Blueberry Lemon Cookies made with fresh blueberries, folded into a sweet lemon cookie dough. Soft pudding cookie recipe with lovely bright, fresh flavor from blueberries and lemon zest!
1rounded cup fresh blueberries washed & patted dry
Instructions
Prep: Preheat oven to 350°F. Line a baking sheet with parchment paper and set aside.
Dough: Cream together sugar and butter. Add egg, sour cream, pudding mix, salt and baking soda. Mix until smooth. Add flour 1 cup at a time, mixing until smooth between additions. Stir in lemon zest and white chocolate chips.
Create a shallow well in the center of the dough, Add in blueberries. Very gently, fold dough over several times, doing your best to not squash the berries.
Bake: Drop by rounded tablespoonfuls onto prepared cookie sheet. Bake at 350°F for 10-11 minutes. Transfer to a cooling rack and enjoy!
Notes
Store cookies in an airtight container in the fridge for up to 3 days. Cookies can be frozen for up to 1 month. Store & thaw in a single layer for best results.