Lemon Blueberry Cookies are the perfect treat for any day of the week. These soft and chewy cookies combine the refreshing taste of lemon with the sweetness of blueberries. They’re simple to make, making them ideal for a cozy afternoon with the family or a delightful dessert for guests.
Why You Will Love This Recipe
These cookies are loved for their bright flavors and tender texture. They are quick to whip up, making them great for busy days. With easy-to-find ingredients, you can bake a batch in no time. Kids enjoy their soft chewiness, and they are sure to brighten up any snack time or dessert table.
How to Make Lemon Blueberry Cookies
Making these cookies is a breeze! Start by mixing the wet ingredients, then blend in the dry ingredients along with fresh blueberries. Drop spoonfuls onto a baking sheet and enjoy the delightful aroma as they bake. These simple steps ensure you’ll have delicious cookies in just a short time.
What You Need
- 1 cup unsalted butter, softened
- 1 cup sugar
- 1 cup brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- Zest of 1 lemon
- 1/4 cup fresh lemon juice
- 1 cup fresh blueberries (or frozen)
Step-by-Step
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream together the softened butter, sugar, and brown sugar until light and fluffy.
- Add in the eggs and vanilla extract, and mix until combined.
- In another bowl, whisk together the flour, baking soda, baking powder, and salt.
- Gradually add the dry mixture to the wet ingredients, stirring just until combined.
- Fold in the lemon zest, lemon juice, and blueberries carefully to avoid crushing the berries.
- Drop spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are golden but the centers remain soft.
- Let them cool on a wire rack before serving.
How to Serve Lemon Blueberry Cookies
These cookies are perfect on their own or paired with a tall glass of milk. They also make a sweet addition to a picnic or potluck. For a special touch, drizzle with a simple lemon glaze. Serve them warm for a cozy family treat or cool for a delightful afternoon snack.
How to Store Lemon Blueberry Cookies
To keep your cookies fresh, store them in an airtight container at room temperature for up to a week. If you want to save some for later, freeze them in a single layer on a baking sheet, then transfer them to a freezer-safe bag for up to three months. Reheat them in the microwave for a few seconds to enjoy that freshly baked taste again.
Recipe Tips
- Chill the dough: If you have time, chilling the cookie dough for 30 minutes can improve their texture.
- Use fresh blueberries: They provide the best flavor, but frozen ones work in a pinch.
- Don’t overmix: Mix just until combined to ensure soft cookies.
- Adjust lemon: For a stronger lemon flavor, add more zest.
- Add a glaze: A simple lemon glaze can elevate these cookies.
Variations & Swaps
- Add nuts: Incorporate chopped walnuts or pecans for extra crunch.
- Use lemon extract: Swap some lemon juice for lemon extract for a more intense flavor.
- Dairy-free version: Use dairy-free butter and a flax egg instead of regular eggs.
FAQs
Can I make these ahead of time?
Yes, you can prepare the dough and keep it in the fridge for up to 48 hours before baking. This also helps the flavors to meld beautifully.
Can I freeze these cookies?
Absolutely! Once baked, let them cool completely before placing them in an airtight container or freezer bag. They can be frozen for up to three months.
What if I don’t have fresh blueberries?
Frozen blueberries work well too. Just be careful when folding them in, as they can break apart more easily.
How long do these cookies last?
They will stay fresh in an airtight container at room temperature for about a week. If you want them to last longer, freezing is the best option.
What are some common mistakes to avoid?
Avoid overmixing the dough, as this can lead to tougher cookies. Also, make sure your baking powder and soda are fresh for the best rise.
Lemon Blueberry Cookies
Ingredients
Wet Ingredients
- 1 cup unsalted butter, softened
- 1 cup sugar
- 1 cup brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1/4 cup fresh lemon juice
Dry Ingredients
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- Zest of 1 none lemon
Add-ins
- 1 cup fresh blueberries (or frozen) Use fresh for best flavor, but frozen works too.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream together the softened butter, sugar, and brown sugar until light and fluffy.
- Add in the eggs and vanilla extract, and mix until combined.
- In another bowl, whisk together the flour, baking soda, baking powder, and salt.
- Gradually add the dry mixture to the wet ingredients, stirring just until combined.
- Fold in the lemon zest, lemon juice, and blueberries carefully to avoid crushing the berries.
Baking
- Drop spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are golden but the centers remain soft.
- Let them cool on a wire rack before serving.
