Blueberry Lemon Cookies (Printable Version)
# What You'll Need:
→ Dairy
01 -
¾ cup unsalted butter, room temperature
02 -
4 ounces cream cheese, room temperature
→ Sweeteners
03 -
1 ¾ cups granulated sugar
04 -
5 tablespoons granulated sugar, for rolling dough
→ Flavorings
05 -
1 teaspoon vanilla extract
06 -
2 teaspoons lemon extract
07 -
2 tablespoons lemon juice
08 -
2 tablespoons lemon zest, finely grated
→ Eggs
09 -
1 large egg
→ Leavening and Seasoning
10 -
1 teaspoon salt
11 -
½ teaspoon baking soda
→ Flour and Mix-ins
12 -
3 cups all-purpose flour, properly measured
13 -
1 cup white chocolate chips
14 -
1 cup fresh blueberries
# How to Make It:
01 -
Preheat oven to 350°F (175°C). Grease or line two baking sheets with parchment paper.
02 -
In a large bowl, beat together butter, 1 ¾ cups granulated sugar, and cream cheese for 2 minutes until smooth and fluffy.
03 -
Incorporate the egg, vanilla extract, lemon extract, lemon juice, and lemon zest into the creamed mixture; beat for 1 minute until evenly combined.
04 -
Add salt, baking soda, and all-purpose flour to the wet mixture. Gently fold by hand until flour is just incorporated to avoid overmixing.
05 -
Carefully fold in white chocolate chips and fresh blueberries, taking care not to crush the berries to maintain their shape.
06 -
Place 5 tablespoons of granulated sugar in a small bowl. Scoop approximately ¼ cup of dough per ball and roll each in sugar. Arrange dough balls on a tray and freeze for at least 1 hour to prevent spreading during baking.
07 -
Bake frozen dough balls for 13 to 16 minutes until the edges are lightly golden. Adjust baking time accordingly if making smaller cookies.
08 -
Allow cookies to rest on the baking sheet for at least 10 minutes to set before transferring to a cooling rack.
# Additional Tips:
01 -
Avoid zesting the white pith of the lemon rind, as it imparts bitterness.
02 -
For blueberry incorporation, fresh berries yield best results. If using frozen, add them directly from frozen to minimize bleeding and excess moisture.