Blueberry Lemon Cookies

Blueberry Lemon Cookies

Total Time
25 minutes
Prep Time
9 large cookies
These Blueberry Lemon Cookies are a fresh, colorful twist on a soft sugar cookie, loaded with fruity flavor and a little zing. Blueberry Spruits give the dough a gentle purple tint and help boost the flavor of the freeze-dried blueberries, while lemon zest brings a bright, citrusy note that cuts through the sweetness just right. The addition of cream cheese chips adds a subtle tang and creamy bite that pairs well with the fruit-forward flavors. The end result is a cookie that feels both playful and refined—perfect for a snack, dessert, or even a brunch treat.
Tags:
Blueberry
Cookies
Spruits

This recipe uses...

Blueberry Spruits

Blueberry Spruits

Ingredients

  • 1 cup all-purpose flour
  • 3/4 cup white sugar
  • 1 egg
  • 1 cup butter, room temperature
  • 1/2 cup cream cheese chips
  • 1/2 cup freeze-dried blueberries
  • 1 tablespoon Blueberry Spruits
  • 1/2 tablespoon lemon zest
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda

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Directions

1. Preheat the Oven

Set your oven to 350°F (177°C) and line a baking sheet with parchment paper or a silicone mat.

2. Cream the Butter and Sugar

In a large bowl, cream together 1 cup of room-temperature butter, 3/4 cup white sugar, 1 egg, and 1 teaspoon vanilla extract. Beat for 1–2 minutes, until the mixture is light and fluffy.

3. Combine the Dry Ingredients

In a separate bowl, whisk together 1 cup all-purpose flour, 1/2 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, and 1 tablespoon Blueberry Spruits.

4. Mix and Fold

Add the dry ingredients to the creamed mixture. Add in 1/2 tablespoon lemon zest and stir until just combined. Then fold in 1/2 cup cream cheese chips along with  1/2 cup freeze-dried blueberries.

5. Portion the Dough

Scoop out dough in 3-tablespoon portions and place on the prepared baking sheet, leaving space for spreading. A large spoon or cookie scoop works great here.

6. Bake the Cookies

Bake for 11–12 minutes, or until the edges just start to turn golden and the tops crinkle. The centers will look a little puffy and soft—that’s perfect.

7. Let Cool

Allow the cookies to cool on the baking sheet for at least 30 minutes. If the cookies need a touch more baking time after cooling, you can return them to the oven for another 2–3 minutes.