These Lemon Blueberry Cookies are the perfect combination of soft, chewy texture and fresh, zesty flavors. Filled with juicy blueberries and a bright lemony zing, they make for a refreshing treat that’s ideal for any occasion. Whether you're craving a sweet snack or need a homemade gift, these cookies deliver every time.
Ingredients
1 ½ cups all-purpose flour
½ teaspoon baking soda
¼ teaspoon salt
½ cup unsalted butter, softened
¾ cup granulated sugar
1 large egg
1 tablespoon lemon zest
1 tablespoon fresh lemon juice
1 teaspoon vanilla extract
1 cup fresh blueberries (or frozen, thawed and drained)
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
Directions
Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a small bowl, whisk together the flour, baking soda, and salt. Set aside.
In a large bowl, beat the softened butter and sugar together until light and fluffy, about 2-3 minutes.
Add the egg, lemon zest, lemon juice, and vanilla extract, and beat until combined.
Gradually add the dry ingredients to the wet mixture and stir until just combined.
Gently fold in the blueberries, being careful not to crush them.
Using a tablespoon or cookie scoop, drop rounded balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Bake for 10-12 minutes or until the edges are golden and the centers are set.
Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Servings and timing
Prep Time: 10 minutes
Cooking Time: 12 minutes
Total Time: 22 minutes
Servings: 12 cookies
Variations
Lemon Glaze: For an extra burst of flavor, you can drizzle a simple lemon glaze over the cookies. Just mix powdered sugar with a little lemon juice until it reaches a drizzle consistency, then pour it over the cooled cookies.
Add a Little Spice: If you want a more complex flavor, try adding a pinch of cinnamon or ginger to the dough. These spices pair surprisingly well with both the lemon and blueberries.
Use Dried Blueberries: If fresh blueberries aren’t available, dried blueberries will work as a substitute, though they won’t provide the same juicy texture.
Storage/Reheating
To store these cookies, place them in an airtight container at room temperature. They’ll stay fresh for about 4-5 days. If you want to keep them longer, you can freeze the cookies. Just wrap them tightly in plastic wrap or place them in a freezer-safe bag, and they’ll keep for up to 3 months. To reheat, pop them in the microwave for about 10-15 seconds, or warm them in a 300°F (150°C) oven for a few minutes.
FAQs
Can I use frozen blueberries for this recipe?
Yes, you can use frozen blueberries. Just make sure to thaw and drain them to avoid excess moisture in the dough.
How do I prevent the blueberries from sinking in the dough?
Gently fold the blueberries in last, and avoid overmixing the dough. This helps keep the blueberries suspended throughout the cookie.
Can I use a different type of flour for these cookies?
Yes, you can use whole wheat flour or a gluten-free flour blend, though it might slightly change the texture of the cookies.
What if I don’t have lemon zest?
If you don’t have fresh lemon zest, you can substitute it with lemon extract. Use about ½ teaspoon of extract for a similar lemony flavor.
Can I make these cookies ahead of time?
Yes, you can prepare the dough in advance and refrigerate it for up to 3 days. This can also help the flavors develop even more!
Conclusion
These Lemon Blueberry Cookies are everything I love about a cookie—soft, chewy, and bursting with fresh, vibrant flavors. Whether you're looking for a delightful snack or a special homemade gift, these cookies are sure to impress. The combination of sweet blueberries and tangy lemon is always a winner, and they’re so easy to make. I hope you enjoy baking them as much as I do!
Recipe:
Lemon Blueberry Cookies
- Total Time: 22 minutes
- Yield: 12 cookies
- Diet: Vegetarian
Description
These Lemon Blueberry Cookies are soft, chewy, and filled with juicy blueberries and a refreshing lemon zing. A delightful treat for any occasion!
Ingredients
1 ½ cups all-purpose flour
½ teaspoon baking soda
¼ teaspoon salt
½ cup unsalted butter, softened
¾ cup granulated sugar
1 large egg
1 tablespoon lemon zest
1 tablespoon fresh lemon juice
1 teaspoon vanilla extract
1 cup fresh blueberries (or frozen, thawed and drained)
Instructions
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a small bowl, whisk together the flour, baking soda, and salt. Set aside.
- In a large bowl, beat the softened butter and sugar together until light and fluffy, about 2-3 minutes.
- Add the egg, lemon zest, lemon juice, and vanilla extract, and beat until combined.
- Gradually add the dry ingredients to the wet mixture and stir until just combined.
- Gently fold in the blueberries, being careful not to crush them.
- Using a tablespoon or cookie scoop, drop rounded balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes or until the edges are golden and the centers are set.
- Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
If using frozen blueberries, thaw and drain them to avoid excess moisture in the dough.
For an extra burst of flavor, drizzle a lemon glaze over the cookies.
For a more complex flavor, add a pinch of cinnamon or ginger to the dough.
Frozen blueberries can be used, but ensure they are thawed and drained before incorporating them into the dough.
Store cookies in an airtight container at room temperature for 4-5 days, or freeze them for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 12g
- Sodium: 70mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 20mg
