Description
These Lemon Blueberry Cookies are soft, chewy, and bursting with bright citrus flavor and juicy blueberries. The perfect balance of sweet and tart, these cookies are easy to make and ideal for spring and summer gatherings—or anytime you want a refreshing twist on classic cookies.
Ingredients
Scale
Dry Ingredients
- 2 ¼ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 tablespoons cornstarch
Wet Ingredients
- 1 cup unsalted butter, softened
- ¾ cup granulated sugar
- ¼ cup brown sugar
- 1 large egg
- 1 tablespoon lemon zest
- 2 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
- 1 cup fresh or frozen blueberries (if frozen, do not thaw)
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, salt, and cornstarch to evenly distribute the leavening agents and prevent lumps.
- Cream Butter and Sugars: In a large bowl, cream the softened butter with granulated sugar and brown sugar using a mixer until the mixture is light and fluffy, which helps create a tender cookie texture.
- Add Wet Flavors: Beat in the egg, lemon zest, fresh lemon juice, and vanilla extract into the creamed mixture until everything is well combined and smooth.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing gently until a soft dough forms without overmixing, to keep cookies tender.
- Fold in Blueberries: Carefully fold in the blueberries, being gentle to avoid crushing them and releasing too much juice which could affect dough consistency.
- Scoop Dough: Use a tablespoon or cookie scoop to form dough portions and place them onto the prepared baking sheet, spacing them about 2 inches apart to allow for spreading.
- Bake: Bake the cookies for 11–13 minutes or until the edges are lightly golden and the centers are just set, signaling perfectly baked soft cookies.
- Cool: Allow the cookies to cool on the baking sheet for 5 minutes to firm up slightly before transferring them to a wire rack to cool completely and avoid sogginess.
Notes
- For a bakery-style finish, press a few extra blueberries on top of the cookie dough before baking.
- Store the cookies in an airtight container at room temperature for up to 3 days to maintain freshness.
- Optional: Drizzle with a lemon glaze for added citrus zing and sweetness.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
