Lemon Blueberry White Chocolate Sugar Cookies

Sugar cookies and the ingredients necessary to make them are a staple in the lives of bakers and homemakers. I always have all the fixings for any type of cookie in my cupboard, both for baking emergencies, stress baking, and surprise guest visits. It’s just what I do- and you should too.

This time, I added white chocolate-covered and lemon-essenced, dried blueberries for a nice, summer sweet treat.

Lemon Blueberry White Chocolate Sugar Cookies

1 cup butter, softened
2 cups white sugar
2 large eggs, room temperature
1 tsp. vanilla extract
5 cups all-purpose flour
1 tsp. baking soda
½ tsp. kosher salt
¼ cup whole milk
1 ½ cups white chocolate-covered and lemon-essenced, dried blueberries

In a large bowl, cream butter and sugar until light and fluffy. 

Add eggs and vanilla. 

Combine flour, baking powder, baking soda, and salt, adding to the creamed mixture alternately with milk. 

Fold in the Lemon White Chocolate Covered Blueberries.

Cover and refrigerate for 15-30 minutes, or until easy to handle. 

Preheat the oven to 350°F. 

Form the chilled dough into 1” mounds and then flatten into discs.

 Place 2 inches apart on parchment-lined baking sheets. 

Bake for 10 minutes or until edges are lightly browned. 

Remove from the oven to cool completely.