Lemon Blueberry Cookies
Featuring tart lemon and sweet blueberries, these perfectly balanced lemon blueberry cookies are our favorite way to transition from winter to spring.
With their light texture and bright flavor, this delicious lemon blueberry cookies recipe will wake you from your winter hibernation to greet warmer days and sunshine!
Key Ingredients
In addition to our regular roundup of simple ingredients, these treats get a fresh flavor boost from lemon juice, lemon zest and fresh blueberries!
Step by step photos
This lemon blueberry cookie recipe can be made in five easy steps:
- Cream the butter and sugar.
- Mix in the wet ingredients (lemon juice, lemon zest, eggs and vanilla extract).
- Mix in the dry ingredients (flour, baking soda, baking powder and salt).
- Fold in the blueberries and refrigerate for 2 hours.
- Form into dough balls and bake!
Expert tips and tricks
- Because it’s easy to over-measure flour when using measuring cups, we recommend using a kitchen scale. If using cups, make sure to use the spoon and level method. Lightly spoon flour into the measuring cup and then scrape off the excess with the back of a knife.
- While these cookies have a nice citrusy flavor, you can also add a bit of lemon extract if you want a more intense lemon flavor.
- The cookies are finished baking when they’re golden brown around the edges. Make sure to let them sit on the hot pan for 15 minutes to finish setting before transferring to a wire rack to cool completely.
FAQs
Frozen blueberries don’t work well in this recipe. They add additional moisture to the dough making it quite difficult to work with.
We recommend freshly squeezed lemon juice for this lemon blueberry cookies recipe. You can substitute store-bought lemon juice in a pinch, but the lemon flavor won’t be as bright.
Yes, chilling the dough is necessary in this recipe. The additional liquid from the lemon juice creates a softer dough. Chilling the cookie dough makes handling the dough much easier and helps prevent over-spreading in the oven.
The edges of the cookies will be lightly golden brown. The center may still look slightly doughy, but they’ll firm up when cooling on the pan.
Using cups to measure flour can result in adding too much flour, which can prevent the cookies from spreading. We recommend using a kitchen scale for more accurate measurements.
Overmixing the cookie dough or chilling the cookie dough too long can also contribute to cookies that don’t spread as much.
Lemon blueberry cookies can be stored in an airtight container in the fridge for up to a week or in the freezer for about 3 months.
Storage and freezing instructions
Once your lemon blueberry cookies have cooled completely, store them in an airtight container at room temperature for 3-4 days or in the fridge for up to a week.
To freeze these lemon blueberry cookies, transfer to a resealable bag or airtight container and freeze for up to 3 months.
Lemon Blueberry Cookies Recipe
- Total Time: 2 hours 29 minutes
- Yield: 18
- Prep Time: 15 minutes
- Chill Time: 2 hours
- Cook Time: 14 minutes
- Category: dessert
- Method: baking
- Cuisine: global
Description
These soft and buttery cookies are bursting with fresh blueberries and bright citrusy flavor!
Ingredients
- 3/4 cup (170 grams) unsalted butter, softened
- 1 cup (200 grams) granulated sugar
- 1/2 cup (100 grams) brown sugar
- grated lemon zest from 1 lemon
- 3 tablespoons fresh lemon juice
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 2/3 cup (330 grams) all-purpose flour, spooned and leveled*
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon kosher salt
- 1.5 cup (220 grams) fresh blueberries
Instructions
- In a large bowl, cream the softened butter with the granulated sugar and brown sugar until smooth and fluffy.
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Mix in the lemon zest, lemon juice, eggs and vanilla extract.
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In a separate bowl, mix together the flour, baking soda, baking powder and salt. Add the dry ingredients to the wet and mix until combined.
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Fold in the blueberries.
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Cover and refrigerate for 2 hours.
- Preheat the oven to 350°F (180°C) and line baking sheets with parchment paper.
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Portion out 18 cookies and shape into balls (they will flatten as they cook). Place on the prepared baking sheets about 3 inches (8 cm) apart.
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Bake for 14-16 minutes or until golden brown around the edges.
- Allow the cookies to rest on the pan for 15 minutes before removing to a wire rack to cool completely.
Notes
Measuring Flour: We highly recommend using a kitchen scale to measure flour. If measuring by volume, use the spoon and level method to avoid over-measuring the flour. Lightly spoon flour into the measuring cup until it’s completely full. Then run the back of a knife over the cup to gently scrape off any excess.
Storing: Store in an airtight container at room temperature for 3-4 days or in the fridge for up to a week. These cookies can also be frozen for up to 3 months.
Nutrition
- Serving Size: 1 cookie
- Calories: 221
- Sugar: 19 g
- Sodium: 236 mg
- Fat: 8.5 g
- Saturated Fat: 5.1 g
- Unsaturated Fat: 2.7 g
- Trans Fat: 0.3 g
- Carbohydrates: 34 g
- Fiber: 1.7 g
- Protein: 2.9 g
- Cholesterol: 41 mg
Recipe variations
And if you’d like to customize this lemon blueberry cookies recipe, take a look at these options:
- White Chocolate Chips: White chocolate chips pair beautifully with fresh lemon flavor and juicy blueberries!
- Nuts: Chopped nuts like almonds or pecans can provide a nice textural contrast and crunch to the cookies.
- Coconut: For a tropical twist, try incorporating a bit of shredded coconut into the dough.
- Lemon Glaze: Drizzle a simple lemon glaze made from powdered sugar and lemon juice over your cooled cookies for an extra burst of lemony goodness.
- Lemon Extract: If you want to intensify the lemon flavor, consider adding a small amount of lemon extract to the dough. It’s pretty concentrated, so you’ll just need a bit!
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Yum!