Lemon Blueberry Cookies Recipe

Introduction

These lemon blueberry cookies offer a delightful balance of tart citrus and sweet berries, perfect for a refreshing treat. Soft and chewy with a bright lemon zest, they’re an ideal snack for any time of day.

Ingredients

• 2½ cups (300 g) all purpose flour
• 1 tsp cornstarch
• 1 tsp baking powder
• ¼ tsp baking soda
• ½ tsp salt
• 1½ cups (300 g) granulated sugar
• 3 small or medium lemons, zested (about 2 large lemons)
• 1 cup (226 g) unsalted butter, melted
• 1 large egg, room temperature
• 1 large egg yolk, room temperature
• 1 tsp (5 ml) vanilla extract
• 1 cup (105 g) fresh blueberries
• ¼ cup (50 g) granulated sugar for rolling (optional)

Instructions

1. Step 1: Preheat the oven to 375°F (190°C) about 20-30 minutes before baking. Line a large baking sheet with parchment paper.
2. Step 2: Melt the butter in a small bowl, then cool it in the fridge for about 10 minutes.
3. Step 3: In another bowl, whisk together the flour, cornstarch, baking powder, baking soda, and salt until combined.
4. Step 4: In a large mixing bowl, whisk the granulated sugar and lemon zest together until it resembles wet sand. Add the cooled melted butter and mix well.
5. Step 5: Whisk in the egg, egg yolk, and vanilla extract until smooth and fully combined.
6. Step 6: Gently fold the dry ingredients into the wet mixture until just combined. Carefully stir in the blueberries.
7. Step 7: Using a medium cookie scoop (about 2 tablespoons), scoop dough into balls. If desired, roll each ball in the additional granulated sugar, then place on the prepared baking sheet about 3 inches (8 cm) apart.
8. Step 8: Bake at 375°F (190°C) for 10–12 minutes, or until the edges are set and lightly golden brown.
9. Step 9: Let the cookies cool on the baking sheet for 3-4 minutes, then transfer to a wire rack to cool completely before enjoying.

Tips & Variations

• For a more intense lemon flavor, add a teaspoon of lemon juice to the wet ingredients.
• Frozen blueberries can be used—just fold them in gently to avoid the dough turning purple.
• Try substituting lemon zest with orange zest for a different citrus twist.
• Rolling the dough balls in sugar before baking adds a lovely crunchy texture and extra sweetness.

Storage

Store the cookies in an airtight container at room temperature for up to 3 days. For longer storage, freeze them tightly wrapped for up to 3 months. To reheat, warm briefly in the oven or microwave until soft and tender again.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen blueberries instead of fresh?

Yes, frozen blueberries work well. Fold them in gently to prevent the dough from turning purple and avoid squeezing the berries.

What makes these cookies chewy?

The combination of melted butter, both an egg and an egg yolk, and careful mixing helps create a soft, chewy texture.

Lemon Blueberry Cookies Recipe

Print Recipe

★★★★★

4.6 from 64 reviews

These Lemon Blueberry Cookies are chewy, tangy, and bursting with fresh blueberries and zesty lemon flavor. Perfectly soft with a slight golden crisp around the edges, these cookies offer a delightful balance of tart and sweet that makes them an irresistible treat for any time of day.

• Author: Windy
• Prep Time: 20 minutes
• Cook Time: 12 minutes
• Total Time: 32 minutes
• Yield: Approximately 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Dry Ingredients

• 2½ cups (300 g) all purpose flour
• 1 tsp cornstarch
• 1 tsp baking powder
• ¼ tsp baking soda
• ½ tsp salt

Wet Ingredients

• 1½ cups (300 g) granulated sugar
• Zest of 3 small or medium lemons (approximately 2 large lemons)
• 1 cup (226 g) unsalted butter, melted and cooled
• 1 large egg, room temperature
• 1 large egg yolk, room temperature
• 1 tsp (5 ml) vanilla extract

Add-ins

• 1 cup (105 g) fresh blueberries

Optional

• ¼ cup (50 g) granulated sugar for rolling

Instructions

1. Preheat Oven: Preheat your oven to 375°F (190°C) about 20-30 minutes before baking to ensure it reaches the correct temperature. Line a large baking sheet with parchment paper for easy cleanup and to prevent sticking.
2. Melt Butter: In a small bowl, melt the unsalted butter either in the microwave or on the stovetop, then refrigerate it for about 10 minutes so it cools but remains liquid.
3. Mix Dry Ingredients: In a separate bowl, whisk together the all purpose flour, cornstarch, baking powder, baking soda, and salt until fully combined and aerated.
4. Combine Sugar and Lemon Zest: In a large mixing bowl, whisk together the granulated sugar and fresh lemon zest until the mixture resembles wet sand; this releases the lemon’s aromatic oils and distributes flavor evenly.
5. Add Wet Ingredients: Pour the cooled melted butter into the sugar and zest mixture, whisking until well combined. Then add the egg, egg yolk, and vanilla extract, and whisk again until smooth and homogeneous.
6. Incorporate Dry Ingredients: Stir the dry flour mixture into the wet lemon batter gently until just combined to avoid overmixing, which can lead to tough cookies.
7. Add Blueberries: Fold in the fresh blueberries carefully to prevent them from bursting and staining the dough excessively.
8. Form Dough Balls: Using a medium cookie scoop (about 2 tablespoons or 30 ml), scoop out dough portions. Optionally, roll each dough ball in granulated sugar to add extra sweetness and a slight crunch to the exterior. Place them on the lined baking sheet spaced about 3 inches (8 cm) apart to allow spreading.
9. Bake Cookies: Bake in the preheated oven for 10 to 12 minutes, or until the cookie edges are set and lightly golden brown. The centers should still look slightly soft as they will firm up while cooling.
10. Cool and Serve: Let the cookies cool on the baking sheet for 3-4 minutes to set, then transfer them to a wire rack to cool completely to room temperature before enjoying.

Notes

• For best flavor, use freshly zested lemons rather than pre-packaged zest.
• If using frozen blueberries, do not thaw before adding to dough to prevent excess moisture.
• Cooling the melted butter slightly before mixing prevents cooking the eggs prematurely.
• Rolling the dough balls in sugar before baking is optional but adds a nice shimmer and crunch.
• Store cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.

Keywords: lemon blueberry cookies, chewy cookies, lemon zest cookies, blueberry dessert, homemade cookies