Lemon Blueberry Cookies (Print-Friendly Version)
# What You'll Need:
→ Dairy
01 -
Cream cheese, 4 ounces, softened
02 -
Unsalted butter, ¾ cup, softened
→ Sweeteners
03 -
Granulated sugar, 1 ¾ cups
04 -
Granulated sugar, 5 tablespoons to roll dough
→ Flavorings
05 -
2 tablespoons lemon zest, finely grated
06 -
Lemon extract, 2 teaspoons
07 -
1 teaspoon vanilla extract
08 -
2 tablespoons lemon juice
→ Eggs
09 -
1 large egg
→ Leavening and Seasoning
10 -
Baking soda, ½ teaspoon
11 -
Salt, 1 teaspoon
→ Flour and Mix-ins
12 -
Fresh blueberries, 1 cup
13 -
White chocolate chips, 1 cup
14 -
3 cups all-purpose flour, measured accurately
# Step-by-Step Directions:
01 -
Turn your oven to 350°F (175°C). Line two baking pans with parchment or lightly grease them.
02 -
Blend butter, cream cheese, and 1 ¾ cups sugar in a big bowl for about 2 minutes till it's fluffy and smooth.
03 -
Beat in the egg, vanilla, lemon zest, lemon juice, and lemon extract until everything’s mixed well, about a minute.
04 -
Toss in the flour, salt, and baking soda. Fold lightly by hand just till flour disappears so you don’t overwork it.
05 -
Gently fold in the white chocolate chips and blueberries without smashing the berries to keep their shape.
06 -
Pour 5 tablespoons sugar into a small bowl. Scoop about ¼ cup dough each and roll in sugar. Freeze these balls on a tray for at least an hour so they don’t spread too much when baking.
07 -
Put the frozen dough balls in the oven. Bake 13 to 16 minutes till edges turn a light golden color. If your cookies are smaller, check sooner.
08 -
Leave the cookies on the pan for 10 minutes to set up, then move them to a wire rack to finish cooling.
# Helpful Notes:
01 -
Don’t zest the white part of the lemon because it tastes bitter.
02 -
Fresh blueberries work best. If frozen, toss them right in frozen so they don’t make the dough too wet or bleed.