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  • Writer's pictureJenn Clayton

Blueberry Lemon Cookies

Light, fresh full lemon flavor with sweetness of blueberries! The perfect cookie!

The sugar on the cookies gives the perfect crisp and they are tart & sweet! A must make!!

Full recipe in video below


  • ¾ cup light butter room temperature

  • 4 ounces 1/3 less fat cream cheese room temperature

  • 1 ¾ cups granulated Lakanto sugar + 5 tablespoons for rolling cookie dough in

  • 1 egg

  • 1 teaspoon vanilla

  • 2 teaspoons lemon extract

  • 2 tablespoons lemon juice

  • 2 tablespoon lemon zest

  • 1 teaspoon salt

  • ½ teaspoon baking soda

  • 3 cups flour measured correctly

  • 300 Lily's white chocolate chips

  • 1 cup fresh blueberries

  • Preheat oven to 350 degrees Fahrenheit and either grease or line 2 baking sheets, Cream together butter, 1 ¾ cups of sugar, cream cheese, for 2 minutes until smooth and fluffy. Add in egg, vanilla, lemon extract, 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.

  • Place 5 tablespoons 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’ll end up with cookies that look like puddles).

  • 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. If you make small cookies be sure to decrease the baking time.

25 Cookies:

101 calories

4g protein

15g carbs

2g protein

Recipe inspiration from

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