Bright, tender, and bursting with fresh lemon zest and juicy blueberries, these Lemon Blueberry Cookies are the perfect balance of sweet and tangy. Soft yet slightly chewy, they make a delightful treat for breakfast, snack time, or a light dessert. The natural sweetness of blueberries pairs beautifully with refreshing citrus notes, making these cookies a year-round favorite.
Ingredients
- 1 cup (226g) unsalted butter, softened
- ¾ cup (150g) granulated sugar
- 1 large egg
- 2 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
- 2 ½ cups (312g) all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 cup fresh blueberries (if using frozen, do not thaw)
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Cream butter and sugar in a large bowl until light and fluffy.
- Add egg, lemon juice, and lemon zest, mixing until fully combined.
- In a separate bowl, whisk together flour, baking powder, and salt. Gradually add dry ingredients to the wet, mixing until just combined.
- Gently fold in blueberries, being careful not to crush them.
- Scoop dough onto prepared baking sheets using a cookie scoop or tablespoon, spacing about 2 inches apart.
- Bake for 12–15 minutes or until edges are golden and centers are set.
- Cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Tips
- Use fresh blueberries when possible for best texture, but frozen works fine if kept frozen until added.
- To prevent cookies from spreading too much, chill dough for 30 minutes before baking.
- For extra lemon flavor, add a teaspoon of lemon extract or more zest.
- Handle blueberries gently to keep them intact and prevent bleeding into the dough.
Variations and Substitutions
- Gluten-free: Substitute all-purpose flour with a gluten-free baking blend.
- Add-ins: Mix in white chocolate chips or chopped nuts for extra texture.
- Dairy-free: Use vegan butter and an egg substitute like flax egg.
- Icing drizzle: Drizzle lemon glaze made from powdered sugar and lemon juice over cooled cookies.
FAQs
Can I use frozen blueberries?
Yes! Do not thaw; fold them into the dough frozen to avoid excess moisture.
How should I store these cookies?
Keep in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Can I freeze the dough or baked cookies?
Yes, dough can be frozen in a log or scoop shapes for up to 3 months; baked cookies freeze well too.
Serving Suggestions
- Serve with a cup of hot tea or iced lemonade for a refreshing treat.
- Pair with vanilla ice cream for a summery dessert.
- Add to a cookie platter alongside other fruit-flavored treats.
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