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.
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.
Video
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).