Blueberry Lemon Cookie Dough Recipe

Blueberry Lemon Cookie Dough Recipe

Uh WOAH you guys this cookie dough is honestly one of our favorite recipes we’ve ever made. And we rarely ever say that. Like we hesitated even sharing this recipe with you & just opening up a cookie dough store instead because it’s that good. But we’re nice & decided to share it with you. You’re welcome. The best part is it’s totally egg-free meaning you can eat the entire thing in one sitting & it’s considered safe!! Safe, not healthy, but safe none-the-less. Anyway after doing just that & eating half the dough (don’t judge until you try it yourself), we decided to bake the rest of it & see what happens. Turns out it makes ridiculously delicious cookies too. Hello perfect recipe! Once you make the dough per the instructions below simply scoop it (we used a regular sized ice creams scooper) onto parchment lined baking sheet roughly 2 inches from one another, preheat the oven to 350F, plop the tray in the freezer while your oven is preheating, bake ’em for 15 minutes, & eat them hot! Or cold, they’re honestly so great every single way.

The Best Cookie Dough Recipe

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Blueberry Lemon Cookie Dough Recipe
 
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Recipe type: Dessert
Ingredients
  • for the dough:
  • ½ cup packed brown sugar
  • 4 tbsp butter, softened
  • Pinch of salt
  • 1 tsp lemon juice
  • 1 tbsp milk
  • ½ cup flour
  • add-ins:
  • ¼ cup freeze dried blueberries
  • pinch of lemon zest
Instructions
  1. In large mixing bowl combine all dough ingredients with an electric mixer until smooth. You will know it’s done when it has formed a giant ball of dough. Gently fold in add-ins with a spatula. Serve & enjoy!
Supplies
large mixing bowl
mixing spoon
measuring cup
electric mixer
spatula

Egg-Free Blueberry Lemon Cookie Dough

PIN FOR LATER:

LEMON BLUEBERRY COOKIE DOUGH RECIPE

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Comments

    • Caitlin says

      YAY!! Thank you so much, Ana! Happy to hear that 🙂 It’s one of my favorite recipes! XO

    • Caitlin says

      Hi Maureen! You can most likely use fresh blueberries just be careful mixing them in so they don’t “pop” 🙂 You can try lemon extract instead of the zest but I’d use it very sparingly as you don’t want the dough to become too liquid-y. Unfortunately we’ve never made it with either so no guarantees but you should be a-ok! XO

    • Caitlin Lee says

      Hi there! Not sure if replacing the milk with a cocktail will work as the milk adds the creamy texture and a cocktail would have added sugars. Sorry! X