Why Do Lemon and Blueberry Go Together?

Lemon and blueberry are a match made in culinary heaven because of their complementary flavor profiles. Lemon provides a bright, tangy citrus note, while blueberries offer natural sweetness with a slight tartness. The acidity in lemons enhances the natural sugars in blueberries, creating a vibrant and well-balanced taste. This is why the pairing is so popular in desserts like muffins, cakes, and cookies.

What Were the Old Lemon Girl Scout Cookies Called?

The old lemon-flavored Girl Scout cookies were known as Savannah Smiles . These crescent-shaped cookies had a powdered sugar coating and a zesty lemon flavor. They were introduced in 2012 and were a fan favorite for their unique tanginess. However, they were discontinued in 2019 and replaced by Lemon-Ups , which are stamped with motivational phrases.

How Do You Make Cookies Soft and Chewy vs. Hard and Crisp?

The texture of cookies depends on a few key factors: Soft and Chewy : Use more brown sugar than white sugar, as brown sugar retains moisture. Add an extra egg yolk for more richness and softness. Chill the dough before baking to reduce spreading. Hard and Crisp : Use more white sugar for a crunchier texture. Bake for a few extra minutes to ensure the edges are golden brown. Flatten the dough balls slightly before baking for a crispier result.

Is Blueberry Cookies a Sativa or Indica?

While blueberry cookies in this article refer to the dessert, there’s also a cannabis strain by the same name. Blueberry Cookies is an indica-dominant hybrid strain known for its relaxing effects and sweet blueberry flavor. It’s unrelated to lemon blueberry cookies, but the shared name often causes confusion among people searching online.

10 Best Lemon Blueberry Cookies Recipes You’ll Love!

Name: Lemon Blueberry Cookies: A Sweet and Tangy Delight
Prep time: 15 min
Cook time: PT-483775H15M15S
Total time: PT-483775H15M15S
Cuisine: American
Ingredients: 2 1/4 cups all-purpose flour; 1 tsp baking powder; 1/2 tsp salt; 1/2 cup unsalted butter, softened; 1 cup granulated sugar; 1 large egg; 1 tsp vanilla extract; Zest of 2 lemons; 2 tbsp freshly squeezed lemon juice; 1 cup fresh blueberries (or frozen, thawed, and patted dry); 1/2 cup white chocolate chips (for extra indulgence); 1/2 tsp lavender (for a floral twist)

Description

Bright, citrusy lemon meets sweet, juicy blueberries in these irresistible cookies. Perfectly soft and chewy, these lemon blueberry cookies are easy to make and a guaranteed crowd-pleaser. Whether you’re baking for a family gathering, tea time, or a simple snack, this recipe delivers vibrant flavors with every bite.

Ingredients

Scale

2 1/4 cups all-purpose flour
1 tsp baking powder
1/2 tsp salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
1 large egg
1 tsp vanilla extract
Zest of 2 lemons
2 tbsp freshly squeezed lemon juice
1 cup fresh blueberries (or frozen, thawed, and patted dry)

Optional Add-Ins:

1/2 cup white chocolate chips (for extra indulgence)
1/2 tsp lavender (for a floral twist)

Instructions

Preheat the Oven:
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper or silicone baking mats.
Mix the Dry Ingredients:
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
Cream the Butter and Sugar:
- In a large mixing bowl, use a hand mixer or stand mixer to beat the softened butter and sugar until light and fluffy (about 2-3 minutes).
Add the Wet Ingredients:
- Mix in the egg, vanilla extract, lemon zest, and lemon juice until well combined.
Combine the Wet and Dry Mixtures:
- Gradually add the dry ingredients to the wet mixture, mixing until just combined. Avoid overmixing.
Fold in the Blueberries:
- Gently fold in the fresh blueberries using a spatula. Be careful not to burst the berries.
Scoop the Dough:
- Use a cookie scoop or tablespoon to drop dough balls (about 1.5 tablespoons each) onto the prepared baking sheets, spacing them 2 inches apart.
Chill (Optional):
- For thicker cookies, refrigerate the dough for 15-30 minutes before baking.
Bake:
- Bake for 10-12 minutes or until the edges are lightly golden. The centers should look slightly underbaked—they’ll firm up as they cool.
Cool:

Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

Storage Tips: Store cookies in an airtight container at room temperature for up to 3-4 days. For longer storage, freeze baked cookies or the dough for up to 3 months.
Gluten-Free Option: Substitute the flour with a 1:1 gluten-free baking blend.
Serving Suggestion: Pair with a cup of tea, coffee, or a glass of lemonade for a refreshing treat.

Prep Time: 15 minutes
Cook Time: 10-12 minutes
Cuisine: American

Nutrition

Serving Size: 24 cookies