Description
These lemon blueberry cookies are soft, chewy, and bursting with flavor in every bite. This easy, 30-minute recipe comes together with just a few ingredients, the stars of this recipe are fresh blueberries and vibrant lemon, both the zest and juice adding a burst of citrus flavor.
Ingredients
- 1/2 cup unsalted butter softened
- Zest of 2 lemons about 2-3 tablespoons
- 1 cup congratulated sugar
- 1 egg (room temperature)
- 1 teaspoon vanilla
- 2 tablespoons fresh lemon juice
- 1 1/2 cup all purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 cup of fresh blueberry
Instructions
- Preheat the oven to 375°F (190°C) about 30 minutes before baking to ensure it reaches the correct temperature.
- Prepare baking sheets by greasing them lightly or lining with parchment paper.
- Mix the dry ingredients: In a separate bowl, whisk together the flour, baking powder, and salt. Set aside.
- Cream softened butter: Using a mixer, blend the butter until soft and creamy.
- Infuse the sugar: Rub the lemon zest into the sugar using your fingers until the sugar is fragrant and slightly yellow, this releases the lemon's essential oils.
- Combine sugar and butter: Add the lemon-sugar mixture to the creamed butter and blend until combined. The mixture may look crumbly, this is normal.
- Add wet ingredients: Mix in the egg (room temperature), vanilla extract, and lemon juice to the butter-sugar mixture. Beat until the mixture is smooth and creamy.
- Incorporate dry ingredients: Gradually add the dry flour mixture to the wet mixture, blending until a sticky dough forms.
- Prepare the blueberries: Wash and pat the blueberries dry. Gently fold them into the dough using a spatula, being careful not to crush them.
- Scoop the dough: Using a cookie or ice cream scoop (about 2 tablespoons / 30 ml), scoop dough into balls and place them on the prepared baking sheets, spacing them about 3 inches (8 cm) apart.
- Bake in batches: Fill two baking sheets and bake one at a time. Bake for 12–14 minutes, or until the edges are lightly golden.
- Cool the cookies: Let the cookies cool on the baking sheet for 4–5 minutes, then transfer them to a wire rack to cool completely.
- Store: Once completely cooled, store the cookies in an airtight container or zip-top bag to keep them fresh.
Notes
Pro Tips
- If the weather is warm and the dough becomes too soft or difficult to work with, refrigerate it for 10–15 minutes.
- Use fresh lemon zest for bold citrus flavor
- Grate only the yellow part of the peel—this is where all the fragrant oils are. Avoid the bitter white pith underneath.
- Bake until the edges are set and the centers look just a little underdone. They’ll finish setting as they cool, giving you that soft, chewy center.
- Don’t overcrowd the baking sheet
- These cookies can spread a bit, so give them at least 2 inches of space between each scoop.
- Use a cookie scoop for uniform size.
- This ensures even baking and gives you bakery-style cookies every time.
Storage
- Store in an airtight container at room temperature for up to 3–4 days.
- When storing place a piece of parchment paper between layers to prevent cookies from sticking together.
- You can refrigerate the cookies in an airtight container for up to 1 week.
- Allow to come to room temperature before serving for best flavor and texture.
- Let cookies cool completely, then freeze in a single layer on a baking sheet.
- Store in the freezer for up to 2–3 months.
- To freeze cookies scoop dough into balls and freeze on a baking sheet. Once solid, transfer to a freezer bag or container.
- Bake straight from frozen—just add an extra 1–2 minutes to the baking time.