why make this recipe
Lemon Blueberry Cookies are a delightful treat that combines the freshness of lemon and the sweetness of blueberries. They are perfect for any occasion, from afternoon snacks to holiday cookie trays. These cookies are soft, chewy, and bursting with flavor, making them a favorite for both kids and adults. Plus, the vibrant colors of the blueberries and the sunny yellow of the lemon zest make them visually appealing as well!
how to make Lemon Blueberry Cookies
Ingredients:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 1 large egg
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup fresh blueberries
- 1 teaspoon vanilla extract
Directions:
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream together the butter, granulated sugar, and brown sugar until smooth.
- Beat in the egg, lemon juice, lemon zest, and vanilla extract until well combined.
- In another bowl, whisk together the flour, baking soda, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Gently fold in the blueberries.
- Drop spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes or until the edges are golden and the centers are set.
- Remove from the oven and let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
how to serve Lemon Blueberry Cookies
Serve these cookies warm or at room temperature. They pair beautifully with a cup of tea or coffee. For extra indulgence, consider adding a simple glaze made from powdered sugar and lemon juice on top for a sweet finish.
how to store Lemon Blueberry Cookies
Store your Lemon Blueberry Cookies in an airtight container at room temperature. They will stay fresh for up to a week. If you want to keep them longer, you can freeze the cookies. Just make sure they are fully cooled before placing them in a freezer-safe container.
tips to make Lemon Blueberry Cookies
- Make sure the butter is softened to room temperature for better mixing.
- Use fresh blueberries for the best flavor, but if you can’t find them, frozen blueberries will work as well—just don’t thaw them before adding.
- Don’t overmix the dough once you add the dry ingredients; this keeps the cookies soft and chewy.
variation
You can add white chocolate chips or nuts like walnuts or pecans to the cookie dough for some added texture and flavor. Another variation is to replace half of the all-purpose flour with almond flour for a slightly different taste and texture.
FAQs
Can I use lemon juice from a bottle instead of fresh lemon juice?
Yes, you can use bottled lemon juice, but fresh juice will give a brighter taste.
Can I make these cookies without eggs?
Yes, you can replace the egg with a flax egg (1 tablespoon of ground flaxseed mixed with 3 tablespoons of water) or a commercial egg substitute.
How can I tell when the cookies are done baking?
The cookies are ready when the edges are golden and the centers look set. They will continue to firm up as they cool.