Blueberry Lemon Cookies
Blueberry Lemon Cookies are soft, chewy, and bursting with bright lemon flavor and juicy blueberries. These cookies are perfect for spring and summer, combining sweet and tart in every bite. A fresh and fruity twist on a classic
Ingredients
- ½ cup unsalted butter softened
- ¾ cup granulated sugar
- 1 large egg
- 1 tablespoon lemon zest from 1 large lemon
- 2 tablespoons fresh lemon juice
- 1½ cups all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup fresh or frozen blueberries if using frozen, do not thaw
- 1 teaspoon cornstarch helps prevent blueberry bleeding
- Optional: powdered sugar for dusting
Instructions
- Cream the butter and sugar: In a large bowl, beat the softened butter and sugar together until light and fluffy.
- Add egg and lemon: Mix in the egg, lemon zest, and lemon juice until fully combined.
- Combine dry ingredients: In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add to the wet ingredients, mixing just until combined.
- Fold in blueberries: Toss blueberries with cornstarch, then gently fold them into the dough. Chill the dough in the fridge for 20–30 minutes to help prevent spreading.
- Preheat oven: Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Scoop and bake: Scoop dough into tablespoon-sized balls and place on the baking sheet 2 inches apart. Bake for 11–13 minutes, or until edges are lightly golden.
- Cool: Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Serve: Dust with powdered sugar if desired and enjoy fresh!
Notes
- Use lemon extract for an even stronger lemon flavor.
- Cookies will be soft—don’t overbake or they’ll lose their chewiness.
- Store in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
- Freeze the dough or baked cookies for up to 2 months.