Can I use frozen blueberries?

Frozen blueberries don't work well in this recipe. They add additional moisture to the dough making it quite difficult to work with.

Can I use store-bought lemon juice?

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.

Do I have to chill the dough?

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.

How do I know when my cookies are ready?

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.

Why didn't my cookies spread?

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.

How long do these cookies keep?

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.

Lemon Blueberry Cookies - Whisked Away Kitchen

Ingredients

¾ cup (170 grams) unsalted butter, softened
1 cup (200 grams) granulated sugar
½ cup (100 grams) brown sugar
grated lemon zest from 1 lemon
3 tablespoons fresh lemon juice
2 large eggs
1 teaspoon vanilla extract
2 ⅔ cup (330 grams) all-purpose flour, spooned and leveled*
½ teaspoon baking soda
½ teaspoon baking powder
1 teaspoon kosher salt
1.5 cup (220 grams) fresh blueberries

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Instructions

In a large bowl, cream the softened butter with the granulated sugar and brown sugar until smooth and fluffy.
Mix in the lemon zest, lemon juice, eggs and vanilla extract.
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.
Fold in the blueberries.
Cover and refrigerate for 2 hours.
Preheat the oven to 350°F (180°C) and line baking sheets with parchment paper.
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.
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