If you’re looking for a cookie that combines the sweetness of blueberries with a zesty lemon twist, these Lemon Blueberry Cookies are exactly what you need! With their soft and chewy texture, these cookies have the perfect balance of fruity sweetness and refreshing citrus flavor. Whether you’re baking for a family gathering, a picnic, or just because you want something sweet to enjoy with a cup of tea, these cookies will quickly become a favorite.
Why You’ll Love This Recipe
These Lemon Blueberry Cookies are the best of both worlds – they’re fruity, fresh, and full of flavor, with the lemon zest giving them a bright and tangy punch. The blueberries add natural sweetness and burst with flavor in every bite. Plus, these cookies are incredibly easy to make and are guaranteed to fill your kitchen with a mouth-watering aroma. Whether you’re a lemon lover or a blueberry fan, this recipe has something for everyone.
Ingredients
Here’s a sneak peek at some of the key ingredients that make these cookies so special:
- Fresh blueberries (or frozen, if that’s what you have)
- Butter
- Sugar
- Eggs
- Fresh lemon zest and juice
- Baking powder
For the full ingredient list and measurements, you can find everything below!
Directions
1. Preheat the Oven
Start by preheating your oven to 350°F (175°C) and line two baking sheets with parchment paper. This step ensures that your cookies bake evenly and don’t stick to the sheet.
2. Cream the Butter and Sugar
In a large mixing bowl, beat together the softened butter and sugar until the mixture is light and fluffy. This typically takes about 3 minutes. The butter should be at room temperature for the best texture. You can use a stand mixer or a hand mixer to make this easier.
3. Add the Eggs and Lemon
Add the eggs, one at a time, to the butter and sugar mixture, mixing well after each addition. Then, stir in the lemon zest and lemon juice. The citrus aroma will start filling your kitchen, and it’s going to make you even more excited to bake these cookies!
4. Mix in the Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, mixing until just combined. Be careful not to overmix, as that can result in cookies that are too tough.
5. Fold in the Blueberries
Gently fold the fresh or frozen blueberries into the dough using a spatula. If you’re using frozen blueberries, there’s no need to thaw them first, but be gentle when folding them in to prevent the dough from turning purple.
6. Scoop the Dough
Using a cookie scoop or a tablespoon, drop rounded balls of dough onto your prepared baking sheets, spacing them about 2 inches apart. These cookies don’t spread much, so you don’t need to worry about them running into each other.
7. Bake the Cookies
Bake the cookies for 10-12 minutes, or until the edges are lightly golden. The centers might look a little soft, but they will firm up as the cookies cool. Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
Expert Tips and Tricks
- Use fresh lemon zest: For the best flavor, always use fresh lemon zest rather than bottled lemon juice. It gives the cookies a bright, citrusy punch.
- Don’t overmix the dough: Overmixing can make your cookies dense and tough. Mix just until the ingredients are combined for the softest cookies.
- Gently fold the blueberries: If you don’t want the dough to turn blue, fold the blueberries in gently and avoid over-stirring.
- Chill the dough for thicker cookies: If you prefer thicker cookies, chill the dough in the fridge for 30 minutes before baking.
Recipe Variations and Possible Substitutions
- Frozen blueberries: If fresh blueberries aren’t in season, frozen blueberries will work perfectly fine. Just be sure not to thaw them, as they might release too much moisture.
- Lemon glaze: For an extra burst of lemon flavor, you can drizzle a simple lemon glaze over the cooled cookies. Just mix powdered sugar with a little lemon juice until smooth and drizzle over the top.
- Add-ins: Feel free to add other ingredients like white chocolate chips, chopped macadamia nuts, or even a handful of coconut flakes for a fun twist on the classic.
Serving and Pairing Suggestions
These Lemon Blueberry Cookies are a perfect treat for an afternoon snack or dessert. They pair wonderfully with a hot cup of tea or a glass of cold lemonade on a warm day. If you’re serving them at a gathering, they would be great alongside other fruit-based desserts, like lemon bars or fruit salad.
Storage and Reheating Tips
Store the cookies in an airtight container at room temperature for up to 5 days. If you want to keep them fresh for longer, you can freeze the baked cookies for up to 3 months. Just thaw them at room temperature or pop them in the microwave for 10-15 seconds to warm them up.
4 FAQs
Can I use frozen blueberries?
Yes, frozen blueberries work just as well as fresh blueberries. Just fold them in gently to prevent the dough from turning purple.
Can I make these cookies gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free flour blend. Just make sure it’s a one-to-one substitute.
How do I make sure my cookies are chewy?
To keep the cookies soft and chewy, don’t overbake them! Remove them from the oven when the edges are golden and let them cool on the baking sheet for a few minutes.
Can I freeze the cookie dough?
Absolutely! You can freeze the dough for up to 3 months. Just scoop the dough onto a baking sheet, freeze it for a couple of hours, then transfer the dough balls to a freezer bag. When you’re ready to bake, just place them directly on the baking sheet and bake as directed (you may need to add an extra minute or two).
Conclusion
These Lemon Blueberry Cookies are everything you could want in a cookie: soft, chewy, and bursting with bright, refreshing flavor. They’re perfect for any occasion, whether it’s a cozy afternoon at home or a special dessert at a family gathering. With just the right amount of sweetness and citrus zing, these cookies will leave you craving more. So, gather your ingredients and bake up a batch – you won’t regret it!
Print
Lemon Blueberry Cookies: A Sweet and Tangy Treat You Can’t Resist
- Prep Time: 15 minutes
- Cook Time: 10-12 minutes
- Total Time: 25 minutes
- Yield: 24 cookies 1x
- Category: Dessert, Cookies, Snacks
- Method: Baked
- Cuisine: American, Fruit-Based Desserts
- Diet: Vegetarian
Description
These soft and chewy Lemon Blueberry Cookies perfectly combine the sweetness of blueberries with a zesty lemon twist. With a balance of fruity sweetness and refreshing citrus, these cookies are an irresistible treat for any occasion. Enjoy them with a cup of tea or as a picnic dessert!
Ingredients
- 1 cup fresh blueberries (or frozen, if preferred)
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- Zest and juice of 1 lemon
- 2 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Cream the butter and sugar: Beat together softened butter and sugar until light and fluffy (about 3 minutes).
- Add eggs and lemon: Add eggs, one at a time, mixing well after each addition. Stir in lemon zest and juice.
- Mix dry ingredients: In a separate bowl, whisk together flour, baking powder, and salt. Gradually add this to the wet ingredients, mixing until just combined.
- Fold in the blueberries: Gently fold in the fresh or frozen blueberries.
- Scoop the dough: Drop rounded dough balls onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake: Bake for 10-12 minutes, or until edges are golden and centers are set. Let cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
- Use fresh lemon zest: Fresh lemon zest provides a brighter citrus flavor than bottled lemon juice.
- Don’t overmix: Overmixing can result in dense cookies. Mix until combined for the best texture.
- Chill dough for thicker cookies: Refrigerate the dough for 30 minutes before baking if you prefer thicker cookies.
- Frozen blueberries: If using frozen blueberries, no need to thaw, but fold them in gently to prevent the dough from turning purple.
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 16g
- Sodium: 55mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 25mg