room temperature butter, cream cheese, and 1 ¾ cups of granulated sugar using a mixer on medium speed for about 2 minutes until the mixture is smooth and fluffy.
- Add Wet Ingredients: Beat in the egg, vanilla extract, lemon extract, lemon juice, and lemon zest for 1 minute until all ingredients are well combined and the mixture is light and airy.
- Incorporate Dry Ingredients: By hand, mix in the salt, baking soda, and flour just until combined. Avoid overmixing to keep the cookies tender.
- Fold in Add-ins: Gently fold in the white chocolate chips and fresh blueberries, taking care not to mash the blueberries to maintain their shape and juiciness.
- Shape and Chill Dough: Place 5 tablespoons of granulated sugar in a small bowl. Scoop about ¼ cup portions of dough and roll each ball in the sugar to coat. Arrange dough balls on a tray and freeze for at least 1 hour. Chilling prevents spreading during baking, giving you thicker, more uniform cookies.
- Bake Cookies: Place the chilled cookie dough balls onto the prepared baking sheets, spacing them evenly. Bake in the preheated oven for 13-16 minutes or until the edges are just barely golden. If you opt for smaller cookies, reduce the baking time accordingly.
- Cool: Allow the cookies to sit on the baking sheet for at least 10 minutes after removing from the oven to set properly, then transfer them to a wire rack to cool completely.
Notes
- Freezing the dough balls is essential to prevent the cookies from spreading out too much during baking.
- Gently fold in the blueberries to keep them from breaking and releasing too much juice.
- Adjust baking time if you choose to make smaller or larger cookies.
- Use fresh blueberries, not frozen, for best texture and flavor.
- Room temperature butter and cream cheese ensure better creaminess and texture in the dough.
- If you prefer a stronger lemon flavor, increase the lemon zest or lemon extract slightly.
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Find it online: https://epicrecipebox.com/blueberry-lemon-cookies-recipe/