Lemon Blueberry Cookies

Lemon blueberry cookies first came to life during a summer weekend at the farmer’s market when I picked up a basket of fresh blueberries and a few fragrant lemons without any solid plan. I wanted something that felt light and bright but still offered the soft chew of a classic cookie and after a few experiments in my kitchen I ended up with these golden little gems.

They have a soft vanilla-lemon base and bursts of juicy berries that make every bite refreshing and sweet and the balance is just right. These cookies have become a favorite for spring brunches baby showers and anytime I want something fruity but easy to whip up and they never disappoint!

Ingredients :

Here’s what I use for this recipe. You can always make substitutions if you prefer!

• Unsalted butter – Makes the cookies soft rich and helps them spread slightly while baking
• Granulated sugar – Sweetens the dough and helps create a tender crumb
• Brown sugar – Adds a bit of moisture and depth to the flavor
• Egg – Helps bind the dough and keeps it soft and chewy
• Lemon zest – Adds brightness and fresh citrus aroma to the cookie base
• Lemon juice – Boosts the tangy flavor and balances the sweetness
• Vanilla extract – Brings out the flavor of the lemon and blueberries
• All-purpose flour – Gives the cookies structure and a soft bite
• Baking soda – Helps the cookies rise slightly and stay tender
• Salt – Enhances the flavors and balances the sweetness
• Fresh blueberries – Provide juicy fruity bursts in every bite

Tools You’ll Need

• Mixing bowls – One for dry ingredients and one for wet to keep the dough balanced
• Electric mixer – Creams the butter and sugars into a light fluffy base
• Microplane or zester – For getting all that fresh lemon zest
• Citrus juicer or reamer – Helps extract lemon juice with ease
• Measuring cups and spoons – For precise and even measuring
• Spatula – For folding in blueberries gently without bursting them
• Cookie scoop – Ensures equal-sized cookies for even baking
• Baking sheets – Provides an even surface for golden cookie edges
• Parchment paper – Prevents sticking and makes cleanup a breeze
• Cooling rack – Keeps the cookies from becoming soggy underneath

Instructions

Step 1: Preheat the Oven

I start by preheating the oven to 350°F and lining two baking sheets with parchment paper.

Step 2: Cream the Butter and Sugars

In a large bowl I use an electric mixer to beat the softened butter with both sugars until the mixture is creamy and fluffy and this takes about 2–3 minutes.

Step 3: Add Egg and Flavorings

Next I mix in the egg lemon zest lemon juice and vanilla extract and blend until smooth and bright.

Step 4: Mix the Dry Ingredients

In a separate bowl I whisk together the flour baking soda and salt and then slowly mix it into the wet mixture until a soft dough forms.

Step 5: Fold in Blueberries

Using a spatula I gently fold in the fresh blueberries being careful not to overmix or crush them.

Step 6: Scoop and Bake

I scoop the dough into even portions and place them on the prepared baking sheets leaving about 2 inches between each cookie.

Step 7: Bake

I bake the cookies for 10–12 minutes until the edges are lightly golden and the centers are just set.

Step 8: Cool

Once out of the oven I let them rest on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Tips

I use fresh firm blueberries for the best results because frozen ones can make the dough too wet

If I want an extra lemony kick I add a bit of lemon extract to the dough

Avoid overbaking so the cookies stay soft and tender in the center

Ways to Serve

These cookies are lovely served with tea or lemonade during a spring picnic

I also love pairing them with yogurt or whipped cream for a quick dessert

Stack them in a box or tin and they make a perfect homemade gift

Frequently Asked Questions

Can I use frozen blueberries in Lemon Blueberry Cookies?

Yes but I recommend using them straight from the freezer to prevent too much bleeding into the dough.

How do I store Lemon Blueberry Cookies?

I keep them in an airtight container at room temperature for up to 3 days or refrigerate for a little longer freshness.

Can I add a glaze to Lemon Blueberry Cookies?

Absolutely! A simple lemon glaze made with powdered sugar and lemon juice adds a sweet tangy finish.

Do Lemon Blueberry Cookies freeze well?

Yes both the dough and baked cookies freeze well just thaw at room temperature before serving.

See You in the Kitchen

I hope you get the chance to try these lemon blueberry cookies and fall in love with their bright fruity flavor and soft chewy texture. They’re a lovely way to celebrate fresh ingredients in a classic cookie form and I’d love to know how they turn out for you!

Happy Cooking!

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