Lemon Blueberry Cookies

Why You’ll Love This Recipe

Lemon Blueberry Cookies are a bright, fruity delight featuring zesty lemon and sweet bursts of blueberry in a soft, chewy cookie. Perfect for spring and summer gatherings or whenever you crave a refreshing treat, these cookies balance tart citrus and sweet berries in each bite. Their vibrant flavor and soft texture make them a standout addition to any dessert table.

ingredients

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

all-purpose flourunsalted buttergranulated sugarsaltbaking powderbaking sodalemon zestfresh lemon juiceeggsvanilla extractfresh or frozen blueberries

directions

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

In a bowl, whisk together flour, baking powder, baking soda, and salt.

In a separate large bowl, cream the butter and sugar until light and fluffy.

Add the eggs, lemon zest, lemon juice, and vanilla extract. Mix until well combined.

Gradually mix in the dry ingredients until a soft dough forms.

Gently fold in the blueberries, being careful not to overmix or crush them.

Scoop the dough onto the prepared baking sheet, spacing cookies about 2 inches apart.

Bake for 10-12 minutes, or until the edges are lightly golden and centers are set.

Allow cookies to cool on the baking sheet for a few minutes before transferring to a wire rack.

Servings and timing

This recipe yields approximately 24 cookies.Preparation time: 15 minutesBaking time: 10-12 minutesCooling time: 15 minutesTotal time: 40 minutes

Variations

Swap blueberries with raspberries or chopped strawberries for a different fruity twist.

Add white chocolate chips for extra sweetness and texture.

Use dried blueberries for a more concentrated flavor.

Add a lemon glaze drizzle for extra citrusy punch.

storage/reheating

Store Lemon Blueberry Cookies in an airtight container at room temperature for up to 4 days.For longer storage, refrigerate for up to 7 days or freeze for up to 2 months.To reheat, warm gently in the microwave for 5-8 seconds.

FAQs

Can I use frozen blueberries?

Yes, but do not thaw them before folding into the dough to avoid excess moisture.

Do I need to chill the dough?

It’s optional but chilling for 30 minutes can help prevent spreading.

Can I use bottled lemon juice?

Fresh lemon juice is recommended for the best flavor, but bottled can be used in a pinch.

Can I make these gluten-free?

Yes, by substituting with a 1:1 gluten-free flour blend.

Why did my cookies turn green?

If using frozen blueberries, the acid in lemon can react and cause a green hue. It’s harmless.

Do these cookies spread a lot?

They spread moderately; chilling the dough helps control spread.

Are they very sweet?

They’re moderately sweet with a balance of tart and fruity flavors.

Can I add nuts?

Yes, chopped almonds or walnuts add a nice crunch.

Do these cookies stay soft?

Yes, they remain soft and chewy if stored properly.

Can I double the recipe?

Absolutely, this recipe scales well for larger batches.

Conclusion

Lemon Blueberry Cookies are a fresh and flavorful treat that brings together the zest of citrus and the juiciness of blueberries. They’re easy to make, perfect for sharing, and sure to brighten any day with their cheerful taste and appearance. Give them a try and enjoy a little bite of sunshine in every cookie!

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