Blueberry Lemon Cookies

Blueberry Lemon Cookies
makes around 20 cookies

2/4 Cup butter, room temperature
4 ounces cream cheese room temperature
1 ¾ cups granulated sugar + 5 tablespoons for rolling cookie dough in
1 egg
1 tsp vanilla
2 tsp lemon extract
2 Tbsp lemon juice (juice of 1 lemon)
2 Tbsp lemon zest. (zest of 1 lemon)
1 tsp salt
½ tsp baking soda
3 Cups flour, sifted before measuring
1 Cup white chocolate chips
1 Cup fresh blueberries

1. Preheat oven to 350F and either grease or line 2 baking sheets.
2. Cream together butter, 1 ¾ cups of sugar, and cream cheese for 2 minutes until smooth and fluffy.
3. Add in egg, vanilla, lemon extract, lemon juice, and lemon zest and beat for 1 minute.
4. Mix in salt, baking soda, and flour by hand until flour is just combined.
5. Gently fold in chocolate chips and blueberries—try not to mash any of the blueberries.
6. Place 5 tablespoons of sugar in a small bowl.
7. Scoop about ¼ cup of dough and roll the ball of dough in the sugar. Place on a cookie sheet if you have room in your freezer, otherwise a plate.
8. Freeze the dough balls for at least 1 hour before baking (You need to the freeze the dough or you’ll end up with cookies that look like puddles).
9. Bake for 13-16 minutes until the edges of the cookies are just barely golden.
10. Let cookies sit on the cookie sheet for at least 10 minutes before transferring to a cooling rack. If you make small cookies be sure to decrease the baking time.

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