These Lemon Blueberry Cookies are a delightful treat that combines the bright, zesty flavor of lemon with the sweetness of fresh blueberries in a soft and chewy cookie. I love how these cookies are both refreshing and comforting, making them perfect for any time of year. They’re easy to make, and the combination of lemon and blueberry is simply irresistible. Get ready for a cookie that’s sure to become a new favorite!
Why You’ll Love These Lemon Blueberry Cookies
- Soft and Chewy: The combination of melted butter and a slightly underbaked center creates a perfectly soft and chewy cookie.
- Bright Lemon Flavor: Fresh lemon zest infuses the dough with a vibrant, citrusy flavor.
- Bursting with Blueberries: Every bite is filled with juicy, sweet blueberries.
- Easy to Make: This recipe uses simple ingredients and straightforward instructions.
- Perfect for Any Occasion: These cookies are great for spring and summer gatherings, bake sales, or an afternoon treat.
Ingredients for Lemon Blueberry Cookies
Here’s what you’ll need to make these delicious cookies. The full list with measurements is in the recipe card below.
Main Ingredients
- All-purpose flour (Dry Ingredient)
- Cornstarch (Thickener)
- Baking powder (Leavening Agent)
- Baking soda (Leavening Agent)
- Salt (Seasoning)
- Granulated sugar (Sweetener)
- Lemons, zested (Fruit)
- Unsalted butter, melted (Fat)
- Large egg, room temperature (Binder)
- Large egg yolk, room temperature (Binder)
- Vanilla extract (Flavoring)
- Fresh blueberries (Fruit)
- Granulated sugar (for rolling) (optional)
(Note: the full ingredients list, including measurements, is provided in the recipe card below.)
Variations
I love these Lemon Blueberry Cookies as is, but here are a few ideas for variations:
- Add White Chocolate: Stir in some white chocolate chips to the dough for extra sweetness and creaminess.
- Lemon Glaze: Drizzle a simple lemon glaze (powdered sugar mixed with lemon juice) over the cooled cookies.
- Different Berries: Use raspberries, blackberries, or chopped strawberries instead of blueberries.
- Add Nuts: Stir in some chopped walnuts, pecans, or almonds to the dough.
- Add Lemon Extract: Add some drops
How to Make Lemon Blueberry Cookies
Let me show you how to make these soft, chewy, and flavorful Lemon Blueberry Cookies:
Preheat Oven and Prepare Baking Sheet
- I preheat the oven to 375°F (190°C) for about 20-30 minutes before baking the cookies.
- I line a large baking sheet with parchment paper.
Melt and Cool Butter
- In a small bowl, I melt the butter.
- I let it cool in the fridge.
Combine Dry Ingredients
- In another bowl, I whisk together the flour, cornstarch, baking powder, baking soda, and salt until well combined.
Combine Wet Ingredients
- In a large mixing bowl, I whisk the sugar and lemon zest together until they are the consistency of wet sand.
- I whisk in the cooled melted butter until well combined.
- I whisk in the egg, egg yolk, and vanilla extract until smooth and well combined.
Combine Wet and Dry Ingredients
- I stir the dry ingredients into the wet ingredients until just combined.
- I gently stir in the fresh blueberries.
Chill Dough (Optional)
- Chill for best results
Roll in Sugar (Optional) and Bake
- If rolling the cookies in sugar, I pour the sugar into a small bowl.
- I use a medium cookie scoop (2 tablespoons) to scoop the lemon blueberry cookie dough into balls.
- If rolling, I roll the cookie dough in the sugar and place it onto the lined baking sheet about 3 inches (8 cm) apart.
- I bake at 375°F (190°C) for 10-12 minutes, or until the edges of the cookies are set and are a light golden brown.
Cool and Serve
- cool and serve
Tips and Tricks for the BEST Lemon Blueberry Cookies
Here are my secrets for making these cookies truly exceptional:
- Melted Butter: Using melted butter creates a chewier cookie.
- Fresh Lemon Zest: Fresh lemon zest provides the best lemon flavor.
- Don’t Overmix: Mix the wet and dry ingredients just until combined. Overmixing can make the cookies tough.
- Chill the Dough (Optional): Chilling the dough for a short time helps to prevent the cookies from spreading too much during baking.
- Slightly Underbake: For a soft and chewy texture, slightly underbake the cookies. They will continue to set as they cool.
How to Serve
These Lemon Blueberry Cookies are delicious served:
- Warm or at Room Temperature: They’re delicious both warm and at room temperature.
- With a Glass of Milk: A classic pairing!
- With Coffee or Tea: Perfect for an afternoon treat.
- With Ice Cream: Make a cookie sundae with a scoop of vanilla ice cream.
Make Ahead and Storage
You can store leftover cookies in an airtight container at room temperature for 2-3 days. You can also freeze the cookie dough balls. If you choose to freeze the cookie dough balls, let them come to room temperature before baking!
FAQs about Lemon Blueberry Cookies
- Can I use frozen blueberries?
- Yes, you can use frozen blueberries. Do not thaw them before adding them to the dough.
- Can I make these without the lemon zest?
- The lemon zest adds a lot of flavor to the cookies, but you can omit it if you prefer.
- My cookies spread too much. What happened?
- Make sure the butter is cool.
Enjoy these soft, chewy, and flavorful Lemon Blueberry Cookies! They’re a perfect treat for any time of year.
Print
Lemon Blueberry Cookies
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 18–24 cookies 1x
- Category: Dessert, Cookies
- Cuisine: American
Description
These Lemon Blueberry Cookies are soft, chewy, and bursting with bright, fresh flavors. The combination of lemon zest, blueberries, and a hint of vanilla creates a delicious and irresistible cookie.
Ingredients
Scale
- 2 1/2 cups (300g) all-purpose flour
- 1 teaspoon cornstarch
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups (300g) granulated sugar
- Zest of 3 small or medium lemons (or 2 large lemons)
- 1 cup (2 sticks, 226g) unsalted butter, melted and cooled slightly
- 1 large egg, room temperature
- 1 large egg yolk, room temperature
- 1 teaspoon (5ml) vanilla extract
- 1 cup (105g) fresh blueberries (or frozen, do not thaw)
- 1/4 cup (50g) granulated sugar, for rolling (optional)
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 375°F (190°C). Line a large baking sheet with parchment paper.
- Cool Butter (Slightly): Melt the butter in a small saucepan or in the microwave. Let it cool slightly in the fridge for 10 minutes. It should still be liquid but not hot.
- Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, cornstarch, baking powder, baking soda, and salt until well combined. Set aside.
- Combine Sugar and Lemon Zest: In a large mixing bowl, combine the granulated sugar and lemon zest. Use your fingertips to rub the zest into the sugar until the sugar is fragrant and resembles wet sand. This releases the lemon oils and enhances the lemon flavor.
- Add Melted Butter: Pour the cooled melted butter into the sugar and lemon zest mixture. Whisk until well combined.
- Add Eggs, Yolk, and Vanilla: Add the egg, egg yolk, and vanilla extract to the butter mixture. Whisk until smooth and well combined.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, stirring with a rubber spatula or wooden spoon until just combined. Do not overmix.
- Fold in Blueberries: Gently fold in the fresh (or frozen, unthawed) blueberries until they are evenly distributed throughout the dough.
- Shape Cookies: Using a medium cookie scoop (about 2 tablespoons capacity) or a spoon, scoop out portions of the cookie dough.
- Roll in Sugar (Optional): If desired, roll the cookie dough balls in the 1/4 cup of granulated sugar until coated.
- Arrange on Baking Sheet: Place the cookie dough balls on the prepared baking sheet, leaving about 3 inches of space between each cookie.
- Bake: Bake for 10-12 minutes, or until the edges of the cookies are set and lightly golden brown, and the centers are still slightly soft.
- Cool: Let the cookies cool on the baking sheet for 3-4 minutes before transferring them to a wire rack to cool completely.
Notes
- Lemon Zest: Use fresh lemon zest for the best flavor. Be sure to zest only the yellow part of the lemon peel, not the white pith, which is bitter.
- Melted Butter: Make sure the melted butter is cooled slightly before adding it to the other ingredients. This prevents the eggs from scrambling.
- Blueberries: Fresh or frozen blueberries can be used. If using frozen blueberries, do not thaw them before adding them to the dough. This will help prevent the blueberries from bleeding too much color into the dough.
- Cookie Scoop: Using a cookie scoop ensures that the cookies are all the same size and bake evenly.
- Baking Time: The baking time may vary slightly depending on your oven.
- Storage: Store leftover cookies in an airtight container at room temperature for up to 3 days.
- Serving Suggestion: Enjoy!