Lemon Blueberry Cookies – Soft Chewy Delight

why make this recipe

Lemon Blueberry Cookies are a delightful treat that combines the zesty freshness of lemon with the sweetness of blueberries. These cookies are soft, chewy, and bursting with flavor, making them perfect for any occasion. Whether you’re looking for a new family favorite or a sweet gift for a friend, these cookies are easy to make and sure to impress. The bright flavors of lemon and blueberry work harmoniously, creating a refreshing cookie that is a joy to eat.

how to make Lemon Blueberry Cookies

Ingredients :

• 2 3/4 cups All-purpose flour
• 1/2 tsp Baking powder
• 1/2 tsp Baking soda
• 1 tsp Salt
• 1 cup Unsalted butter (melted and slightly cooled)
• 1 1/4 cup White granulated sugar
• 1/4 cup Brown sugar (packed light brown sugar)
• Zest of 2 lemons
• 1 TBSP Lemon juice (freshly squeezed)
• 1 Large egg (room temperature)
• 1 Egg yolk (room temperature)
• 3/4 cup Frozen wild blueberries

Directions :

1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper. In a large bowl, combine melted butter with white and brown sugars. Whisk until smooth and well-combined.
2. Add lemon zest and fresh lemon juice to the sugar and butter mixture. Whisk until evenly distributed. Add room temperature egg and egg yolk, and beat until light, fluffy, and pale yellow.
3. In a separate bowl, whisk together flour, baking powder, baking soda, and salt. Gradually add dry ingredients to wet ingredients, mixing on low speed until just combined. Do not overmix.
4. Gently fold in frozen wild blueberries with a spatula until evenly dispersed.
5. Drop rounded tablespoons of dough onto prepared baking sheets, leaving 2 inches between cookies. Bake for 10-12 minutes, or until edges are lightly golden brown and centers are set but still soft.
6. Allow cookies to cool on baking sheets for 5-10 minutes before transferring to a wire rack to cool completely.

how to serve Lemon Blueberry Cookies

Serve these cookies warm, or allow them to cool completely. They pair well with a cup of tea or coffee. For a fun twist, you can drizzle some lemon glaze on top. Simply mix powdered sugar with lemon juice to create a sweet glaze and pour it over the cookies.

how to store Lemon Blueberry Cookies

Store the cookies in an airtight container at room temperature for up to a week. For longer storage, you can freeze them. Place the cooled cookies in a freezer-safe bag and store them in the freezer for up to three months. Thaw at room temperature before serving.

tips to make Lemon Blueberry Cookies

• Use room temperature butter and eggs for a smoother dough.
• Make sure not to overmix the dough to keep the cookies soft and chewy.
• If you prefer fresh blueberries, feel free to substitute them, but make sure they are dry to prevent excessive moisture in the cookies.
• For an extra lemon flavor, you can add an additional teaspoon of lemon zest.

variation (if any)

Try adding white chocolate chips or nuts for a different flavor and texture. You can also substitute the blueberries with other fruits such as raspberries or cranberries for a new twist.

FAQs

1. Can I use fresh blueberries instead of frozen?
Yes, you can use fresh blueberries. Just make sure to dry them well to avoid excess moisture in your cookies.

2. Why did my cookies spread too much?
Cookies may spread too much if the dough is too warm. Chill the dough for 30 minutes before baking to help maintain their shape.

3. How do I make my cookies softer?
To ensure your cookies stay soft, be cautious not to overbake them. Remove them from the oven while they are still slightly soft in the middle.

Lemon Blueberry Cookies

Delightful cookies combining the zesty freshness of lemon with the sweetness of blueberries, perfect for any occasion.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 12 minutes mins

Total Time 32 minutes mins

Servings: 24 cookies

Course: Dessert, Snack

Cuisine: American

Calories: 150

Ingredients Method Notes

Ingredients

  

Dry Ingredients

• 2 3/4 cups All-purpose flour
• 1/2 tsp Baking powder
• 1/2 tsp Baking soda
• 1 tsp Salt

Wet Ingredients

• 1 cup Unsalted butter (melted and slightly cooled) Allow to cool
• 1 1/4 cups White granulated sugar
• 1/4 cup Brown sugar (packed light brown sugar)
• Zest of 2 lemons
• 1 TBSP Lemon juice (freshly squeezed)
• 1 Large egg (room temperature)
• 1 Large egg yolk (room temperature)

Mix-ins

• 3/4 cup Frozen wild blueberries Can substitute with fresh blueberries

Method

 

Preparation

1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
2. In a large bowl, combine melted butter with white and brown sugars. Whisk until smooth and well-combined.
3. Add lemon zest and fresh lemon juice to the sugar and butter mixture. Whisk until evenly distributed.
4. Add room temperature egg and egg yolk, and beat until light, fluffy, and pale yellow.
5. In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
6. Gradually add dry ingredients to wet ingredients, mixing on low speed until just combined. Do not overmix.
7. Gently fold in frozen wild blueberries with a spatula until evenly dispersed.
8. Drop rounded tablespoons of dough onto prepared baking sheets, leaving 2 inches between cookies.

Baking

1. Bake for 10-12 minutes, or until edges are lightly golden brown and centers are set but still soft.
2. Allow cookies to cool on baking sheets for 5-10 minutes before transferring to a wire rack to cool completely.

Notes

Store cookies in an airtight container at room temperature for up to a week. For longer storage, freeze in a freezer-safe bag for up to three months. Thaw at room temperature before serving. For an extra lemon flavor, add an additional teaspoon of lemon zest.