Lemon Blueberry Cookies
If you’re looking for a bright, refreshing dessert that’s easy to make and hard to resist, these Lemon Blueberry Cookies are the perfect solution. Combining the citrusy zing of fresh lemon with the sweet burst of juicy blueberries, these cookies are soft, chewy, and packed with summery flavor. Whether you're baking for a picnic, a party, or a cozy afternoon snack, this recipe is guaranteed to impress.
Ingredients
- 2 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup unsalted butter softened
- 1 cup granulated sugar
- 1 large egg
- 2 tbsp fresh lemon juice
- Zest of 1 lemon
- 1 tsp vanilla extract
- 1 cup blueberries fresh or frozen — no need to thaw if frozen
Instructions
- Preheat the Oven: Preheat to 350°F (175°C). Line baking sheets with parchment paper for easy cleanup.
- Mix the Dry Ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- Cream Butter and Sugar: In a large bowl, beat butter and sugar together until light and fluffy (about 3–4 minutes). This step adds air, creating soft, tender cookies.
- Add Egg and Flavorings: Beat in the egg, lemon juice, lemon zest, and vanilla extract until fully incorporated.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, mixing until just combined. Avoid overmixing to keep the cookies soft.
- Fold in the Blueberries: Gently fold in the blueberries using a spatula. Be careful not to crush them — this helps prevent streaking the dough.
- Scoop and Bake: Drop tablespoon-sized scoops of dough onto your prepared baking sheets, spacing them about 2 inches apart. Bake for 10–12 minutes, or until the edges are just golden. The centers should look slightly underbaked — they’ll set as they cool.
- Cool and Serve: Let cookies rest on the baking sheet for 5 minutes, then transfer to a wire rack. Enjoy warm or completely cooled.
Notes
- Use fresh lemon zest and juice for the most vibrant flavor.
- Don’t overmix the dough — it leads to tough cookies.
- Keep blueberries whole to avoid purple streaks and preserve their juicy texture.
- Add a glaze made from powdered sugar and lemon juice for extra citrusy sweetness.
- Chill the dough for 30 minutes if you want a thicker cookie.