Blueberry Lemon Cookies are a delightful treat that perfectly captures the essence of summer on a cookie sheet. Imagine biting into a soft, chewy cookie that balances the sweetness of fresh blueberries with a zesty lemon kick. The addition of white chocolate chips elevates this classic cookie, turning it into something truly special. These cookies are not only beautiful, with their vibrant blueberry speckles and sunny lemon hue, but they are also incredibly satisfying—whether enjoyed with a cup of coffee or as an after-school snack.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Blueberry Lemon Cookies
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Blueberry Lemon Cookies

I first stumbled upon this combination of flavors during a sunny afternoon picnic, and it was love at first bite. The fresh, tangy lemon and juicy blueberries created a burst of flavor that had everyone reaching for seconds. These Blueberry Lemon Cookies quickly became my go-to recipe for gatherings. They’re always a hit! The best part? They’re easy to whip up, and I love that they can be made in advance, making them perfect for busy days. I promise, once you give this recipe a try, these cookies will become a staple in your baking repertoire!

Why You’ll Love This Recipe

Simple & Quick: With just 20 minutes of prep time, you’ll have these cookies in the oven in no time.
Irresistible Flavor: The combo of blueberries, lemon zest, and white chocolate creates a heavenly taste sensation.
Eye-Catching Appeal: Their colorful appearance makes them a perfect addition to any dessert table or gathering.
Flexible Serving: Ideal for any occasion—snack time, potlucks, or even breakfast if you’re feeling adventurous!
Diet-Friendly Options: Can be adapted to accommodate gluten-free flour if needed!

Ingredients You’ll Need

¾ cup butter, room temperature: This provides the rich, creamy base for our cookies. Ensure it’s soft for easy creaming with sugar.
4 ounces cream cheese, room temperature: Cream cheese adds an incredible softness and slight tang that complements the flavors beautifully.
1 ¾ cups granulated sugar: This will sweeten the dough, with an extra 5 tablespoons for rolling the cookies for a sweet crust.
1 egg: Acts as a binding agent in the cookies, giving them that lovely chewy texture.
1 teaspoon vanilla extract: A classic flavor enhancer that adds depth.
2 teaspoons lemon extract: This intensifies the lemon flavor, giving a refreshing twist to each cookie bite.
2 tablespoons lemon juice: Fresh lemon juice brightens the flavor profile and adds moisture.
2 tablespoons lemon zest: The zest contributes a burst of citrus aroma and flavor that elevates these cookies.
1 teaspoon salt: Balances the sweetness and enhances all the flavors in the cookie.
½ teaspoon baking soda: This helps the cookies rise and achieve that perfect chewy consistency.
3 cups all-purpose flour: The foundation of the cookie dough; measure accurately for the best results.
1 cup white chocolate chips: Creamy sweetness that pairs wonderfully with the tangy lemon and blueberries.
1 cup fresh blueberries: These add juicy pops of flavor—try to use fresh for the best texture!

How to Make Blueberry Lemon Cookies

Preheat the Oven: Start by preheating your oven to 350 degrees Fahrenheit. While the oven heats, prepare your baking sheets by greasing or lining them to prevent sticking.

Cream Together: In a large mixing bowl, cream together ¾ cup room temperature butter, 1 ¾ cups granulated sugar, and 4 ounces of cream cheese for about 2 minutes, until the mixture is smooth and fluffy. This step is crucial as it incorporates air, which results in fluffy cookies.

Add the Wet Ingredients: Mix in 1 egg, 1 teaspoon vanilla extract, 2 teaspoons lemon extract, 2 tablespoons lemon juice, and 2 tablespoons lemon zest. Beat everything together for about 1 minute. You want to ensure these flavors meld together beautifully.

Combine Dry Ingredients: In a separate bowl, mix in 1 teaspoon salt, ½ teaspoon baking soda, and 3 cups of flour, then gradually add this dry mixture to the wet ingredients. Stir by hand just until the flour is incorporated; overmixing will create tough cookies.

Fold In the Goodness: Gently fold in 1 cup of white chocolate chips and 1 cup of fresh blueberries. Be careful not to mash the blueberries; we want them to stay whole for juicy bites!

Roll in Sugar: Take about ¼ cup of dough and roll each portion in 5 tablespoons of granulated sugar. This gives the cookies a lovely sparkly crust. Then, place the dough balls on a baking sheet.

Freeze the Dough: It’s essential to freeze the cookie balls for at least 1 hour before baking. This step helps maintain their shape, so you don’t end up with flattened puddles of dough.

Bake to Perfection: Bake the cookies for 13-16 minutes, until the edges are just barely golden. The scent of lemon and blueberries will fill your kitchen! Allow the cookies to sit on the baking sheet for at least 10 minutes before transferring them to a cooling rack.

Storing & Reheating

Store your Blueberry Lemon Cookies at room temperature in an airtight container for up to one week. If you want to keep them longer, you can refrigerate them for up to two weeks or freeze them for up to three months. To reheat, just pop them in a 300°F oven for about 5-10 minutes; this will help restore their softness. Keep in mind, freezing may slightly alter the texture, but they’ll still maintain that delicious flavor!

Chef’s Helpful Tips

Make sure your butter and cream cheese are at room temperature for a smooth batter.
Measure your flour correctly—scooping directly from the bag can pack it down, leading to dry cookies.
Adjust bake time if making smaller cookies; they will bake faster—keep an eye on them!
Don’t skip the freezing step; it’s key for texture and shape.
Consider adding a pinch of sea salt on top before baking for an extra flavor boost.
For minty freshness, try folding in some fresh mint leaves with the blueberries!

Blueberry Lemon Cookies are a delightful fusion of sweet and tart, perfect for any occasion. Their fun colors will brighten any dessert table, while their taste will have friends and family raving. Feel free to get creative and experiment with flavors or toppings!

Recipe FAQs

Can I use frozen blueberries instead of fresh?

Yes, you can use frozen blueberries! However, they may release more moisture, so be prepared for slightly denser cookies. If using frozen, do not thaw them before incorporating them into the dough; this helps maintain their shape.

How do I know when the cookies are fully baked?

The edges of the cookies should be just barely golden while the centers will appear soft and slightly underbaked. They’ll continue to firm up as they cool on the baking sheet.

Can I make these cookies ahead of time?

Absolutely! You can prepare the dough in advance and freeze the dough balls until you’re ready to bake. Just remember to add extra baking time as needed when baking from frozen.

What can I substitute for cream cheese?

If you’re looking for a lighter option, you can replace cream cheese with Greek yogurt. This will change the flavor slightly but will still keep the cookies moist!

More Desserts & Appetizers Recipes

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Blueberry Lemon Cookies

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Author: Anna
Prep Time: 20 minutes
Cook Time: 95 minutes
Total Time: 1 hour 55 minutes
Yield: 20 1x
Category: Desserts
Method: Baking
Cuisine: American

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Description

These Blueberry Lemon Cookies are a delightful treat, bursting with zesty lemon and fresh blueberries. They’re easy to make, fluffy, and perfect for sharing or enjoying yourself!

Ingredients

Scale

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

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Instructions

Preheat the oven to 350°F and prepare 2 baking sheets by greasing or lining them.
In a mixing bowl, cream together the butter, 1 ¾ cups of sugar, and cream cheese for about 2 minutes until the mixture is smooth and fluffy.
Add the egg, vanilla, lemon extract, lemon juice, and lemon zest to the mix, beating for 1 additional minute.
By hand, mix in the salt, baking soda, and flour until just combined. Then gently fold in the white chocolate chips and blueberries without mashing the blueberries.
In a small bowl, place 5 tablespoons of sugar. Scoop about ¼ cup of the cookie dough and roll it into a ball, coating it in sugar. Freeze these dough balls for at least 1 hour before baking to avoid flat cookies.
Bake the cookies for 13-16 minutes, or until the edges are lightly golden. Allow them to rest on the baking sheet for at least 10 minutes before transferring to a cooling rack.
If making smaller cookies, reduce the baking time.

Notes

Make sure to use room temperature butter and cream cheese for easier mixing.
Freezing the cookie dough is essential for achieving the right cookie shape.
Store cookies in an airtight container to keep them fresh.