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    Home » All Desserts » Blueberry Lemon Cookies

    Blueberry Lemon Cookies

    Published: Aug 29, 2019 · Modified: Oct 18, 2022 by In Fine Taste · This post may contain affiliate links

    Jump to Recipe Print Recipe

    These blueberry lemon cookies have a bright lemon sugar cookie base studded with fresh blueberries and white chocolate chips.

    cookie on wooden board with blueberries and lemon in background

    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!

    Ingredient Notes

    ingredients for the recipe laid out with labels.
    • 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

    cookie dough balls lined up on cookie sheet
    1. 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).
    2. Add in your egg, vanilla, lemon juice, lemon zest, and lemon extract and beat the mixture again for 1 minutes.
    3. Add in the dry ingredients—salt, baking soda, and flour. Gently mix until the dry ingredients are just incorporated.
    4. Gently fold in the blueberries and white chocolate chips, trying not to mash them.
    5. 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!)
    6. 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

    Can I use frozen blueberries?

    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)

    Do I really need to freeze the dough before baking them?

    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.

    Don’t Over Mix the Dough

    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.

    Gently Fold in the Blueberries

    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.

    cookie cut in half stacked on top of each other.

    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!

    signature: "Enjoy! Alyssa".

    If you're a fan of blueberries and lemon check out these other favorites!

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      Blueberry Sour Cream Pie
    • scone on tray
      Lemon Almond Scones
    • Blueberry muffin cut in half on small cooling rack
      Buttermilk Blueberry Muffins
    • Meringue crust filled with yellow lemon mousse and white whipped cream in front of lemons
      Lemon Angel Pie

    P.S. If you tried this recipe or any other In Fine Taste recipe take a second and rate it below! We love hearing what you think.  Let’s stay in touch! Sign up for our newsletter or follow us on Facebook, Instagram, or Pinterest for more recipe ideas.

    blueberry lemon cookie sitting on wooden board with fresh blueberries and half a lemon.

    Blueberry Lemon 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.
    4.48 from 221 votes
    Print Pin Rate
    Course: All Desserts
    Cuisine: American
    Prep Time: 20 minutes
    Cook Time: 15 minutes
    Additional Time: 1 hour
    Total Time: 1 hour 35 minutes
    Servings: 20
    Calories: 301kcal
    Author: Alyssa--In Fine Taste

    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
    Prevent your screen from going dark

    Instructions

    • 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.

    Notes

    Lemon Zest. Be careful to not get any of the pith (the white part of the lemon rind) when zesting your lemon—it is bitter!
    Using Frozen Blueberries. In this lemon blueberry cookie 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).

    Nutrition

    Serving: 1g | Calories: 301kcal | Carbohydrates: 44g | Protein: 4g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Cholesterol: 35mg | Sodium: 227mg | Fiber: 1g | Sugar: 24g
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    Tried this recipe? Leave a review below, then take a picture and tag us @InFineTaste on Instagram so we can see!

    originally posted August 22, 2018

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    Reader Interactions

    Comments

    1. Lori

      March 24, 2023 at 10:56 am

      Hi, this cookie recipe sounds amazing! I’d love to give it try.
      Do the cookies have cheesecake flavour? Because the recipe requires cream cheese.

      Reply
      • In Fine Taste

        March 24, 2023 at 12:40 pm

        Hi Lori, the cookies do not have a cheesecake flavor. The cream cheese just gives the cookies a soft tender texture.
        - Alyssa

        Reply
    2. Brooke

      February 21, 2023 at 5:25 pm

      This is one of my favorite recipes EVER! My sister even requested I make them in place of a birthday cake for her last year. I've made it several times, and for Christmas I made them using oranges (including orange extract), fresh cranberries, and semi-sweet chocolate in place of the lemons, blueberries, and white chocolate chips. I did slightly alter the amount of orange juice and extract that was used when doing this, and they were AMAZING. Truly a huge hit. It makes me so sad that it's so hard to find cranberries outside of the holiday season. This is such a gem of a recipe and I'm so glad to have found it! I will say though, that my cookies never spread much and are a very fluffy, tall, round cookie. I don't mind it at all and think it's a bit of a signature aspect of them when I make them, but I've followed the recipe to a tee and never had them really spread.

      Reply
      • In Fine Taste

        February 22, 2023 at 2:09 pm

        Love the idea of using this recipe with orange and cranberry! I'm definitely going to try that during the holidays when fresh cranberries are available. If I make mine on the smaller side they don't spread too much, they still taste good, I just like big cookies 🙂
        - Alyssa

        Reply
    3. Nicole

      January 10, 2023 at 6:51 am

      5 stars
      ABSOLUTELY AMAZING. I FEEL GUILTY BECAUSE THEY TAST SO HEALTHY AND FRESH. JUST ADDED A COOKIE ADDITION TO MY HOUSE

      Reply
    4. Natalie

      December 14, 2022 at 4:52 pm

      Can I freeze these for days before baking? I would let them thaw a little before baking

      Reply
      • In Fine Taste

        December 15, 2022 at 1:18 pm

        Hi Natalie, I've never frozen the cookie dough for longer than an hour. However, I have had a few people report back that their cookies turned out fine after doing so! I would recommend letting the cookie dough sit out for about 30 minutes before baking. Let me know how it goes!
        - Alyssa

        Reply
        • Kelley

          January 09, 2023 at 11:23 am

          5 stars
          I have been making these for a few months. I keep the frozen dough balls on hand. I bake them right out of the freezer and they're always perfect. They're thick but that's okay. They are everyone's favorite cookies. Thank you for sharing. I am about to try them with strawberries. Wish me luck!

    5. Amber

      November 14, 2022 at 5:15 am

      Can I use gluten free flour?

      Reply
      • In Fine Taste

        November 15, 2022 at 11:59 am

        Hi Amber, I have personally never tried using gluten-free flour in this recipe. I have had a couple people tell me they've used 1-to-1 gluten-free baking flour with good results. If you do try it, I'd love to hear how it turned otu!
        - Alyssa

        Reply
    6. Heather G.

      November 13, 2022 at 11:01 am

      5 stars
      I think I froze mine too long and so mine also did not spread very much. I froze mine approx. 2 hours. but they taste so delicious! I love them so much!

      Reply
    7. Jennie

      September 26, 2022 at 8:39 am

      5 stars
      love love these!

      Reply
    8. Monet

      August 26, 2022 at 5:39 am

      Making these for an event I am doing (I’m a caterer) and wanted to see if instead of freezing them, can I refrigerate the dough balls? Because we are doing a big batch, our freezer doesn’t have the capacity to hold the sheet pans, but our fridge does. I refrigerate my chocolate chip cookie dough for at least 30 minutes- hr before baking.. will it yield the same results?

      Reply
      • In Fine Taste

        August 26, 2022 at 11:31 am

        Hi Monet, I haven't tested this out myself. I would guess if you refrigerated the scooped cookie dough balls for maybe two hours, it would give similar results as freezing for 1 hour. I would recommend doing a test batch before the event!
        - Alyssa

        Reply
        • Cynthia

          September 19, 2022 at 1:20 pm

          4 stars
          I have a sub shop that used to have a cookie similar to this near me and stopped selling them.
          I love the flavor but my cookies turn out soft and domes compared to yours pictured. This is the second time I have tried this recipe. I make no subs. What am I doing wrong?

        • In Fine Taste

          October 11, 2022 at 1:55 pm

          Hi Cynthia, it's always hard to diagnose the problem exactly without being there. It could be a few different things... It could be that you are measuring the flour differently and ending up with too much flour. Or it could be that you are making your cookies smaller than 3-4 tablespoons, I've found when I make them smaller they don't spread as much. If those don't seem like they could be the issue, you could try skipping the freezing of the dough, this will help them spread more. I hope that helps!
          -Alyssa

        • Stephanie

          September 28, 2022 at 8:11 pm

          Simply amazing cousin proudly proclaimed “this is the best cookie I’ve ever had” made them twice and I’m obsessed thank you for providing this delicious recipe

    9. beth

      August 16, 2022 at 2:07 pm

      5 stars
      Is the butter salted or unsalted?

      Reply
      • In Fine Taste

        August 21, 2022 at 6:58 pm

        You can use either. I typically use salted butter.
        - Alyssa

        Reply
    10. Matthew Denico

      July 27, 2022 at 10:54 am

      5 stars
      I made these cookies today, all I can say is they are dangerous should not be left alone with them. Can you make this as a gluten free version ?

      Reply
      • In Fine Taste

        August 13, 2022 at 11:14 am

        Hi Matthew, I have never tried making these gluten-free! But one of our followers has tried making them with a cup4cup gluten free baking flour and said they turned out great!
        - Alyssa

        Reply
    11. Stephanie Harrison

      July 19, 2022 at 11:04 am

      5 stars
      Just made these yesterday and omg! What a hit! My hubby loves them, all my coworkers LOVE them, and same with my hubbys coworkers!! People have been asking for the recipe from me all day haha thanks!

      Reply
      • Petunia

        July 27, 2022 at 8:25 pm

        5 stars
        They were fantastic!!!! Just made a batch, I made my balls too big so they didn't flatten out as much as the picture but they taste just as good!!!!! Super yum.

        Reply
    12. Sadie

      July 10, 2022 at 5:36 am

      5 stars
      Yummy! I used fresh blueberries that I kept chilled so they wouldn't burst and would add another 1/4 to 1/2 cup next time. I used Meyer lemons for the juice and zest and no extract (since I didn't have any) and the lemon flavor was nice and strong. I might try chilling the batter before forming the balls as it was very mushy.

      Reply
    13. J Sami

      July 06, 2022 at 10:25 am

      5 stars
      These are just out-of-this-world, over-the-top fantastic!

      Reply
    14. Thressia

      July 02, 2022 at 9:47 am

      I made these today. Delicious. It made 50 cookies.

      Reply
    15. Thaedra

      June 30, 2022 at 3:05 pm

      All purpose or self rising flour?

      Reply
      • In Fine Taste

        July 01, 2022 at 11:24 am

        all-purpose!
        - Alyssa

        Reply
    16. Theresa

      June 21, 2022 at 8:41 am

      5 stars
      I made these last night and they were delicious. I made a test batch as I will now be making these for my son's wedding cookie table. The fresh blueberries and lemon just add freshness and the cream cheese makes them smooth and tasty. I made smaller ones (2T baller) and they stayed a little puffy but I like that.
      Thanks for such a great recipe. I'll be making more this weekend. The fact that they can be frozen after baking makes these perfect for a cookie table.

      Reply
      • Gretchen

        July 13, 2022 at 10:34 am

        I have approximately 20 dough balls in the freezer. Is this recipe intended to produce 1 cookie per ball?

        Reply
        • In Fine Taste

          July 13, 2022 at 10:38 am

          Hi Gretchen, yes I usually get about 20-24 cookies depending on this large I make them. They’re designed to be bigger cookies, but you can make them smaller if you prefer.
          - Alyssa

    17. Dee

      June 21, 2022 at 6:13 am

      Hello,
      What is the yield for this recipe in approximate # of cookies?
      Thanks so much.

      Reply
      • In Fine Taste

        June 26, 2022 at 4:48 pm

        Hi it makes about 20-24 large cookies!
        - Alyssa

        Reply
        • Tracy

          August 02, 2022 at 9:40 am

          5 stars
          Delicious! Great for a summer wedding cookie table. Received many compliments and was asked by several for the recipe.

    18. jessie

      April 29, 2022 at 10:03 am

      Can you make these with dried blueberries?

      Reply
      • In Fine Taste

        May 03, 2022 at 10:38 am

        Hi Jessie! You could but I don't think they'll be nearly as good as fresh blueberries.
        - Alyssa

        Reply
    19. Angie

      April 03, 2022 at 7:15 pm

      4 stars
      Flavor is great, but they never flattened like regular cookies or like they’re pictured. I tried letting my second batch thaw a bit, and manually flattening the dough, but they still stayed puffy. Perhaps too much flour?

      Reply
      • In Fine Taste

        April 07, 2022 at 12:31 pm

        Hi Angie, it could be a couple things. Like you suggested, it could be too much flour. The other thing I would check is size, I make my cookies with about 4 tablespoons of dough, if you make them smaller they may not spread as much as mine did. If neither of those is the culprit then I suggest skipping the freezing of the dough as you might not need that step.
        Hope that helps!
        - Alyssa

        Reply
    20. Priscilla

      March 27, 2022 at 8:40 am

      5 stars
      Delicious! These may be a new favorite!

      Reply
      • J Sami

        July 06, 2022 at 10:26 am

        5 stars
        Ours as well!

        Reply
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