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Lemon Blueberry Cookies

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Lemon Blueberry Cookies are a delightful treat that combines the fresh, zesty flavor of lemon with the sweet burst of blueberries, creating a soft and chewy cookie perfect for spring and summer.

Ingredients

1 1/2 cups all-purpose flour

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 cup unsalted butter, softened

3/4 cup granulated sugar

1 large egg

1 tablespoon lemon zest (from about 1 lemon)

1 tablespoon fresh lemon juice

1 teaspoon vanilla extract

1 cup fresh blueberries (or frozen, thawed and drained)

Optional: Powdered sugar for dusting

Instructions

  1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
  2. In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
  3. In a large bowl, cream together the softened butter and granulated sugar using an electric mixer or whisk until light and fluffy, about 2-3 minutes.
  4. Beat in the egg, lemon zest, lemon juice, and vanilla extract until well combined.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
  6. Gently fold in the blueberries. If using frozen blueberries, be careful not to crush them too much.
  7. Use a tablespoon or cookie scoop to form dough balls and place them about 2 inches apart on the prepared baking sheet.
  8. Bake for 10-12 minutes, or until the edges are lightly golden and the centers are set. The cookies will continue to firm up as they cool.
  9. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. If desired, dust with powdered sugar before serving.

Notes

For extra lemon flavor, increase the lemon zest to 2 tablespoons or add a bit more lemon juice to the dough.

To prevent the blueberries from sinking, coat them lightly in flour before folding them into the dough.

If you like, drizzle a simple lemon glaze over the cookies for extra sweetness and a glossy finish.

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