Description
These Lemon Blueberry Cookies are a perfect blend of citrusy tang and juicy sweetness, making them an ideal treat for any occasion. With soft centers, lightly crisp edges, and vibrant pops of blueberries, each bite is a delicious balance of flavors. The cookies are flavored with fresh lemon juice and zest, making them refreshing, while the sweetness is perfectly complemented by the slight tartness of blueberries. Great for afternoon tea, breakfast treats, or a light dessert, these cookies bring the taste of summer all year round. Whether served plain or drizzled with a lemon glaze, these cookies are bound to impress family and friends alike.
Ingredients
Scale
Dry Ingredients:
- 2 ¼ cups all-purpose flour (sifted)
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
Wet Ingredients:
- 1 cup unsalted butter, softened to room temperature
- ¾ cup granulated sugar
- ½ cup brown sugar, packed
- 1 large egg, at room temperature
- 1 tablespoon fresh lemon juice
- 1 tablespoon lemon zest (zest from 1–2 lemons)
- 1 teaspoon vanilla extract
Add-Ins:
- 1 cup fresh or frozen blueberries, thawed if frozen
- ½ cup white chocolate chips (optional)
For the Glaze (Optional):
- 1 cup powdered sugar
- 2 tablespoons lemon juice (adjust for consistency)
- 1 tablespoon lemon zest
Instructions
- Prepare the Oven and Baking Sheets:
- Preheat the oven to 350°F (175°C).
- Line two baking sheets with parchment paper or silicone baking mats to ensure the cookies don’t stick and bake evenly.
- Mix the Dry Ingredients:
- In a medium-sized bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt.
- Set the bowl aside while you prepare the wet ingredients.
- Cream the Butter and Sugar:
- In a large mixing bowl, use an electric mixer to beat the softened butter, granulated sugar, and brown sugar together until light and fluffy. This will take about 2-3 minutes.
- Add in the egg, fresh lemon juice, lemon zest, and vanilla extract, beating until well combined. The mixture should look creamy and smooth.
- Combine Wet and Dry Ingredients:
- Gradually add the dry ingredients into the butter mixture, mixing on low speed until just combined. Be careful not to overmix, as this will result in a denser cookie.
- Fold in the Blueberries:
- Gently fold in the blueberries and white chocolate chips (if using) with a rubber spatula, ensuring the berries are evenly distributed without crushing them too much.
- Portion the Dough:
- Use a cookie scoop or tablespoon to drop spoonfuls of dough onto the prepared baking sheets, leaving at least 2 inches between each cookie to allow for spreading.
- Bake:
- Bake in the preheated oven for 12-15 minutes, or until the edges are just turning golden. The centers should remain soft but not overly wet, as they will continue to cook slightly once out of the oven.
- Cool the Cookies:
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Prepare the Glaze (Optional):
- While the cookies cool, mix together the powdered sugar, lemon juice, and lemon zest until smooth. Adjust the lemon juice to achieve your desired consistency.
- Once the cookies are cooled, drizzle the glaze over the top using a spoon or piping bag.
- Serve:
- Allow the glaze to set for 5-10 minutes before serving. Enjoy your lemon blueberry cookies with a cup of tea or coffee!
Notes
- Chilling the Dough: For thicker cookies, chill the dough in the refrigerator for at least 30 minutes before baking. This helps control the spread of the cookies.
- Fresh vs. Frozen Blueberries: If using frozen blueberries, thaw and drain them before adding them to the dough. Too much moisture from the berries can make the dough overly wet and affect baking.
- Zesting Lemons: Use a microplane grater to zest the lemons, being careful not to include the bitter white pith underneath.
- Add-Ins: White chocolate chips are optional but recommended for added sweetness that balances well with the lemon’s tang. You can also add poppy seeds or slivered almonds for extra texture.
- Storage: Store baked cookies in an airtight container at room temperature for up to 5 days. They can also be frozen for up to 3 months; thaw at room temperature before serving.
- Gluten-Free Option: Substitute the all-purpose flour with a 1:1 gluten-free baking flour. Ensure that all other ingredients, like baking powder, are also certified gluten-free.
- Prep Time: 20 minutes
- Cook Time: 5 minutes per batch
- Category: Dessert
- Cuisine: American
Nutrition
- Calories: 180 kcal
- Sugar: 15g
- Sodium: 85mg
- Fat: 9g
- Saturated Fat: 5g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg