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plate lemon blueberry cookies
Lucy

Lemon Blueberry Cookies: A Sweet and Tangy Delight

  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.
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Prep Time 15 minutes
Servings: 24 cookies
Cuisine: American
Ingredients Method Notes

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
Optional Add-Ins:
  • 1/2 cup white chocolate chips for extra indulgence
  • 1/2 tsp lavender for a floral twist

Method
 

Preheat the Oven:
  1. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper or silicone baking mats.
Mix the Dry Ingredients:
  1. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
Cream the Butter and Sugar:
  1. 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:
  1. Mix in the egg, vanilla extract, lemon zest, and lemon juice until well combined.
Combine the Wet and Dry Mixtures:
  1. Gradually add the dry ingredients to the wet mixture, mixing until just combined. Avoid overmixing.
Fold in the Blueberries:
  1. Gently fold in the fresh blueberries using a spatula. Be careful not to burst the berries.
Scoop the Dough:
  1. 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):
  1. For thicker cookies, refrigerate the dough for 15-30 minutes before baking.
Bake:
  1. 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:
  1. 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.