Blueberry Lemon Cookies

Name: Blueberry Lemon Cookies
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Cuisine: American
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 teaspoon vanilla extract; 1 tablespoon lemon zest; 2 tablespoons lemon juice; 1/2 cup fresh blueberries; 1/4 cup powdered sugar (for dusting)

Isabella

🌟Life, Love, and Gastronomy 🍷

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These Blueberry Lemon Cookies are the perfect combination of soft, chewy texture with a fresh burst of blueberries and a tangy hint of lemon. They’re easy to make, delightful to eat, and are a refreshing twist on classic cookies. Whether you’re craving something sweet or want to bring a treat to a gathering, these cookies are sure to impress.

Why You’ll Love This Recipe

I love how simple it is to make these cookies, and the flavors are absolutely irresistible. The tangy lemon zest and juice complement the sweetness of the blueberries perfectly, while the soft and chewy texture makes them feel like a special treat. The powdered sugar dusting adds an extra touch of sweetness and makes the cookies even more delightful. These cookies are ideal for any occasion, whether it’s a casual snack, a party, or just something to enjoy with a cup of tea.

Ingredients

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

1 1/2 cups all-purpose flour

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 cup unsalted butter, softened

1 large egg

3/4 cup granulated sugar

1 teaspoon vanilla extract

1 tablespoon lemon zest

2 tablespoons lemon juice

1/2 cup fresh blueberries

1/4 cup powdered sugar (for dusting)

Directions

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

In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.

In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.

Beat in the egg, vanilla extract, lemon zest, and lemon juice until well combined.

Gradually add the dry ingredients to the wet mixture and mix until just incorporated.

Gently fold in the fresh blueberries.

Drop rounded 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.

Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Once cooled, dust with powdered sugar for an extra touch of sweetness.

Servings and Timing

Servings: 18 cookies

Prep Time: 10 minutes

Cooking Time: 12 minutes

Total Time: 22 minutes

Variations

If you want to change things up a bit, there are plenty of ways to make these cookies your own. You could try adding a bit of white chocolate or even some chopped nuts like almonds or pistachios for extra texture. For a twist, swap the blueberries for raspberries or strawberries, or even combine different berries together. The lemon flavor pairs beautifully with so many fruits, so feel free to experiment!

Storage/Reheating

Once cooled, I store these cookies in an airtight container at room temperature for up to 4-5 days. If I want to keep them longer, I’ll freeze them for up to 3 months. To reheat, I just pop them in the microwave for a few seconds, and they taste just as fresh as when I first baked them.

Related Recipes:

Blueberry Bread with Lemon Glaze

FAQs

Can I use frozen blueberries instead of fresh?

Yes, frozen blueberries will work just fine in this recipe. However, I recommend adding them frozen to avoid too much juice leaking into the dough.

Can I substitute the lemon zest or juice?

While lemon zest and juice add a distinct flavor, you could substitute with orange zest and juice for a citrus twist if you prefer a less tangy flavor.

How do I prevent the cookies from spreading too much?

If the dough feels too soft, I’ll refrigerate it for about 15-20 minutes before baking to help the cookies hold their shape better.

Can I make these cookies gluten-free?

Yes! You can use a gluten-free all-purpose flour blend as a substitute for the regular flour. Make sure to check the consistency of the dough, as gluten-free flours sometimes require slight adjustments in liquid.

Can I add icing to these cookies?

Absolutely! If I want to make them even sweeter, I sometimes drizzle a lemon glaze over the top. Simply mix powdered sugar with a little lemon juice and drizzle over the cooled cookies.

Conclusion

These Blueberry Lemon Cookies are everything you could want in a treat—soft, chewy, sweet, and tangy all at once. The combination of fresh blueberries and zesty lemon makes them the perfect dessert for any occasion. Whether you’re making them for a party or simply treating yourself, these cookies are sure to be a hit.