Lemon Blueberry Cookies

Why You’ll Love This Recipe

Lemon Blueberry Cookies are a refreshing twist on classic cookies, bursting with zesty lemon flavor and juicy blueberries. Their soft and chewy texture pairs perfectly with the bright citrus notes, making them an ideal treat for spring and summer. These cookies are not only delicious but also visually appealing with pops of vibrant blueberry throughout.

ingredients

Tip: You’ll find the full list of ingredients and measurements in the recipe card below.

flourunsalted buttergranulated sugareggsvanilla extractlemon zestlemon juicebaking powderbaking sodasaltfresh or frozen blueberriesconfectioners’ sugar (for optional glaze)

directions

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

In a large bowl, cream together the butter and granulated sugar until light and fluffy.

Beat in the eggs, one at a time, followed by the vanilla extract, lemon zest, and lemon juice.

In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.

Gradually add the dry ingredients to the wet mixture until just combined.

Gently fold in the blueberries, being careful not to overmix.

Scoop spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.

Bake for 10-12 minutes, or until the edges are lightly golden and the centers are set.

Allow the cookies to cool on the baking sheet for a few minutes before transferring to a wire rack.

For an optional glaze, mix confectioners’ sugar with a little lemon juice and drizzle over the cooled cookies.

Servings and timing

This recipe yields approximately 20 cookies.Preparation time: 15 minutesBaking time: 10-12 minutesCooling time: 10 minutesTotal time: 35-40 minutes

Variations

Add white chocolate chips for extra sweetness.

Swap blueberries for raspberries or chopped strawberries.

Use a lemon glaze for a more intense citrus finish.

Try adding a pinch of cinnamon for a subtle spice note.

storage/reheating

Store Lemon Blueberry Cookies in an airtight container at room temperature for up to 3 days.For longer freshness, refrigerate for up to 7 days or freeze for up to 2 months.To reheat, microwave for 10 seconds to restore softness.

FAQs

Can I use frozen blueberries?

Yes, just don’t thaw them first to avoid excess moisture.

Why did my cookies turn blue or green?

That can happen from the reaction between blueberries and baking soda—mix gently to avoid over-distribution.

Can I make these gluten-free?

Yes, use a 1:1 gluten-free flour blend for best results.

Can I skip the glaze?

Absolutely, the cookies are delicious with or without it.

What if I don’t have fresh lemons?

You can use bottled lemon juice and omit the zest, though the flavor will be less vibrant.

Can I make the dough ahead?

Yes, refrigerate for up to 24 hours before baking.

Can I double the recipe?

Yes, this recipe scales well for larger batches.

What kind of blueberries are best?

Small, firm blueberries work best to maintain shape and flavor.

Are these cookies soft or crispy?

They are soft and chewy with slightly crisp edges.

Can I use margarine instead of butter?

Yes, though butter offers a richer flavor.

Conclusion

Lemon Blueberry Cookies offer the perfect balance of tangy lemon and sweet blueberry in a soft, satisfying bite. Whether you enjoy them with tea, as a dessert, or a fruity snack, these cookies are sure to become a seasonal favorite. Refreshing, bright, and irresistibly tasty, they’re a delightful way to celebrate the flavors of summer.

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