Lemon Blueberry Cookies are a soft and chewy treat that's packed full of flavor. This bright and citrusy cookie is simple to make and great for any occasion!
Lemon Blueberry Cookies are perfect if you're looking for a soft cookie that's bursting with intense blueberry flavor. Made with a handful of simple ingredients, these cookies are a easy to make and always a favorite.
Check out my Lemon Berry Sunshine Bites and my Lemon Bars With Graham Cracker Crust for more lemon recipes! Also, don't miss this delicious Blueberry Lemon Bundt Cake or these Lemon Amaretti Cookies.
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You'll Love Lemon Blueberry Cookies
These soft blueberry lemon cookies amazing. This recipe is straightforward with simple ingredients and detailed instructions.
These cookies are soft and almost like making muffin tops. You can make them with wild blueberries or sweeten them up with white chocolate chips.
This is a fun recipe to have on hand for special spring occasion or to make whenever you have juicy blueberries on hand. They are the perfect summer cookie.
You'll love that these delicious cookies are made with just a few ingredients and have the perfect balance of flavors. It's truly the perfect cookie.
So, if you're looking for delicious and chewy cookies, be sure to give this lemon blueberry cookie recipe a try!
Ingredients
- Unsalted butter: Use room temperature unsalted butter. You can use salted butter, just omit the additional salt in the recipe.
- Granulated sugar: Regular white sugar works great.
- Eggs: Acts as a binder and provides structure to the cookies. You'll need to large room temperature eggs.
- Vanilla extract: Enhances the overall flavor of the cookies. You can use a bit of lemon extract to get a more intense lemon flavor.
- Lemon zest: The zest of one lemon adds a burst of citrusy flavor to the cookies. You'll need about a tablespoon of lemon zest.
- Fresh lemon juice: Two tablespoons of lemon juice adds a tangy and zesty kick to the cookies.
- All-purpose flour: The base ingredient for the cookie dough. It provides structure and gives the cookies a soft and tender texture.
- Baking powder: Make sure you are using baking powder and not baking soda.
- Salt: I prefer to use kosher salt for baking.
- Fresh blueberries: Fresh blueberries are best. If you are using frozen, be sure to defrost and dry them before adding to batter.
How To Make Lemon Blueberry Cookies
Lemon Blueberry Cookies come together fast and use simple ingredients. Start by preheating your oven to 350 degrees. Line a large baking sheet with parchment paper; set aside.
Step 1. Cream butter and sugar: In a large bowl, cream together softened butter and granulated sugar, with an electric mixer, until light and fluffy. You could also make this in a stand mixer fitted with paddle attachment.
Step 2. Add wet ingredients: Beat in eggs, one at a time, then add vanilla extract, lemon zest, and lemon juice. Use a handheld mixer to mix well.
In a separate medium bowl, whisk together flour, baking powder, and salt. Then, add to the wet ingredients and mix until just combined.
Step 3. Fold in blueberries: Gently fold in fresh blueberries, being careful not to crush them. Then, use a rubber spatula to scrape down the sides of the bowl and combine all of the ingredients.
Step 4. Form cookies and bake: Then, scoop a rounded tablespoons of cookie dough balls using a large cookie scoop onto the prepared cookie sheet, spacing them about 2 inches apart. Press any extra blueberries on to the tops of the cookies.
Bake on the center rack in the preheated oven for 13-15 minutes or until the edges are lightly golden brown. Let the cookies cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.
NOTE: You can print the FULL recipe with all ingredients & detailed instructions below!
Recipe Tips
- Be sure the butter is softened but not melted. Softened butter will cream together with the sugar more easily, resulting in a smoother and fluffier cookie dough.
- When incorporating the fresh blueberries into the dough, be gentle to avoid crushing them. Carefully fold them in using a spatula or spoon.
- Make a lemon flavored glaze by combining powdered sugar with freshly squeezed lemon juice and drizzle it over the cooled cookies.
- Place a fresh blueberry on the tops of the cookies for a prettier presentation.
Frequently Asked Questions
Can I use frozen blueberries instead of fresh ones?
Yes, but keep in mind that frozen blueberries may release more moisture during baking, potentially affecting the texture of the cookies. To prevent excessive moisture, you can partially thaw the frozen blueberries and pat them dry with a paper towel before folding them into the cookie dough.
Can I store the lemon blueberry cookie dough in the refrigerator before baking?
Yes, you can refrigerate the cookie dough for up to 24-48 hours.
How should I store baked lemon blueberry cookies?
Store cookies in an airtight container at room temperature for up to a week.
Can I freeze the cookie dough?
Yes, you can freeze cookie dough. Shape it into balls and freeze them on a baking sheet. Once solid, transfer the dough balls to a freezer bag. Dough can be stored for up to 3 months.
What about freezing baked cookies?
Baked cookies can be frozen for longer storage. Place them in a single layer in an airtight container or zip-top bag with parchment paper between layers to prevent sticking. They can be frozen for up to 3 months.
More Lemon Recipes You You Might Enjoy
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Lemon Blueberry Cookies
Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 large lemon, zested and juiced
- 2 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup fresh blueberries
Instructions
- Preheat the oven to 350°F. Line a baking sheet with parchment paper or silicone baking mat and set aside.
- In a bowl, whisk together the all-purpose flour, baking powder, and salt; set aside.
- In a separate large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the eggs, one at a time, followed by the vanilla extract, lemon zest, and lemon juice. Mix until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix the dough.
- Gently fold in the fresh blueberries, being careful not to crush them.
- Scoop out rounded tablespoons of dough and place them onto the prepared baking sheet, spacing them about 2 inches apart. Bake in the preheated oven for 12-15 minutes or until the edges of the cookies are lightly golden.
- Remove from the oven and let the cookies cool on the baking sheet for a few minutes, then transfer them to a wire rack to cool completely.
Notes
- Be sure the butter is softened but not melted. Softened butter will cream together with the sugar more easily, resulting in a smoother and fluffier cookie dough.
- When incorporating the fresh blueberries into the dough, be gentle to avoid crushing them. Carefully fold them in using a spatula or spoon.
- Make a lemon flavored glaze by combining powdered sugar with freshly squeezed lemon juice and drizzle it over the cooled cookies.
- Place a fresh blueberry on the tops of the cookies before baking for a fancier presentation.
- Storing: Store cookies in an airtight container at room temperature for up to a week.
- Freezing: Baked cookies can be frozen for longer storage. Place them in a single layer in an airtight container or zip-top bag with parchment paper between layers to prevent sticking. They can be frozen for up to 3 months.
Nutrition
All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.
Christi
These sound delightful