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Lemon Blueberry Cookies Recipe

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3.9 from 5 reviews

These Lemon Blueberry Cookies are a delightful combination of tangy lemon zest and juicy wild blueberries baked into soft, buttery cookies. Perfectly balanced with a hint of sweetness and a crisp golden edge, these cookies make a refreshing treat for any time of day.

Ingredients

Dry Ingredients

  • 2 3/4 cups All-purpose flour
  • 1/2 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1 tsp Salt

Wet Ingredients

  • 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)

Add-ins

  • 3/4 cup Frozen wild blueberries

Instructions

  1. Melt Butter: Melt the butter in the microwave. Pour it into a large mixing bowl and let it cool for 15 minutes to prevent cooking the eggs when mixed later.
  2. Preheat Oven: Preheat your oven to 350°F (175°C). Line two cookie sheets with parchment paper to prepare for baking.
  3. Prepare Dry Ingredients: In a separate medium bowl, sift together the all-purpose flour, baking soda, baking powder, and salt to ensure even distribution and remove any lumps.
  4. Mix Wet Ingredients: In the bowl with the cooled melted butter, add the white granulated sugar and brown sugar. Mix thoroughly until combined. Then incorporate the lemon zest, freshly squeezed lemon juice, the large egg, and egg yolk. Mix until the batter becomes pale in color.
  5. Combine Ingredients: Gradually add the dry ingredient mixture into the wet ingredients. Fold gently using a rubber spatula until just combined to avoid overmixing which can toughen the cookies.
  6. Add Blueberries: Gently fold in the frozen wild blueberries. Be careful not to overmix as the blueberries will slightly color the dough, and overmixing can break them.
  7. Scoop Dough: Using a large cookie scoop (approximately 2 oz), scoop out 6 dough balls per cookie sheet, spacing them adequately.
  8. Bake: Bake one cookie sheet at a time for 14-16 minutes until the edges turn golden brown and the cookies are set.
  9. Cool: Allow the cookies to cool on the cookie sheet for 10 minutes before transferring them to a wire rack to cool completely.

Notes

  • Use frozen wild blueberries to prevent them from bleeding too much into the dough.
  • Let melted butter cool before mixing to avoid cooking the eggs in the batter.
  • Do not overmix the dough once the dry ingredients and blueberries are added to keep cookies tender and avoid color bleeding.
  • Bake cookies one sheet at a time for even baking.
  • Store cooled cookies in an airtight container for up to 3 days to retain freshness.

Find it online: https://yumntasty.com/lemon-blueberry-cookies-recipe/