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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!

    • Blueberry Sour Cream Pie
    • Lemon Almond Scones
    • Buttermilk Blueberry Muffins
    • 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 212 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. Charlotte

      February 23, 2022 at 11:31 am

      These turned out super yummy the only thing I would cut back on is the salt 1 teaspoon was too much even when I cut back on that. But other than that they are really yummy and I like how poofy they are

      Reply
    2. Linda

      February 18, 2022 at 6:52 pm

      5 stars
      I've made these cookies 3 times and they always turn out perfect! My grown kids love these so much too that they always come over for them!

      Reply
    3. Nancy

      December 05, 2021 at 10:06 am

      5 stars
      The flavor and texture of this cookie is fabulous. When my son tasted it he described it as refreshing. But, 1/4 cup is just too too big of a cookie. I made the recipe exactly as it was posted but I was afraid to try and adapt the size because I did not want flat cookies. I will make them again and try to make them smaller. This recipe is a keeper.

      Reply
    4. Vicky

      May 31, 2021 at 10:49 am

      These were DELICIOUS ! Thank you for posting!
      Tasted like some we got at a bakery.
      thanks again!!

      Reply
    5. Julie

      May 25, 2021 at 3:15 pm

      These cookies are delicious! We liked them so much that my daughter asked me to add them to her dessert table for her upcoming wedding! My question is, do you think I can I freeze the dough balls 2 weeks ahead and then just bake them 2 days before the wedding to save time?

      Reply
      • In Fine Taste

        May 26, 2021 at 6:54 pm

        Hi Julie!
        I am so happy you guys liked them! These are my Dad's absolute favorite cookie of mine. I think you should be fine to make and freeze the dough ahead of time. You might need to let them thaw out for 20 minutes before baking so they spread properly. They only thing I can think of that might change from freezing them is that the blueberries might bleed a little more after being frozen. I hope that helps, and let us know how it goes!
        - Alyssa

        Reply
    6. Julie

      May 20, 2021 at 8:10 am

      Is it necessary to add the white chocolate chips?

      Reply
      • In Fine Taste

        May 24, 2021 at 6:56 pm

        Hi Julie, You can omit the chocolate chips if you wish, but they do pair nicely with the fresh blueberries and lemon zest! If you choose to omit the white chocolate chips, I would suggest adding an extra 2-3 tablespoons of flour to help compensate for some of the lost volume from the chocolate chips. I hope that helps!
        - Alyssa

        Reply
    7. Chan Cynthia

      March 20, 2021 at 7:31 pm

      These cookies are fantastic! We just recently started doing homemade cookies, this recipe is great, our favourite thus far
      Thank you so much

      Reply
    8. Melinda

      March 17, 2021 at 9:24 am

      What type of flour do you use?

      Reply
      • In Fine Taste

        March 17, 2021 at 9:27 am

        Hi Melinda, I just use all-purpose flour!
        - Alyssa

        Reply
    9. Cindy Lomprey

      January 21, 2021 at 4:56 pm

      Can you substitute dried blueberries in this recipe?

      Reply
      • In Fine Taste

        January 22, 2021 at 1:09 pm

        Hi Cindy, I would not recommend using dried blueberries. Part of what makes these cookies so good is the fresh blueberries paired with the fresh lemon taste, I don't think dried blueberries would have the right flavor or texture to go with them.
        - Alyssa

        Reply
    10. Jacki

      December 25, 2020 at 9:39 pm

      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.

      Reply
    11. Jen

      July 15, 2020 at 8:53 pm

      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.

      Reply
      • admin

        July 19, 2020 at 3:22 pm

        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

        Reply
    12. Cindg

      July 12, 2020 at 1:44 pm

      Mine are still ball shaped after cooking. What am I doing wrong? Flavor is amazing

      Reply
      • admin

        July 12, 2020 at 2:00 pm

        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

        Reply
    13. Chelsea

      June 12, 2020 at 8:08 am

      Do you use unsalted or salted butter in this recipe?

      Reply
      • admin

        June 12, 2020 at 8:27 am

        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

        Reply
        • Chelsea

          June 13, 2020 at 3:29 pm

          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!

        • admin

          June 13, 2020 at 6:22 pm

          That is so great! That makes me so happy to hear, so happy they turned out and everyone loved them 🙂
          - Alyssa

    14. Kathy

      June 12, 2020 at 8:00 am

      Question: Am I baking the cookies as 1/4 cup balls or do I make smaller ones to bake?

      Reply
      • admin

        June 12, 2020 at 8:40 am

        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

        Reply
    15. reena

      June 11, 2020 at 5:20 pm

      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?

      Reply
      • admin

        June 11, 2020 at 5:25 pm

        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

        Reply
      • Bre

        August 05, 2020 at 8:46 am

        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!

        Reply
        • Nicole

          September 26, 2020 at 8:13 pm

          I baked them both after 1 hour in the freezer and after being frozen overnight and they baked up almost identically for me!

    16. Rachel Allen

      May 14, 2020 at 3:34 pm

      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!

      Reply
    17. Kristen

      March 09, 2020 at 11:33 am

      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.

      Reply
      • admin

        March 09, 2020 at 3:46 pm

        Thank you so much Kristen!
        - Alyssa

        Reply
      • Nicki

        May 15, 2020 at 11:07 am

        Can u substitute egg in this recipe? My son has egg allergy.
        Thanks,
        Nicki

        Reply
        • admin

          May 18, 2020 at 8:10 am

          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

        • Zak

          August 06, 2021 at 11:35 pm

          Can we use a different kind of flour to make them gluten free? What would be best?

        • In Fine Taste

          August 07, 2021 at 8:18 pm

          I've never tried a gluten-free flour, so I cannot say for sure how they will turn out. But I did have one or two people message me that they have tried bob's red mill gluten free baking flour and had good results. So if you do try something, I'd love to know how it goes!
          - Alyssa

    18. CJ Robison

      February 24, 2020 at 4:48 am

      would it be advantageous to use frozen blueberries so they don't smash while icing?

      Reply
      • admin

        February 24, 2020 at 11:35 am

        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

        Reply
    19. Carolyn

      June 25, 2019 at 2:42 pm

      These cookies are so unusual and delicious. Its fun to serve something different.. Each time I serve these, there are no left overs!

      Reply
    20. Melissa C

      September 12, 2018 at 1:40 pm

      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!

      Reply
      • admin

        September 12, 2018 at 2:19 pm

        Yay! Nothing makes us happier than to hear that someone loves our recipes as much as we do!

        Reply
      • Amber

        May 28, 2021 at 2:03 pm

        I just made this this evening.. very delicious. Would they stay good in the refrigerator longer? If I freeze them, can I heat them back up in the microwave? Thank you. 🙂

        Reply
        • In Fine Taste

          May 31, 2021 at 9:19 am

          I've never tried refrigerating them, so I can't say! You should be able to warm them up in the microwave after freezing them, just be careful when warming them up in the microwave or they can burn or get super melty very quickly!
          - Alyssa

        • Hannah

          June 13, 2021 at 1:18 pm

          I’m wanting to make these, but question the fresh blueberries available, has anyone done frozen blueberries in there? They’re typically good for baking…?

        • In Fine Taste

          June 16, 2021 at 12:01 pm

          Hi Hanna, I think fresh blueberries are always best in this recipe but Frozen blueberries will work too! You will probably get some bleeding from the frozen blueberries when mixed into the dough, but other than that it shouldn't be a problem.
          - Alyssa

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