These blueberry lemon white chocolate cookies have a light, fresh lemon flavor, juicy fresh blueberries, and are paired with sweet white chocolate chips. The sugar on the outside gives them a crispy exterior, while the inside stays nice and soft.
Our blueberry lemon cookies are one of my favorite cookies ever! I know, I feel like I say that about just about every cookie recipe I have. But seriously, they are SO GOOD. And I just love cookies, okay?
Where does the lemon flavor come from?
The base of these cookies is a lemon sugar cookie dough. We use cream cheese in addition to butter to make these cookies soft and STAY soft!
The lemon flavor comes in in a few different ways, the first being lemon zest. Lemon zest adds so much wonderful flavor, way more than the lemon juice alone ever could! Just be careful not to get any of the pith (the white part of the rind) in your zest. The pith is bitter, so just avoid it.
The other two ways we get that lemon flavor in there is from lemon juice and pure lemon extract. I wanted to use as much real lemon flavor in these cookies as possible, but you can’t add too much lemon juice to the dough or they’ll turn out very cakey.
I decided to also add in lemon extract because I really wanted that lemon flavor to shine through in these cookies and lemon extract is potent and adds a wonderful lemon flavor. And when combined with the lemon zest and lemon juice you get a very natural and real lemon flavor. We don’t love that fake lemon flavor, so we try to keep it as real as possible!
Do I really need to freeze the dough before baking them?
YES! This is an important step here. Because of the high amount of butter and the addition of cream cheese in this dough it is SUPER soft. Since the cookie dough is looser (softer, not as stiff) than your typical cookie dough you need to freeze the cookie dough balls to help the cookie maintain it’s shape in the oven. If you don’t freeze the cookie dough before baking them you’ll find that your blueberry lemon cookies will melt into puddles and the texture of them won’t quite be right.
How do I store my blueberry lemon cookies?
These blueberry lemon white chocolate chip cookies are okay at room temperature for 2-3 days, but my favorite way to eat them is to freeze them! The cream cheese in the cookies keeps them soft even when frozen. Plus freezing them is a great way to store them long term. You can freeze these cookies for up to 2 months. But we all know they won’t last that long!
If you're a fan or blueberries and lemon check out these other favorites of ours:
- Buttermilk Blueberry Muffins
- Blueberry Sour Cream Pie
- Strawberry Lemon Trifle
- Blackberry Lemon Poppyseed Cake
- Lemon Meringue Pie
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Blueberry Lemon White Chocolate Chip Cookies
blueberries, and sweet white chocolate chips. The sugar on the outside gives
them a crispy exterior, while the inside stays nice and soft.
- 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
- Preheat oven to 350 degrees Fahrenheit and either grease or line 2 baking sheets, Cream together butter, 1 ¾ 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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originally posted August 22, 2018