Description
These soft, chewy lemon blueberry cookies combine sweet and tart flavors for a perfect dessert. Fresh blueberries and bright lemon zest create a special treat for any occasion. These cookies are quick to make and impressive, perfect for parties or a personal indulgence. They balance sweetness with a refreshing citrus kick and stay soft for days.
Ingredients
Scale
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 tablespoon fresh lemon juice
- 2 teaspoons lemon zest
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries
For the Optional Lemon Glaze:
- 1 cup powdered sugar
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon lemon zest
Instructions
- Preheat oven to 350°F (175°C) and line two cookie sheets with parchment paper. Zest and juice lemons. Allow butter to soften at room temperature for about 30 minutes.
- Whisk together flour, baking powder, baking soda, and salt in a medium bowl.
- Beat softened butter and granulated sugar in a large bowl with a hand mixer for 2-3 minutes until fluffy and light.
- Add egg, lemon juice, lemon zest, and vanilla extract to the butter mixture, beating until fully combined.
- Gradually mix in the dry ingredients on low speed until just combined; do not overmix.
- Gently fold in fresh blueberries using a spatula, being careful not to crush them. If using frozen blueberries, add them frozen.
- Scoop dough using a cookie scoop or tablespoon, placing balls about 2 inches apart on prepared cookie sheets.
- Bake for 12-14 minutes until edges are lightly golden but centers still look slightly soft.
- Remove from oven and let lemon blueberry cookies rest on the cookie sheet for 5 minutes.
- Transfer to a cooling rack and let cool completely before adding glaze if desired.
- For the lemon glaze, whisk powdered sugar, lemon juice, and zest until smooth, then drizzle over cooled lemon blueberry cookies.
Notes
- To prevent blueberry bleeding, toss fresh blueberries in a tablespoon of flour before folding into the dough.
- For softer, chewier lemon blueberry cookies, slightly underbake them; they will continue cooking on the hot sheet.
- Use fresh lemon zest and juice for the best flavor. Avoid the white pith when zesting.
- For even more lemon flavor, add 1/2 teaspoon of lemon extract.
- Store lemon blueberry cookies with a slice of bread in an airtight container to keep them soft for up to 5 days. Replace bread every 2 days.
- Ensure at least 2 inches of space between cookie dough balls on the sheet to prevent spreading into one another.
- Letting the cookie dough chill in the refrigerator for at least 30 minutes helps prevent excessive spreading and creates thicker lemon blueberry cookies.
- Using room-temperature ingredients ensures a smooth dough consistency and soft, bakery-style lemon blueberry cookies.
- Prep Time: 20 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 15g
- Sodium: 70mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg