Blueberry Lemon Cookies Recipe
These Blueberry Lemon White Chocolate Chip Cookies are a burst of summer in every bite. The bright citrus zest and juicy berries perfectly balance the sweet, creamy white chocolate, creating a uniquely soft and chewy cookie. After extensive testing, I found that using room-temperature cream cheese is the secret to their incredible texture, preventing them from spreading too thin while baking.
PrintBlueberry Lemon Cookies
Ingredients
Scale
- ¾ cup butter (room temperature)
- 4 ounces cream cheese (room temperature)
- 1 ¾ cups granulated sugar + 5 tablespoons for rolling cookie dough in
- 1 egg
- 1 teaspoon vanilla
- 2 teaspoons lemon extract
- 2 tablespoons lemon juice
- 2 tablespoon lemon zest
- 1 teaspoon salt
- ½ teaspoon baking soda
- 3 cups flour (measured correctly)
- 1 cup white chocolate chips
- 1 cup fresh blueberries
Instructions
- Preheat oven to 350 degrees Fahrenheit and either grease or line 2 baking sheets, Cream together butter, 1 3/4 cups of sugar, cream cheese, for 2 minutes until smooth and fluffy. Add in egg, vanilla, lemon extract, lemon juice, and lemon zest and beat for 1 minute.
- Mix in salt, baking soda, and flour by hand until flour is just combined. Then gently fold in chocolate chips and blueberries—try not to mash any of the blueberries.
- Place 5 tablespoons of sugar in a small bowl. Scoop about ¼ cup of dough and roll the ball of dough in the sugar. Freeze the dough balls for at least 1 hour before baking (You need to the freeze the dough or you’ll end up with cookies that look like puddles).
- Bake for 13-16 minutes until the edges of the cookies are just barely golden. Let cookies sit on the cookie sheet for at least 10 minutes before transferring to a cooling rack. If you make small cookies be sure to decrease the baking time.
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