why make this recipe
Lemon Blueberry Cookies are a delightful treat that combines the zesty flavor of lemon with the sweetness of blueberries. These cookies are perfect for any occasion, whether it’s a sunny afternoon snack or a dessert for a special gathering. They are soft, chewy, and bursting with fruity goodness. You’ll love how easy they are to make and how much everyone enjoys them!
how to make Lemon Blueberry Cookies
Ingredients:
- 2 3/4 cups All-purpose flour
- 1/2 tsp Baking powder
- 1/2 tsp Baking soda
- 1 tsp Salt
- 1 cup Unsalted butter (melted and slightly cooled)
- 1 1/4 cup White granulated sugar
- 1/4 cup Brown sugar (packed light brown sugar)
- Zest of 2 lemons
- 1 TBSP Lemon juice (freshly squeezed)
- 1 Large egg (room temperature)
- 1 Egg yolk (room temperature)
- 3/4 cup Frozen wild blueberries
Directions:
- Begin by melting the butter in the microwave. Once melted, pour it into a large mixing bowl and let it cool for about 15 minutes.
- While the butter cools, preheat your oven to 350°F and prepare two cookie sheets with parchment paper.
- In a medium bowl, sift together the flour, baking soda, baking powder, and salt. Set this bowl aside.
- In the bowl with the butter, mix in the white granulated sugar and brown sugar until combined.
- Next, add the lemon zest, lemon juice, large egg, and egg yolk to the butter and sugar mixture. Stir until it becomes a pale color.
- Slowly add the dry ingredients into the wet ingredients. Use a rubber spatula to fold them together until just combined.
- Gently fold in the frozen wild blueberries. Be careful not to over mix as it might change the color of the dough.
- Using a large cookie scoop (about 2 ounces), scoop out six cookie dough balls and place them on each prepared cookie sheet.
- Bake in the preheated oven for 14-16 minutes, but bake one cookie sheet at a time. Look for a golden brown edge.
- Once baked, let the cookies cool on the cookie sheet for 10 minutes before transferring them to a cooling rack to cool completely.
how to serve Lemon Blueberry Cookies
Lemon Blueberry Cookies taste great on their own, but you can also serve them with a cup of tea or coffee for a lovely afternoon treat. They’re also wonderful as part of a cookie platter for gatherings or parties. For an extra touch, drizzle some lemon icing on top if desired.
how to store Lemon Blueberry Cookies
To store your Lemon Blueberry Cookies, place them in an airtight container at room temperature. They can last about 5-7 days. If you want to keep them longer, you can freeze the baked cookies. Just make sure to separate layers with parchment paper to prevent sticking. Thaw before serving.
tips to make Lemon Blueberry Cookies
- Make sure the butter is only slightly cooled to ensure the cookies spread properly while baking.
- Use frozen blueberries as they hold their shape better than fresh when baking.
- Do not over mix the dough once you add the dry ingredients. This will keep the cookies soft and chewy.
- For a stronger lemon flavor, you can add more lemon zest.
variation
You can customize these cookies in various ways. Try adding white chocolate chips or chopped nuts for extra flavor. You can also replace blueberries with raspberries or blackberries for a different fruity twist.
FAQs
1. Can I use fresh blueberries instead of frozen?
Yes, you can use fresh blueberries, but be aware they may burst more during baking and can color the dough.
2. How do I know when the cookies are done?
Look for the edges to turn golden brown. The center may appear slightly soft but will firm up as they cool.
3. Can I make the dough ahead of time?
Absolutely! You can prepare the dough, refrigerate it for up to 3 days, and bake when you’re ready. Just let it sit at room temperature for a few minutes before scooping.
Lemon Blueberry Cookies
Equipment
- Baking sheets
- Parchment paper
- Medium bowl
- Whisk
- Large bowl
- Electric mixer (optional)
- Wire rack
Ingredients
Dry Ingredients
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1 large egg
- 1 tablespoon lemon zest
- 1 tablespoon fresh lemon juice
- 1 teaspoon vanilla extract
Fold-in
- 1 1/2 cups fresh blueberries
Instructions
Preparation
- Preheat oven to 375°F (190°C) and line baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, and salt; set aside.
Mixing
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the egg, lemon zest, lemon juice, and vanilla extract until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Gently fold in the fresh blueberries.
Baking
- Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are golden brown and the centers are set. Do not overbake.
- Remove from oven and let cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely.