Lemon Blueberry Cookies (Soft and Chewy)

Lemon Blueberry Cookies are a delightful blend of zesty lemon and sweet blueberries in a soft and chewy cookie. Bursting with fresh flavors and a hint of tang, these cookies are perfect for springtime gatherings, summer picnics, or simply as a treat to brighten your day.

The combination of fresh lemon zest, juicy blueberries, and a perfectly tender cookie base makes this recipe a must-try for citrus and berry lovers alike.

Kitchen Equipment Needed

• Large mixing bowl
• Hand mixer or stand mixer
• Measuring cups and spoons
• Baking sheets
• Parchment paper or silicone baking mats
• Spatula or spoon

Ingredients Overview

This recipe highlights simple ingredients with bold flavors. Fresh lemon zest and juice provide a bright, tangy flavor, while blueberries add natural sweetness and a pop of color. Butter and sugar create a rich, tender cookie base, and a touch of vanilla enhances the overall flavor.

Step-by-Step Instructions

1. Prepare the Ingredients

Gather your ingredients and ensure the butter is softened to room temperature. Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper or silicone baking mats.

2. Cream the Butter and Sugar

In a large mixing bowl, cream 1/2 cup unsalted butter with 3/4 cup granulated sugar using a hand or stand mixer until light and fluffy.

3. Add Wet Ingredients

Mix in 1 large egg, 1 tablespoon fresh lemon juice, 1 tablespoon lemon zest, and 1 teaspoon vanilla extract. Beat until well combined.

4. Combine Dry Ingredients

In a separate bowl, whisk together 1 3/4 cups all-purpose flour, 1/2 teaspoon baking soda, 1/2 teaspoon baking powder, and 1/4 teaspoon salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined.

5. Fold in the Blueberries

Gently fold in 1/2 cup fresh or frozen blueberries, taking care not to crush them.

6. Scoop and Bake

Using a cookie scoop or spoon, drop tablespoon-sized portions of dough onto the prepared baking sheets, spacing them about 2 inches apart. Bake in the preheated oven for 10-12 minutes, or until the edges are set and the tops are slightly golden.

7. Cool and Serve

Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Enjoy them warm or at room temperature.

Recipe Tips

• Fresh vs. Frozen Blueberries: Both work well, but if using frozen blueberries, do not thaw them to avoid extra moisture.
• Adjust Sweetness: Add a sprinkle of coarse sugar on top before baking for a touch of sparkle and sweetness.
• Lemon Lovers: Increase the lemon zest for a bolder citrus flavor.

What to Serve With This Recipe

Pair these cookies with a cup of tea, coffee, or a refreshing glass of lemonade for a delightful treat. They also make a great addition to brunch spreads or dessert tables.

Frequently Asked Questions

Can I use dried blueberries?
Yes, you can substitute dried blueberries if fresh or frozen aren’t available. Soak them in warm water for 10 minutes to rehydrate before using.

Can I make the dough ahead of time?
Absolutely! You can refrigerate the dough for up to 24 hours before baking. Let it sit at room temperature for a few minutes before scooping.

How should I store these cookies?
Store the cookies in an airtight container at room temperature for up to 3 days or in the fridge for up to a week.

Serving Suggestions

Serve Lemon Blueberry Cookies as a light dessert, an afternoon snack, or a sweet addition to a breakfast or brunch. For a gourmet touch, drizzle them with a simple lemon glaze made from powdered sugar and lemon juice.

Ingredients

• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 1 large egg
• 1 tablespoon lemon juice
• 1 tablespoon lemon zest
• 1 teaspoon vanilla extract
• 1 3/4 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup fresh or frozen blueberries

Instructions

1. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
2. Cream butter and sugar until light and fluffy.
3. Mix in egg, lemon juice, lemon zest, and vanilla extract.
4. In a separate bowl, whisk together flour, baking soda, baking powder, and salt. Gradually combine with the wet mixture.
5. Gently fold in blueberries.
6. Drop tablespoon-sized portions of dough onto prepared baking sheets, spacing them 2 inches apart.
7. Bake for 10-12 minutes or until edges are set and tops are slightly golden.
8. Cool on baking sheets for 5 minutes before transferring to a wire rack. Serve and enjoy!

Lemon Blueberry Cookies

Lemon Blueberry Cookies are a delightful blend of zesty lemon and sweet blueberries in a soft and chewy cookie. Bursting with fresh flavors and a hint of tang, these cookies are perfect for springtime gatherings, summer picnics, or simply as a treat to brighten your day. The combination of fresh lemon zest, juicy blueberries, and a perfectly tender cookie base makes this recipe a must-try for citrus and berry lovers alike.

Print Recipe Pin Recipe

Ingredients

  

• 1/2 cup unsalted butter softened
• 3/4 cup granulated sugar
• 1 large egg
• 1 tablespoon lemon juice
• 1 tablespoon lemon zest
• 1 teaspoon vanilla extract
• 1 3/4 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup fresh or frozen blueberries

Instructions

 

• Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
• Cream butter and sugar until light and fluffy.
• Mix in egg, lemon juice, lemon zest, and vanilla extract.
• In a separate bowl, whisk together flour, baking soda, baking powder, and salt. Gradually combine with the wet mixture.
• Gently fold in blueberries.
• Drop tablespoon-sized portions of dough onto prepared baking sheets, spacing them 2 inches apart.
• Bake for 10-12 minutes or until edges are set and tops are slightly golden.
• Cool on baking sheets for 5 minutes before transferring to a wire rack. Serve and enjoy!