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
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.
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 12g
- Sodium: 120mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg