Lemon Blueberry Cookies Recipe

Why You’ll Love This Recipe

These lemon blueberry cookies are the perfect combination of refreshing citrus and juicy berries. The zesty lemon flavor adds a bright punch, while the blueberries provide a burst of sweetness in every bite. Whether you’re baking for a family gathering, a celebration, or just because you deserve a treat, these cookies are sure to impress. The no-chill dough and minimal prep time make them a convenient option when you’re in the mood for something homemade and delicious. Soft, chewy, and packed with flavor, they’re an irresistible dessert for any time of year.

Ingredients

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

• 2½ cups (300 g) all-purpose flour

• 1 teaspoon cornstarch

• 1 tsp baking powder

• ¼ tsp baking soda

• ½ tsp salt

• 1½ cups (300 g) granulated sugar

• Zest from 3 small or medium lemons (2 large lemons)

• 1 cup (226 g) unsalted butter, melted

• 1 large egg, room temperature

• 1 large egg yolk, room temperature

• 1 tsp vanilla extract

• 1 cup (105 g) fresh blueberries

• ¼ cup (50 g) granulated sugar for rolling (optional)

Directions

1. Preheat your oven to 375°F (190°C) and line two baking sheets with parchment paper.

2. Melt the butter in a small bowl and allow it to cool in the fridge for about 10 minutes.

3. In a separate bowl, whisk together the flour, cornstarch, baking powder, baking soda, and salt until well combined.

4. In a large mixing bowl, whisk together the granulated sugar and lemon zest until the mixture feels like wet sand. Add the cooled melted butter and whisk until well incorporated.

5. Stir in the egg, egg yolk, and vanilla extract, whisking until smooth.

6. Gradually stir in the dry ingredients until just combined. Gently fold in the blueberries, ensuring not to overmix.

7. Using a medium cookie scoop (about 2 tablespoons), form dough balls and, if desired, roll them in granulated sugar. Place the dough balls on the prepared baking sheet, about 3 inches apart.

8. Bake the cookies at 375°F (190°C) for 10-12 minutes, or until the edges are set and golden brown.

9. Allow the cookies to cool on the baking sheet for 3-4 minutes before transferring to a wire rack to cool completely.

Servings and Timing

• Servings: 18 cookies

• Prep Time: 15 minutes

• Cook Time: 10 minutes

• Cooling Time: 5 minutes

• Total Time: 30 minutes

Variations

• Frozen Blueberries: You can substitute fresh blueberries with frozen blueberries. Be sure to use wild blueberries as they are smaller and better suited for this cookie. If using frozen berries, reduce the baking temperature to 350°F (177°C) and bake for 14-16 minutes.

• Glazed Lemon Blueberry Cookies: After baking, drizzle a simple lemon glaze (made from powdered sugar and lemon juice) over the cooled cookies for extra sweetness and zing.

• Add-ins: Consider adding white chocolate chips or chopped nuts like almonds or pecans to give the cookies a different texture and flavor.

Storage/Reheating

Store baked lemon blueberry cookies in an airtight container at room temperature for up to 5 days. If you want them to last longer, you can refrigerate them, but they are best enjoyed fresh. For an even chewier texture, gently warm the cookies in the microwave for a few seconds before serving.

FAQs

1. Can I use frozen blueberries for this recipe?

Yes! Frozen blueberries work well, but it’s important to use smaller wild blueberries. Be careful not to overmix the dough when adding the frozen blueberries. You should also lower the baking temperature to 350°F (177°C) and bake the cookies for 14-16 minutes.

2. Can I make the dough in advance?

Yes, you can prepare the dough and refrigerate it for up to 24 hours before baking. This will help the dough firm up, making it easier to scoop.

3. How do I know when the cookies are done?

The cookies should be golden brown around the edges, and the center should look set, not too soft. Bake for 10-12 minutes for the perfect chewy texture.

4. Can I freeze the cookie dough?

Absolutely! You can scoop the dough into balls and freeze them on a baking sheet. Once frozen, transfer the dough balls into a zip-top bag and store in the freezer for up to 3 months. Bake directly from frozen, adding a couple of extra minutes to the bake time.

5. Can I substitute butter with something else?

If you prefer a dairy-free option, you can substitute the butter with a plant-based butter or margarine. The taste and texture may differ slightly, but it will still work.

6. How can I make the cookies chewier?

To get extra chewy cookies, ensure you don’t overbake them. They should still look a little soft when you remove them from the oven. Additionally, adding an extra egg yolk can make them more tender.

7. Can I add other fruits to these cookies?

Yes, you can try swapping blueberries for other fruits such as raspberries, blackberries, or even strawberries. Just make sure the fruit is chopped into small pieces if necessary.

8. What if I don’t have parchment paper?

If you don’t have parchment paper, you can grease the baking sheet with butter or non-stick cooking spray. You can also use a silicone baking mat.

9. Can I roll the cookies in powdered sugar instead of granulated sugar?

Yes, rolling the dough in powdered sugar before baking can give the cookies a soft, delicate sweetness. Just be aware that it might result in a slightly different texture.

10. What can I serve with these cookies?

These cookies pair wonderfully with a cold glass of milk, a cup of tea, or a fresh fruit salad. They’re also perfect for a spring-themed dessert table.

Conclusion

These lemon blueberry cookies are an easy and delightful treat that captures the essence of spring in every bite. With just a few ingredients and minimal effort, you can create soft, chewy cookies packed with fresh, zesty lemon and sweet blueberries. Whether you’re baking for a special occasion or just looking to satisfy your sweet tooth, these cookies will not disappoint. Happy baking!

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