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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!
This is my favorite microplane to use for zesting lemons: 
This is my favorite cookie scoop, I almost always use the 4 tablespoon one for perfectly sized cookies every time!
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!
Enjoy!
Alyssa
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
These cookies a light, fresh lemon flavor, juicy fresh
blueberries, and sweet white chocolate chips. The sugar on the outside gives
them a crispy exterior, while the inside stays nice and soft.
Ingredients
- 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.
Nutrition Information:
Yield:
20Serving Size:
1Amount Per Serving: Calories: 301Total Fat: 12gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 35mgSodium: 227mgCarbohydrates: 44gFiber: 1gSugar: 24gProtein: 4g
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originally posted August 22, 2018
These cookies are ABSOLUTELY INCREDIBLE!!! They top my list of favorite cookies EVER, and my family agrees! I made them exactly as directed, and they turned out beautifully. They are a bit more work than your average cookie, but it is well worth it! Thank you so much for this recipe!
Yay! Nothing makes us happier than to hear that someone loves our recipes as much as we do!
These cookies are so unusual and delicious. Its fun to serve something different.. Each time I serve these, there are no left overs!
would it be advantageous to use frozen blueberries so they don’t smash while icing?
Hi CJ, I typically use fresh blueberries and don’t have too many problems with them getting smashed while gently folding them in. Frozen blueberries would definitely be less likely to smash and bleed than defrosted blueberries! Give it a try!
– Alyssa
These cookies were the perfect thing to make for our party. I made them a week in advance and froze them. They turned out great! Have to say they were a favorite at our party! Will be making them again soon.
Thank you so much Kristen!
– Alyssa
Can u substitute egg in this recipe? My son has egg allergy.
Thanks,
Nicki
Hi Nicki, I have personally never tried substituting egg in this recipe so I cannot say how it will turn out! If You try something let us know how it goes, we’d love to hear what you used and how it turned out!
– Alyssa
Made these for my family to munch on during quarantine – they LOVED them! My kiddo usually o my likes chocolate chip, so this is a big deal. I made sure that the dough was frozen before baking – boy, that is SUPER important! Even frozen, my dough balls spread a lot during baking. Didn’t stop any of us from eating them up though!
Made these before and they were delicious! I am making them again but not baking till the next day do I have to defrost before sticking them in the oven? They will be in the freezer overnight before baking. Do they need to be stored in a certain way when you freeze them?
Hi Reena, so glad you liked the cookies!
I would scoops them and then freeze them with parchment paper or wax paper in between the layers of cookie dough to make sure they don’t stick together. I’ve never baked them from frozen over night, I would let them sit out for about 15 minutes before baking and them! You’ll have to let me m ow how they turn out after you bake them.
– Alyssa
Hi Reena, just wondering how your cookies turned out after you froze the dough overnight? I’d like to do this too for a party this weekend. It’ll be much easier to prepare these the day before & just bake the day of. Thank you!
I baked them both after 1 hour in the freezer and after being frozen overnight and they baked up almost identically for me!
Question: Am I baking the cookies as 1/4 cup balls or do I make smaller ones to bake?
Hi Kathy! 1/4 cup cookie dough balls are the size I’ve found best for the best crispy and soft cookie ratio with these cookies! So, yes, you’re leaving them in 1/4 cup size balls for baking.
– Alyssa
Do you use unsalted or salted butter in this recipe?
Hi Chelsea! I typically used salted butter, but you can definitely use unsalted. I would add an extra 1/4 teaspoon of salt to the recipe if using unsalted.
– Alyssa
They turned out perfect! Brought them to our local Blueberry Jubilee Party and they were everyone’s favorites! Sent the recipe to so many that asked for it! It’s everyone’s new favorite cookie! Thank you!
That is so great! That makes me so happy to hear, so happy they turned out and everyone loved them 🙂
– Alyssa
Mine are still ball shaped after cooking. What am I doing wrong? Flavor is amazing
Glad you love the flavor!
It’s hard to say exactly why they’re not spreading without me being there. But the first things I would check, are: Are you making them big enough? I like to use 1/4 cup of dough when i make these, and as weird as it sounds, the bigger the cookie, the better it spreads.
You can also give the cookie sheet a good bang on the counter when they come out of the oven and that will help them spread too!
I hope that helps!
– Alyssa
I almost never leave comments, but these are so amazing. I have made several batches now. I love that they bake from frozen so I actually freeze the dough balls, put them in a bag in the freezer and then when I need a quick dessert, pop them out and bake and have fresh cookies. My husband, who prefers chocolate and usually only eats one of any sweet I made has declared these the best cookies ever and he always eats several.
Yes! So glad you love them! And i always keep cookie dough in the freezer for this very reason! Though I really like these cookies (once baked) frozen too, it might sound weird, but try it next time!
– Alyssa
Found your recipe and decided to try them for our groups annual youth cookie bake for elderly friends. Wanted something different from the usual and boy did this do the trick! My new personal favorite cookie as well. Taste is amazing without being overly sweet and the combination of flavors is amazing. A big hit here at home and to those that we made them for.