These blueberry lemon cookies have a bright lemon sugar cookie base studded with fresh blueberries and white chocolate chips.
Why this Recipe Works
We use cream cheese in addition to butter to make these blueberry lemon cookies soft and STAY soft! While the sugar rolled on the outside of the cookies gives them a light and crispy exterior, while maintaining a tender interior.
The lemon flavor comes in a few different ways, the first being lemon zest. The lemon zest adds so much wonderful flavor, way more than the lemon juice alone ever could! Only a little bit of lemon juice can be added to this dough to avoid making the cookies cakey. We add just a little bit of pure lemon extract to make that lemon flavor really shine through in these blueberry lemon white chocolate chip cookies. .
The lemon pairs perfectly with the juicy blueberries and white chocolate and comes together for the perfect soft and chewy cookie!
- Cream Cheese. Cream cheese makes these cookies soft and rich and keeps them soft for days.
- Sugar. We use only granulated white sugar in this recipe to keep the cookies light without overpowering the lemon sugar cookie flavor.
- Lemon zest & Lemon Juice. The lemon zest and juice adds a punch of fresh lemon flavor to these blueberry lemon cookies. Be careful to not get any of the pith (the white part of the lemon rind) when zesting your lemon—it is bitter.
- Lemon Extract. Lemon extract amps up the lemon flavor that we get from the lemon juice and zest without adding too much extra liquid.
- White Chocolate Chips. White chocolate chips add sweetness, a little texture, and pair perfectly with the lemon and blueberry flavors.
- Blueberries. You can use fresh or frozen blueberries, see our FAQ section for all the tips and tricks if you want to use frozen blueberries.
How to Make this Recipe
- Take your room temperature butter and cream cheese and cream together with the sugar until the mixture is completely smooth and fluffy (about 2 minutes).
- Add in your egg, vanilla, lemon juice, lemon zest, and lemon extract and beat the mixture again for 1 minutes.
- Add in the dry ingredients—salt, baking soda, and flour. Gently mix until the dry ingredients are just incorporated.
- Gently fold in the blueberries and white chocolate chips, trying not to mash them.
- Scoop 3-4 tablespoons of dough and roll them in sugar. Freeze the cookie dough balls for at least 1 hour before baking. (This is my favorite microplane to use for zesting lemons, and this is my favorite cookie scoop, I almost always use the 4 tablespoon one for perfectly sized cookies every time!)
- Bake the cookie dough balls at 350 degrees Fahrenheit for 13-16 minutes—the edges of the cookies should be just barely golden. Let cool for at least 10 minutes before transferring to a cooling rack. Cool the blueberry lemon cookies completely before eating.
Frequently Asked Questions and Expert Tips
In this recipe you can use fresh or frozen blueberries. I’ve found that fresh works best, but in a pinch frozen blueberries will do. Frozen blueberries tend to release more liquid when baked and have a tendency to streak the cookie dough with purple. If you decide to use frozen blueberries, add them to the dough while still frozen (do not thaw)
Freezing the cookie dough is an important step in this recipe. This dough, because of the high amount of butter and the addition of cream cheese, is SUPER soft. So because the dough is looser than your typical cookie dough you need to freeze it to help the cookie maintain its shape in the oven. If you don’t freeze the cookie dough before baking them you’ll find that your cookies will melt into puddles and the texture of them won’t quite be right.
After you’ve creamed your butter, sugar, cream cheese, and eggs together, you’ll add in your dry ingredients. It’s important that you only mix this in until the flour and other dry ingredients just disappear. If you over mix the cookie dough the gluten in the flour will start to develop and your cookies will lose their tender texture and become dry and tough.
When you add in the blueberries, try to do it as gently as possible. The blueberries are fragile and have tendency to mush. So be careful when incorporating the blueberries so we can avoid mashed blueberries and streaking in these blueberry lemon cookies.
How to Store this Recipe
Room Temperature. These blueberry lemon cookies are okay at room temperature for 2-3 days. I don’t like to keep them in an airtight container because I’ve found the blueberries tend to make the cookies go a little soggy. I like to cover them loosely with a cloth overnight.
In the Freezer. One of my favorite ways to eat them is to freeze them! The cream cheese in the blueberry lemon cookies keeps them soft even when frozen. Plus freezing them is a great way to store them long term. You can freeze these lemon blueberry cookies for up to 2 months. But we all know they won’t last that long!
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Blueberry Lemon 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.
originally posted August 22, 2018