I’ve been staring at a blinking cursor for a while, frustrated. A friend suggested the weather was to blame (actually what she said was I should tell you that I was going to crawl back in bed and stay there til the spring thaw) and I think maybe she is not too far off. It is hard to have witty stories to tell you about my life when I never leave the house. Sadly that is more literal than you might think because we only have one vehicle that can make it up our lane when it is snowy and icy–and guys, only one of us has a job that truly pays the mortgage. So he gets the SUV. And I spend a lot of time watching the snow.
And lucky for you guys, baking.
This cookie is for Creative Cookie Exchange–and it is a run don’t walk to make this cookie now kind of cookie. It is that good. John, who professes himself “meh” about cookies (and lives with me-ha!) was all over these cookies. So was Sammy. So was I. Don’t ask me why Alex didn’t like them–we were too busy fighting over her uneaten cookie to care. A few small changes to Lime Creamsicle Cookies made a really different cookie. And made them even better–don’t get me wrong I loved that cookie, but something about the dried blueberries with the white chocolate chunks was simply out of this world. Try them. You won’t regret it.
- 2 1/2 cups AP flour
- 3/4 t baking soda
- 1/2 t salt
- zest of 4 lemons
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar
- 1 cup (2 sticks) unsalted butter, room temperature
- 1 egg
- 1 t vanilla
- 1 cup chopped white chocolate chunks (use a good one, like Green and Blacks)
- 1 cup dried blueberries
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Whisk together the flour, baking soda and salt. Set aside.
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Combine half of the zest with the granulated sugar. Rub it in with your fingertips. Set it aside.
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Add the remaining zest to the bowl of a stand mixer and add the butter. Beat the butter until it is creamy.
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Scrape down the sides and bottom of the bowl and add the granulated sugar. Beat for a few minutes and then add the light brown sugar. Beat until lightened and fluffy, another few minutes.
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Scrape down the sides and bottom of the bowl. Add the egg and beat it in. Add the vanilla. Beat. Scrape down the sides and bottom of the bowl again.
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Mix in the flour mixture on the lowest speed. When it is mostly mixed in, add the white chocolate and dried blueberries. Mix until they are completely incorporated.
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Press wax paper over the cookie dough and then cover with plastic wrap. Chill for at least 1 hour and up to 3 days.
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When you are ready to bake, preheat the oven to 350 F. Line a cookie sheet with parchment paper or a silicone mat. Scoop the cookie dough out into 2 tablespoon sized balls of dough, 6 cookies to a cookie sheet. Bake for 9-13 minutes, rotating the pan halfway through.
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Let the cookies cool on the pan for 5 minutes before transferring to a cooling rack.
The theme for this month’s Creative Cookie Exchange is Berries and Chocolate–because we all have a little spring fever! Creative Cookie Exchange has decided to stop using the linky. What this means is that the only way to join in the fun is to become a host. Just contact Laura at thespicedlife AT gmail DOT com and I will get you added to our Facebook group, where we discuss our cookies and share links.
You can also just use us as a great resource for cookie recipes–be sure to check out our Facebook page, our Pinterest Board, and our monthly posts. You will be able to find them the first Tuesday after the 15th of each month! Also, if you are looking for inspiration to get in the kitchen and start baking, check out what all of the hosting bloggers have made this month:
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White Chocolate and Cranberry Crispy Treats from All That’s Left Are The Crumbs
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Double Chocolate Cookies with Dried Cherries from A Baker’s House
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Raspberry Fudge Sandwich Cookies from Karen’s Kitchen Stories
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Blueberry Lemon Cookies with White Chocolate Chunks from The Spiced Life
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Brownie Raspberry Swirl Ice Cream Sandwich Cookies from Made with Love
It is snowing AGAIN here today, so I definitely need some blueberry sunshine in my life. The flavors in these sound fabulous!
Blueberries and lemon are a favorite combination of mine. i bet these cookies disappeared quickly at your house! Hope you find your way out of the snow sooner than later. It has been quite a winter!
I can almost smell the homemade goodness of these cookies, Laura. Truly yummy looking and undoubtedly tasty. Great choice of chocolates, BTW. Love Green & Black chocolates.
P.s. Hope those snow storms blow away soon <3
I really like the sound of your cookies , I’m book marking these to make very soon. I hope the weather lets up soon.
Thats one of my favorite combination ever, lemon and blubbery are perfect in this cookies.
Laura, these cookies sound simply amazing, and guess what? I have all of the ingredients in the house so I have no excuses. I sure hope you don’t get too much cabin fever my friend.
Lemon, Blueberries, chocolate….all in one? No wonder you guys were fighting over it.
hardly ever see blueberries in cookies. lemon and white chocolate are great teammates for them. 🙂
How can one be ‘meh’ about cookies?!!! Wow. I wish I was!! Looks like you’ve found his secret cookie weakness though… and THAT I can understand 🙂 These look divine. I love the combination of blueberries and lemon xx
YUM- I love fruit with white chocolate!
Me too!
I am loving these cookies, so I would be fighting you for the uneaten cookies too. I’m pretty sure I have all the ingredients for these, so they may be making an appearance in my kitchen this week. Love the photos too!
Blueberry and lemon is such a dynamite combination. And dried blueberries are a nice change of pace from raisins.
What an awesome flavor combination! These look lovely!
1160 calories? How many cookies is that? Yikes. That’s more calories than I eat in a day. I was interested until I saw the calorie count.
Hi Mary, thanks for your comment! As I don’t post calorie counts (due to varying cookie sizes and other discrepancies in a recipe) I’m not sure where you got that value. Desserts are certainly high in calories and meant to be enjoyed in moderation. Have a lovely day!