These tart and sweet Lemon Blueberry Cookies will have your taste buds dancing. Fresh fruit mixed with white chocolate chips all wrapped up and baked into a scrumptious cookie!
These lemon blueberry cookies are so light and refreshing. They are filled with fresh lemon juice, lemon zest, and lemon extract to really bring out that lemon flavor. Plus they are coated in granulated sugar before baking just like my Reeses Cookies. This gives the cookies a sweet and textured exterior that blends beautifully with the tart flavor from the fruit when you bite into them.
The combination of lemon and blueberry is so classic that it is one of my favorites! If you cannot get enough of this combination then you have to try my Lemon Blueberry Cake, Blueberry-Lemon Crumb Bars, and Lemon Blueberry Bread!
Table of Contents
Why I Love These Cookies
- These are one of a kind cookies, you wont find these everywhere like you do chocolate chip cookies.
- They are a light and airy cookie perfect for warm weather.
- This recipe makes 3 dozen cookies so you can use them for gatherings, or even wrap them up as gifts.
Recipe Ingredients
Lemon Juice, Lemon Zest, and Lemon Extract – Three different ingredients to create the perfect blend of lemony flavor.
Cream Cheese – An addition of creaminess added into the cookie dough to give it that chewy and fluffy center.
For a full list of ingredients and amounts see the recipe card below.
How to Make Lemon Blueberry Cookies
Step 1: In a bowl of a stand mixer using the paddle attachment or using a handheld mixer, cream together the butter, sugar and cream cheese until smooth and fluffy.
Step 2: Next, add in the egg, vanilla extract, lemon extract, lemon juice, and lemon zest and beat for 1 minute.
Step 3: Then, add in the dry ingredients and mix until everything is combined.
Step 4: Fold in the chocolate chips and blueberries as gently as possible and try to not mash any of the blueberries.
Step 5: Add the 5 Tablespoons of granulated sugar to a small bowl and using a cookie scoop or a spoon, scoop 2 Tablespoons of dough and roll it into a ball and then roll in the sugar coating the outside and place on a freezer safe dish.
Step 6: After all the cookie dough balls have been created and transferred to a plate, chill the cookie dough balls in the freezer for 30 minutes.
Step 7: When the cookie dough is nearing the end of its freezing time, preheat your oven to 350 degrees Fahrenheit and line your baking sheet with parchment paper. Then remove the cookie dough balls from the freezer.
Step 8: Bake the cookies for 18-20 minutes or until they are a light golden brown around the edges.
Step 9: Finally, serve and enjoy!
Expert Tip
Choose firm blueberries: The firmer the blueberries are the easier they are to fold in and there is less of a chance of them bursting.
FAQs
You can use frozen if it is all you have. Keep in mind your cookie dough will likely look purple from the “bleeding” of the blueberries. I would also recommend coating the frozen blueberries in flour to soak up the additional moisture frozen fruits hold. Although you can use frozen blueberries, I personally would not recommend it.
Of course! You can make the dough ahead of time and freeze it for up to 24 hours for best results.
Storage Information
You can store these blueberry lemon cookies in and airtight container on your counter for up to 1 week.
To freeze these cookies, you can place them in an airtight container in your freezer for up to 2 months.
Lemon Blueberry Cookies Recipe
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Ingredients
- 3/4 cup butter - room temperature
- 4 oz cream cheese - room temperature
- 1 3/4 cups granulated sugar
- 1 egg
- 1 tsp vanilla extract
- 2 tsp lemon extract
- 2 Tbsp lemon juice
- 2 Tbsp lemon zest
- 1 tsp salt
- 1/2 tsp baking soda
- 3 cups all-purpose flour
- 3/4 cup white chocolate chips
- 1 cup fresh blueberries*
- 5 Tbsp granulated sugar - for rolling
Instructions
- In a bowl of a stand mixer or using a handheld mixer cream together the butter, sugar and cream cheese until smooth and fluffy.
- Next, add in the egg, vanilla extract, lemon extract, lemon juice, and lemon zest and beat for 1 minute.
- Then, add in the salt, baking soda, and flour and mix until everything is combined.
- Fold in the chocolate chips and blueberries as gently as possible and try to not mash any of the blueberries.
- Add the 5 Tablespoons of granulated sugar to a small bowl and using a cookie scoop or a spoon, scoop 2 Tablespoons of dough and roll it into a ball and then roll in the sugar coating the outside and place on a freezer safe dish.
- After all the cookie dough balls have been created and transferred to a plate, freeze the cookie dough balls for 30 minutes.
- When the cookie dough is nearing the end of its freezing time, preheat your oven to 350 degrees Fahrenheit and line your baking sheet with parchment paper. Then remove the cookie dough balls from the freezer.
- Bake the cookies for 18-20 minutes or until they are a light golden brown around the edges.
- Finally, serve and enjoy!
Made these for a Bridal Shower and got so many compliments! Thank you for the recipe!