Lemon Blueberry Cookies

5 from 1 vote

Lemon Blueberry Cookies are refreshing, bright, and bursting with berries! With a soft, buttery texture and the perfect balance of sweet and tangy, every bite tastes like it's made with love.

Prep Time15

Cook Time12

Total Time27

Course: Dessert

Cuisine: American

Servings:

Calories: 216kcal

Author: Jennifer Fishkind

Ingredients

½ cup salted butter softened
½ cup white granulated sugar
½ cup light brown sugar
1 large egg
1 tablespoon lemon juice
1 teaspoon baking powder
1¾ cups all-purpose flour
1¼ cups frozen blueberries thawed

Instructions

Preheat the oven to 350°F.
Combine the softened butter, white sugar, and brown sugar in a large mixing bowl. Use an electric hand mixer to cream the butter and sugars together on medium speed for about 2 minutes. The ingredients should be smooth and creamy.
½ cup salted butter, ½ cup white granulated sugar, ½ cup light brown sugar
Add the egg and lemon juice. Mix for another 2 minutes, or until the mixture is light in color and has a fluffy consistency.
1 large egg, 1 tablespoon lemon juice
Add the baking powder and flour. Reduce your mixer to low speed or use a large spatula to gently incorporate the flour until no dry pockets remain in your cookie dough.
1 teaspoon baking powder, 1¾ cups all-purpose flour
Gently fold in the blueberries until they are evenly distributed throughout the cookie dough.
1¼ cups frozen blueberries
Use a spoon or cookie scoop to drop balls of cookie dough about 1 ½ tablespoons in size onto a baking sheet. Space your cookies about 1 ½ - 2 inches apart. Bake for 12 minutes.
Let your cookies cool for a few minutes before transferring them to a wire cooling rack. Enjoy!

Notes

Store :

To Store: Keep baked cookies in an airtight container at room temperature for up to 5 days. Add a slice of bread to the container to help keep them soft and chewy.
To Freeze: Let the cookies cool completely, then store them in a freezer-safe bag or container. They’ll keep well for up to 2 months. Thaw at room temperature.
To Reheat: Warm in the microwave for 10–15 seconds for that fresh-from-the-oven feel.

Tips :

Chill dough for 30 minutes if cookies spread too much.
Toss blueberries in flour to prevent bleeding and sinking.
Rub lemon zest into sugar for bold flavor; add vanilla for depth.
Use both sugars for chewy centers and crisp edges.
Add white chocolate, blueberry jam, or lemon glaze for a bakery-style boost.

Nutrition