Lemon Blueberry Cookies

🍋Lemon Blueberry Cookies — Bright, Chewy, and Bursting with Flavor

Soft, chewy cookies studded with juicy blueberries, creamy white chocolate, and a zing of lemon — these Lemon Blueberry Cookies are basically sunshine you can eat!

 

 

Cookies are already the universal love language, but when you add lemon and blueberries into the mix? You’ve just created a cookie that feels like springtime in every bite. These Lemon Blueberry Cookies are soft, chewy, and packed with flavor — the tang of lemon, the sweetness of white chocolate, and the juicy pop of fresh blueberries.

This recipe is:

• Bright and refreshing thanks to lemon juice and zest.
• Soft and chewy with a cream cheese‑butter base.
• Studded with blueberries for bursts of fruity goodness.
• Balanced with white chocolate for creamy sweetness.
• Perfect for any occasion — bake sales, brunches, or just a Tuesday pick‑me‑up.

💬 Reader prompt: Do you love fruity cookies, or are you a die‑hard chocolate chip traditionalist?

I have stayed clear of making recipes with blueberries until this year. Blueberries haven’t been my favorite fruit  but my family loves blueberries. So I decided that I needed to branch out and I’m so glad I did!

Blueberries and lemons make the perfect combination. These cookies are so refreshing and you will be doing a happy dance once you taste them. These cookies are so moist and soft that they will melt in your mouth! Honestly, this cookie has made it to the top of my cookie list. That’s hard to do!

 

 

🥕 Nutritional Facts & Fun

• Blueberries: Antioxidants + natural sweetness.
• Lemon: Vitamin C + bright flavor.
• Cream Cheese: Tang + tenderness.
• White Chocolate: Sweetness + creamy texture.
• Butter: Flavor + richness.

💬 Reader prompt: Do you like your cookies soft and chewy, or crisp and crunchy?

👩‍🍳 Cooking Tips

• Blueberry Trick: Toss blueberries in a little flour before folding in to prevent sinking.
• Zest First: Always zest your lemon before juicing it.
• Chill Dough: If dough feels sticky, chill 30 minutes before baking.
• Sugar Roll: Rolling in sugar gives that sparkly finish.
• Storage: Keep in airtight container up to 4 days, or freeze for 2 months.

🔄 Recipe Variations

• Berry Swap: Use raspberries or blackberries instead of blueberries.
• Chocolate Lovers: Swap white chocolate for dark or milk chocolate.
• Nutty Crunch: Add chopped almonds or macadamia nuts.
• Glaze It: Drizzle with lemon glaze for extra zing.
• Mini Cookies: Make bite‑sized versions for parties.

💬 Reader prompt: Which version would you try first — raspberry, glazed, or nutty?

🧒 Kid Tips

• Let kids roll dough balls in sugar (they’ll feel like bakers).
• Serve with a glass of milk for the ultimate after‑school treat.
• Make mini cookies for lunchboxes.
• Call them “sunshine cookies” to make them sound extra fun.

🛒 Grocery Hacks

• Blueberries: Fresh in season, frozen in winter (don’t thaw before baking).
• Lemons: Buy in bulk and freeze zest/juice for later.
• Cream Cheese: Store‑brand works just as well.
• Flour: Scoop and level for accuracy.
• White Chocolate Chips: Stock up during holiday baking sales.

💬 Reader prompt: Do you usually bake with fresh fruit, or stick to dried and chocolate mix‑ins?

🎯 Reader Challenge

This week, I challenge you to bake a batch of Lemon Blueberry Cookies and share them with someone outside your household — a neighbor, a teacher, a friend. Post your creation with #LouLouGirlsCookieMagic so we can all spread the sweetness together.

🥪 Leftover Remix

• Cookie Parfait: Layer crumbled cookies with yogurt and granola.
• Cookie Sundae: Warm cookies topped with ice cream.
• Cookie Milkshake: Blend with milk and vanilla ice cream.
• Cookie Trifle: Layer with pudding and whipped cream.
• Cookie Pops: Stick on lollipop sticks and dip in chocolate.

💬 Reader prompt: Would you rather turn leftovers into sundaes or milkshakes?

 

 

Lemon Blueberry Cookies

Print

Ingredients

• ¾ cup butter room temperature
• 4 ounces cream cheese room temperature
• 1 ¾ cups granulated sugar + 1/2 cup for rolling cookie dough in
• 1 egg
• 2 teaspoons vanilla
• 2 tablespoons lemon juice
• 2 tablespoon lemon zest
• 1 teaspoon salt
• 1 teaspoon baking soda
• 3 cups flour
• 1 cup white chocolate chips
• 1 1/2 cups fresh blueberries

Instructions

• Preheat oven to 350 degrees and spray cooking spray on baking sheets, In a mixing bowl, cream together butter, 1 ¾ cups of sugar, cream cheese, for 2 minutes until smooth and fluffy. Add the egg, vanilla, lemon juice, and lemon zest and beat for 1 minute.

• Mix in salt, baking soda, and flour by hand until flour is just combined. Then gently fold in chocolate chips and blueberries—try not to mash any of the blueberries.

• Pour 1/2 cup of sugar in a small bowl. Scoop about ¼ cup of dough and roll the ball of dough in the sugar. Freeze the dough balls for at least 1 hour before baking (You need to the freeze the dough or you will have flat cookies).

• Bake for 13-16 minutes until the edges of the cookies are just barely golden. Let cookies sit on the cookie sheet for at least 10 minutes before transferring to a cooling rack.

🔢 Calorie Count (Per Cookie, Makes ~24)

• Calories: ~180
• Protein: 2g
• Carbs: 26g
• Fat: 8g
• Fiber: 1g
• Sugar: 16g

💭 Final Thoughts

These Lemon Blueberry Cookies are proof that simple ingredients can create something magical. They’re bright, chewy, fruity, and versatile enough to be a holiday treat or an everyday indulgence. Plus, they’re the kind of recipe that makes everyone smile — and isn’t that the best kind of baking?

Here’s the thing about cookies — they’re never just cookies. They’re the smell of butter and sugar filling your kitchen, the joy of rolling dough in sugar, the comfort of knowing dessert is going to be a hit.

And these Lemon Blueberry Cookies? They’re a keeper. They’re chewy, they’re fruity, they’re the perfect balance of tangy and sweet. They’re the kind of recipe that makes you feel like you’ve bottled up sunshine and baked it into a cookie.

But what I love most is how recipes like this bring us together. Food has that magic — it’s not just about eating, it’s about sharing. It’s about swapping tips, laughing over blueberry stains, and building little traditions that make life sweeter.

So here’s my challenge to you: bake these cookies, share them with your people, and then tell me your twist. Did you add raspberries? Did you sneak in nuts? Did you double the lemon zest just because you could? (No judgment — I’d be first in line for that version.)

💬 Reader prompt: Should we do a “Fruit Cookie Series” next? I’m dreaming up strawberry shortcake cookies, cranberry orange cookies, and maybe even pineapple coconut cookies.

Until then, may your cookies be chewy, your blueberries juicy, your lemons zesty, and your kitchen filled with laughter, love, and second helpings. Because at the end of the day, recipes like this aren’t just about baking — they’re about celebrating the little joys that make life delicious.

Did you try our Lemon Blueberry Cookies recipe? What did you think? We would love to hear from you! Please leave us a comment below or tag us on Instagram! 

 

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