Lemon Blueberry Cookies

Why You’ll Love This Recipe

Lemon Blueberry Cookies are soft, chewy treats bursting with fresh blueberries and bright lemon flavor. Their vibrant citrusy aroma combined with the juicy pop of blueberries makes them perfect for spring and summer. These cookies strike a balance between tart and sweet, making them irresistible for fruit dessert lovers.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

all-purpose flourunsalted buttergranulated sugarbrown sugareggvanilla extractfresh lemon juicelemon zestrextract of lemon (optional)fresh or frozen blueberriesbaking sodasaltcornstarch

directions

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

In a mixing bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.

Add the egg, vanilla extract, lemon juice, and lemon zest. Mix until well combined.

In a separate bowl, whisk together the flour, baking soda, salt, and cornstarch.

Gradually add the dry ingredients to the wet mixture and stir until just combined.

Gently fold in the blueberries, being careful not to burst them.

Chill the dough in the refrigerator for 30 minutes to help the cookies maintain their shape.

Scoop out the dough and place rounded spoonfuls onto the prepared baking sheet.

Bake for 10-12 minutes, or until the edges are lightly golden and the centers are set.

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

Servings and timing

This recipe yields approximately 20 cookies.Preparation time: 15 minutesChilling time: 30 minutesBaking time: 10-12 minutesCooling time: 10 minutesTotal time: 1 hour 5 minutes

Variations

Add white chocolate chips for extra sweetness and texture.

Use dried blueberries for a more concentrated berry flavor.

Swap lemon for lime for a tropical twist.

Dust with powdered sugar for a bakery-style finish.

storage/reheating

Store Lemon Blueberry Cookies in an airtight container at room temperature for up to 3 days.Refrigerate for up to 1 week or freeze for up to 2 months.To reheat, microwave for 8-10 seconds for a warm, fresh-out-of-the-oven taste.

FAQs

Can I use frozen blueberries?

Yes, but do not thaw them first. Mix them in frozen to prevent excess moisture in the dough.

Can I skip chilling the dough?

Chilling helps prevent the cookies from spreading too much. It’s highly recommended.

Can I make these cookies gluten-free?

Yes, use a 1:1 gluten-free baking flour blend for similar results.

Why are my cookies turning purple?

Overmixing or using thawed frozen blueberries can cause the color to bleed into the dough.

Can I add a glaze?

Yes, a simple lemon glaze made from powdered sugar and lemon juice adds a sweet-tart finish.

Can I double the recipe?

Absolutely. Just make sure to chill larger batches longer if needed.

Are these cookies soft or crispy?

They are soft and chewy with slightly crisp edges.

Can I use lemon extract instead of fresh lemon juice?

Yes, but use it sparingly—lemon extract is very concentrated.

Should I coat the blueberries in flour?

Optional, but it can help keep them from sinking to the bottom of the cookies.

Can I make the dough ahead of time?

Yes, refrigerate the dough for up to 48 hours before baking.

Conclusion

Lemon Blueberry Cookies are a refreshing and flavorful treat, perfect for brightening up your dessert table. Whether you’re serving them at a brunch, gifting a homemade batch, or simply treating yourself, these cookies deliver a burst of citrus and berry goodness in every bite.

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