These lemon blueberry cookies are a sunny treat! They’re soft, chewy, and packed with juicy blueberries and a zesty lemon flavor that makes your taste buds dance!
Every bite feels like a little burst of summer. I love how easy they are to make, plus they fill the kitchen with a lovely lemony smell—who can resist that? 🍋💙
Key Ingredients & Substitutions
All-Purpose Flour: This is the backbone of your cookies. While all-purpose flour works best, you could swap in cake flour for a softer texture or whole wheat flour for more nutrition. Just know that the cookies might turn out denser with whole wheat.
Butter: Unsalted butter adds richness and creaminess. If you’re in a pinch, you can use margarine or coconut oil, but this may change the flavor slightly. Make sure whatever you choose is softened for easy mixing!
Fresh Blueberries: Fresh blueberries give a burst of flavor, but frozen ones are fine. Just toss them in a bit of flour before mixing to prevent them from bleeding into the dough. When using fresh, look for plump ones—it’s all about that juicy pop!
Lemon Zest and Juice: Fresh lemon juice and zest really brighten the cookies. If you don’t have fresh lemons, bottled lemon juice will work too, though the zest is harder to substitute. Lemon extract could be an option for flavor, using about half a teaspoon.
How Do I Avoid Crushing the Blueberries?
When it comes to gently folding in blueberries, the key is to be careful! Don’t just stir vigorously. Use a spatula or large spoon and fold the dough over the blueberries instead.
- First, drop the blueberries in after mixing the dough.
- Next, scoop from the bottom and lift to the top, rotating the bowl as you go.
- Keep going until the blueberries are evenly distributed without crashing them.
Trust me, this will keep your cookies looking beautiful and will ensure those delicious pockets of berries in each bite!
How to Make Lemon Blueberry Cookies
Ingredients You’ll Need:
For The Cookie Dough:
- 2 ½ cups all-purpose flour
- 1 tsp baking powder
- ¼ tsp salt
- ¾ cup unsalted butter, softened
- 1 cup granulated sugar, plus extra for rolling
- 1 large egg
- 1 tsp vanilla extract
- Zest of 1 lemon
- 2 tbsp fresh lemon juice
- 1 cup fresh blueberries (you can also use frozen, but fresh is preferred)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and 12-15 minutes to bake, plus 5 minutes for cooling on the baking sheet. So, you’re looking at around 30 minutes total from start to finish (not including any additional cooling time). A quick and tasty treat!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). While it heats up, line two baking sheets with parchment paper or silicone baking mats. This will help your cookies bake evenly and make cleanup easier!
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, and salt. This helps to evenly distribute the baking powder and salt throughout the flour. Once mixed, set this bowl aside.
3. Cream Butter and Sugar:
In a large mixing bowl, beat the softened butter and 1 cup of sugar together using an electric mixer until it becomes light and fluffy—this should take about 3-4 minutes. This action creates air in the dough, making your cookies nice and soft!
4. Add the Egg and Flavorings:
Next, mix in the egg, vanilla extract, lemon zest, and fresh lemon juice until everything is well combined. You want to ensure that all those lovely citrus flavors are distributed throughout the mixture!
5. Combine Wet and Dry Ingredients:
Gradually sprinkle the dry ingredient mixture into the wet mixture, mixing just until everything is combined. Be careful not to overmix; we want our cookies to stay soft!
6. Fold in the Blueberries:
Gently fold in the blueberries with a spatula, being careful not to squish them. You want to keep those blueberries intact for max flavor and juicy bites!
7. Shape the Cookies:
Scoop dough by rounded tablespoonfuls and roll them into balls. Then, roll each ball gently in granulated sugar to coat the outside. This adds a sweet touch and makes them sparkle!
8. Prepare for Baking:
Place the dough balls on the prepared baking sheets about 2 inches apart, as they will spread while baking. Gently flatten each ball with your fingers or the bottom of a glass until they are about ¾ inch thick.
9. Bake the Cookies:
Pop the baking sheets in the oven and bake for 12-15 minutes, or until the edges turn lightly golden and the centers look set. Keep an eye on them; we want them soft, not crunchy!
10. Cool and Serve:
Once baked, let the cookies cool on the baking sheets for about 5 minutes. Then, use a spatula to transfer them to a wire rack to cool completely. This will help them firm up a bit.
11. Enjoy!
Now, serve these delightful, soft lemon cookies studded with juicy blueberries to friends, family, or just keep them all for yourself! They’re perfect with a cup of tea or coffee!
Can I Use Frozen Blueberries Instead of Fresh?
Yes, you can use frozen blueberries! Just be sure to toss them in a bit of flour before folding them into the dough. This helps prevent them from bleeding into the cookie mixture and keeps your cookies looking beautiful!
Can I Make These Cookies Gluten-Free?
Absolutely! You can substitute the all-purpose flour with a gluten-free 1:1 baking blend. Just ensure that the blend contains xanthan gum if your mix doesn’t already have it, as this helps with the texture of the cookies.
How Do I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 3 days. If you want to keep them fresh for longer, you can refrigerate them or freeze them for up to 3 months. Just be sure to layer them with parchment paper to prevent sticking!
Can I Add Other Ingredients to the Dough?
Definitely! This cookie dough is versatile. You can add white chocolate chips, chopped nuts, or even other berries like raspberries for a fun twist. Just be mindful of the total volume to keep the right consistency!
