Blueberry Lemon Cookies

Jovie Shaw

Prep Time: 20 minutes
Cook Time: 15-20 minutes
Additional Time: 1 hour

3/4 cup butter (room temperature)
4 oz cream cheese (room temperature)
1 3/4 cups granulated sugar + 5 tablespoons for rolling cookie dough in
1 egg
1 teaspoon vanilla extract
2 teaspoons lemon extract
2 tablespoons lemon juice
2 tablespoon lemon zest
1 teaspoon salt
1/2 teaspoon baking soda
3 cups flour
1 cup white chocolate chips
1 cup blueberries

1. Preheat oven to 350 degrees Fahrenheit and either grease or line 2 baking sheets.
2. Cream together butter, 1 ¾ cups of sugar, 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. Then 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.
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.