Description

Enjoy the delightful blend of tart blueberries and zesty lemon in these Blueberry Lemon Cookies. With a buttery base and creamy white chocolate, they’re easy to make and perfect for a sweet treat or dessert occasion!

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 degrees Fahrenheit and grease or line 2 baking sheets.
Cream together the butter and 1 ¾ cups of sugar with cream cheese for 2 minutes until mixture is smooth and fluffy.
Add in the egg, vanilla, lemon extract, lemon juice, and lemon zest and beat for 1 minute.
Mix salt, baking soda, and flour by hand until flour is just combined, then gently fold in the chocolate chips and blueberries, being careful not to mash the blueberries.
Place 5 tablespoons of sugar in a small bowl, scoop about ¼ cup of dough, and roll the dough ball in the sugar.
Freeze the dough balls for at least 1 hour to prevent cookies from spreading too much while baking.
Bake for 13-16 minutes until the edges are barely golden, then let cookies sit on the baking sheet for at least 10 minutes before transferring to a cooling rack.

Notes

Make sure to measure the flour correctly to avoid dry cookies.
For smaller cookies, adjust the baking time accordingly.
Chilling the dough is crucial for achieving the right cookie texture.

Nutrition

Serving Size: 1 cookie
Calories: 180
Sugar: 12g
Sodium: 90mg
Fat: 8g
Saturated Fat: 4g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 27g
Fiber: 1g
Protein: 2g
Cholesterol: 30mg