These lemon blueberry cookies are light, refreshing, and incredibly delicious! The combination of tart lemon zest, juicy blueberries, and buttery cookie dough is simply irresistible.
I love how the frozen wild blueberries add little pops of sweetness throughout the cookies. And can we talk about that lemon flavor? It’s so vibrant and fresh, like a burst of sunshine in every bite.
They’re easy to make and bake up beautifully every time.
I love them with a cup of tea or coffee or just as a sweet treat whenever the mood strikes.
Why You’ll Love These Lemon Blueberry Cookies
Burst of Flavors: These cookies offer a delightful burst of tangy lemon and sweet blueberry flavors in every bite. They’re delicious and refreshing.
Perfect Texture: The recipe ensures a perfect balance of crispy edges and soft, chewy centers, making each cookie a textural delight.
Easy Preparation: With straightforward steps and common ingredients, this recipe is accessible for bakers of all skill levels.
Seasonal Delight: These cookies are a perfect seasonal delight, capturing the essence of warm weather in every bite.
Ingredients
- All-Purpose Flour: The versatile foundation that provides structure to the cookies.
- Baking Powder and Baking Soda: They help the cookies rise and achieve the perfect texture.
- Salt: To balance out the sweetness of the cookies.
- Unsalted Butter: The rich, creamy base keeps the cookies tender and flavorful. Using unsalted butter allows you to control the amount of salt in the recipe.
- Granulated and Light Brown Sugar: The sweet duo provides moisture, flavor, and the perfect chewy texture.
- Lemon Juice and Lemon Zest: The dynamic citrus duo infuses the cookies with a bright, tangy lemon flavor.
- Egg and Egg Yolk: The binding agents that hold everything together. The extra yolk adds richness and helps keep the cookies soft and chewy for days.
- Frozen Wild Blueberries: The star of the show, adding juicy bursts of flavor in every bite. They’re smaller and have a more intense flavor than regular blueberries, making them perfect for baking.
How to Make Lemon Blueberry Cookies
Making these cookies is easy enough for beginners!
1. PREP. Preheat to 350°F and line two baking sheets with parchment paper.
2. MIX. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. COMBINE. In a large bowl, mix the melted butter, granulated sugar, brown sugar, lemon zest, and lemon juice until well combined and pale in color. Mix in the egg and egg yolk.
4. STIR. Add the dry ingredients to the wet ingredients and mix until just combined. Do not overmix. Gently fold in the frozen blueberries.
5. SCOOP. Using a medium cookie scoop (about 1 1/2 tablespoons), scoop the dough onto the prepared baking sheets, spacing them about 2 inches apart.
6. BAKE. Bake for 10-12 minutes, until the edges are lightly browned and set, but the centers are still soft. Bake one sheet at a time for the best results.
7. COOL. Let the cookies cool on the baking sheets for 10 minutes before transferring to a wire rack to cool completely. Serve and enjoy!
Tips for the Best Lemon Blueberry Cookies
Here are some tricks I’ve picked up along the way for the best cookies.
- Watch the butter temp. Ensure the melted butter has cooled slightly before mixing with the sugars to avoid cooking the eggs.
- Room temperature is a must. Using room-temperature eggs helps them incorporate more easily into the batter, resulting in a smoother dough.
- Be super gentle. Fold the frozen blueberries in gently to avoid crushing them and turning the dough purple.
- Have fun with mix-ins. For extra flavor and texture, try adding 1/2 cup of white chocolate chips or chopped macadamia nuts.
- Try a flavor twist. For a different citrus twist, substitute lime or orange zest and juice for the lemon.
- Let the dough chill. If the dough seems too soft after mixing, chill it in the fridge for 30 minutes for easier scooping.
- Adjust the baking time. For softer cookies, bake on the lower end of the time range. For crispier edges, bake a minute or two longer.
How to Store
Keep your cookies fresh for days with these easy tips.
To Store: Store lemon blueberry cookies in an air-tight container at room temperature for up to 2-3 days. For longer storage, refrigerate them for up to 5 days.
To Freeze: For freezing, place the completely cooled cookies in a freezer-safe bag or container and freeze for up to 2-3 months. Thaw overnight in the refrigerator before serving.
Lemon Blueberry Cookies
24
servings10
minutes10
minutes169
kcalThese soft and chewy lemon blueberry cookies are bursting with fresh lemon flavor and juicy blueberries in every bite. Enjoy the bright taste of summer any time of year!
Ingredients
2 3/4 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 cup unsalted butter, melted and slightly cooled
1 1/4 cups granulated sugar
1/4 cup packed light brown sugar
Zest of 2 lemons
1 tablespoon freshly squeezed lemon juice
1 large egg, at room temperature
1 large egg yolk at room temperature
3/4 cup frozen wild blueberries
Instructions
- Preheat the oven to 350°F. Line two baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large bowl, mix the melted butter, granulated sugar, brown sugar, lemon zest, and lemon juice until well combined and pale in color. Mix in the egg and egg yolk.
- Add the dry ingredients to the wet ingredients and mix until just combined. Do not overmix. Gently fold in the frozen blueberries.
- Using a medium cookie scoop (about 1 1/2 tablespoons), scoop the dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 10-12 minutes, until the edges are lightly browned and set, but the centers are still soft. Bake one sheet at a time for the best results.
- Let the cookies cool on the baking sheets for 10 minutes before transferring to a wire rack to cool completely. Serve and enjoy!
