Blueberry Lemon Cookies Recipe

These blueberry lemon white chocolate chip cookies are my go-to treat. I love how the tangy lemon and fresh blueberries pair with the creamy white chocolate for an irresistible flavor combination. The cream cheese makes every bite soft and comforting, turning each cookie into a nostalgic, truly delightful summer memory.

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I recently discovered that combining fresh lemon zest and juice with blueberries creates a cookie that’s both tangy and sweet. In my Blueberry Lemon Cookies, I use 1/2 cup unsalted butter and 4 oz cream cheese to keep the dough soft and tender.

I mix in granulated sugar, one large egg and 2 1/4 cups all-purpose flour along with a pinch of baking soda and salt to balance everything out. I add 1 teaspoon of vanilla extract and the zest of one large lemon to really bring out the citrus flavour.

Then I fold in 1 cup fresh blueberries (lightly tossed in flour so they dont sink) and 1 cup white chocolate chips for a perfect sweetness and texture. These cookies give you a refreshing burst of Vitamin C and antioxidants thanks to the lemon and blueberries making them a genuinely smart yet delicious treat for anyone craving lemon blueberry sugar cookies with a twist.

Why I Like this Recipe

I love this recipe because it brings together really fresh flavors. I honestly cant get enough of the tangy lemon and sweet blueberries. The cream cheese in the dough makes the cookies so soft and tender, which is just the best twist on a classic cookie.

Another thing i really like is that its easy to follow even if im not the best baker ever. Even if i mess up a bit, the cookies still come out yummy and delicious. Plus the white chocolate chips add a little extra sweetness that balances perfectly with the tart lemon vibe. Lastly, every time i bake these cookies my kitchen smells so amazing it instantly puts me in a good mood.

Ingredients

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Unsalted butter gives the cookies a rich flavor and tender texture that makes them super yummy.
Cream cheese adds a creamy, moist touch even though it makes them extra rich sometimes.
Granulated sugar provides sweetness and helps to form a nice chewy but light bite.
Lemon zest and juice bring a tangy, fresh kick that balances out all the sweet flavors.
Fresh blueberries offer antioxidants and a burst of natural fiber to the mix.
White chocolate chips add a sweet, velvety finish that complements the tang perfectly.

Ingredient Quantities

1/2 cup unsalted butter, softened

4 oz cream cheese, softened

3/4 cup granulated sugar

1 large egg, at room temperature

2 1/4 cups all-purpose flour

1/2 teaspoon baking soda

1/4 teaspoon salt

1 teaspoon vanilla extract

Zest of 1 large lemon

2 tablespoons fresh lemon juice

1 cup fresh blueberries (lightly tossed in flour)

1 cup white chocolate chips

How to Make this

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1. Preheat your oven to 350°F and line a couple of baking sheets with parchment paper.

2. In a large bowl, cream together the softened butter, cream cheese and granulated sugar until light and fluffy.

3. Add in the egg, vanilla extract, lemon zest and lemon juice and mix well until fully combined.

4. In a separate bowl, whisk together the all-purpose flour, baking soda and salt.

5. Gradually mix the dry ingredients into the wet mixture until just combined; don’t overmix.

6. Gently fold in the flour-tossed fresh blueberries and white chocolate chips, being careful not to crush the blueberries.

7. Scoop the dough onto the baking sheets using a cookie scoop or tablespoon, spacing each cookie apart.

8. Bake for about 12 to 15 minutes until the edges start to look lightly golden.

9. Remove from the oven and let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack.

10. Enjoy your soft and delicious blueberry lemon white chocolate chip cookies while they\’re still a bit warm!

Equipment Needed

1. Preheated oven, two baking sheets and parchment paper
2. A large mixing bowl for creaming the butter, cream cheese and sugar
3. A hand mixer (or stand mixer if you prefer) for beating the wet ingredients
4. A separate bowl for whisking the all-purpose flour, baking soda and salt
5. A whisk to combine the dry ingredients
6. A cookie scoop or a regular tablespoon for scooping the dough onto the sheets
7. A spatula to gently fold in the flour-tossed blueberries and white chocolate chips
8. A wire rack for cooling the cookies after baking
9. Measuring cups and spoons for accurate measurements of all ingredients

FAQ

What if I dont have fresh blueberries?

You can use frozen ones, but you need to let them thaw and pat them dry so they dont make the cookie dough too wet.

Do I really need to toss the blueberries in flour?

Yup, tossing them in a little flour helps stop the berries from sinking to the bottom of the cookies.

Can I substitute the cream cheese with something else?

If you dont have cream cheese, you could try using a bit more butter, but the taste and texture wont be exactly the same.

How long should I bake these cookies?

Bake them for about 12 to 15 minutes, but keep an eye on them since every oven is different.

How do I store these cookies?

Let them cool completely then store em in an airtight container at room temperature for up to a week, or freeze them for longer keeping.

Blueberry Lemon Cookies Recipe Substitutions and Variations

Unsalted butter: Try using coconut oil in the same amount if you don’t have butter on hand
Cream cheese: You can substitute Neufchatel cheese for a lighter texture and flavor
Granulated sugar: Brown sugar works too but it’ll add a little molasses flavor to the cookies
White chocolate chips: Milk or dark chocolate chips can be used instead if you prefer a richer taste

Pro Tips

1. Make sure your butter and cream cheese are really softened before you start mixing them in. If theyre too cold it’ll mess up the texture of your dough.

2. When tossing the blueberries with flour, do it gently. It stops them from breaking apart and sinking to the bottom of the cookie while baking.

3. Be super careful not to overmix the dough once you add the dry ingredients. Overmixing can make your cookies tough instead of soft and chewy.

4. Keep a close eye on your cookies in the last few minutes of baking. Ovens vary and you dont want them to overbake, so pull them out when the edges recede just a bit.