Why Make This Recipe
Lemon blueberry cookies are a delightful treat that combines the tangy flavor of lemon with the sweetness of blueberries. They are soft, chewy, and bursting with flavor, making them perfect for any occasion. Whether you are a novice baker or an experienced one, these cookies are easy to make and are sure to impress your family and friends. They are great for summer gatherings, potlucks, or simply as a sweet snack at home!
How to Make Lemon Blueberry Cookies
Ingredients
- 1 cup blueberries (150g)
- 2 tbsp lemon juice
- 1 tbsp lemon zest (zest of 1 lemon)
- ½ cup granulated sugar (100g)
- 1 pinch citric acid (optional)
- 1 cup unsalted butter (225g, room temperature)
- ¾ cup powdered sugar (150g)
- 1 large egg (divided)
- ½ tsp vanilla extract
- ½ tsp kosher salt
- 1 ½ tbsp lemon juice
- 1 tablespoon lemon zest (zest of 1 lemon)
- 3 ⅓ cup all-purpose flour (420g, sifted)
Directions
Do Ahead: Start by making a blueberry reduction. In a small saucepan, combine the blueberries, 2 tablespoons of lemon juice, and a pinch of citric acid (if using). Cook over medium heat until the blueberries break down and the mixture thickens slightly. Let it cool.
Make the Cookie Dough: In a large bowl, cream together the unsalted butter and granulated sugar. Beat until light and fluffy. Add the powdered sugar and mix well. Beat in half of the egg, vanilla extract, and the 1 ½ tablespoons of lemon juice along with 1 tablespoon of lemon zest.
Color the Dough: Gradually stir in the sifted all-purpose flour and kosher salt until just combined. Fold in the cooled blueberry reduction gently to create a swirled effect.
Assemble the Cookies: Chill the cookie dough in the refrigerator for about 30 minutes. Preheat your oven to 350°F (175°C). Using a cookie scoop or spoon, drop dough onto a parchment-lined baking sheet, leaving space between each cookie.
Bake the Cookies: Bake the cookies in the preheated oven for about 12-15 minutes until they are lightly golden around the edges. Allow them to cool on the baking sheet for a few minutes before transferring to a wire rack.
How to Serve Lemon Blueberry Cookies
Serve lemon blueberry cookies with a cup of tea or coffee for an afternoon treat. They can be enjoyed warm or at room temperature. For an extra special touch, consider drizzling some lemon icing on top or serving them alongside a scoop of vanilla ice cream.
How to Store Lemon Blueberry Cookies
Store your lemon blueberry cookies in an airtight container at room temperature for up to a week. If you want to keep them longer, you can freeze them. Just place the cooled cookies in a freezer-safe bag or container, and they will stay fresh for up to three months.
Tips to Make Lemon Blueberry Cookies
- Make sure your butter is at room temperature for easy mixing.
- Don’t skip the chilling step for the dough; it helps the cookies to hold their shape while baking.
- For more vibrant cookies, use fresh blueberries where possible.
- Adjust the amount of lemon zest and juice based on your tartness preference.
Variation
You can try adding white chocolate chips to the cookie dough for a sweet contrast to the tartness of the lemon and blueberries. Alternatively, add some chopped nuts for a bit of crunch.
FAQs
1. Can I use frozen blueberries instead of fresh?
Yes, you can use frozen blueberries. Just make sure to thaw them and pat them dry before adding them to the dough.
2. How can I make these cookies gluten-free?
You can substitute all-purpose flour with a 1:1 gluten-free flour blend to make these cookies gluten-free.
3. What can I do if my cookie dough is too sticky?
If your dough is sticky, add a little more flour, one tablespoon at a time, until it reaches a workable consistency.
Enjoy baking and savoring your delicious lemon blueberry cookies!
Print
Lemon Blueberry Cookies
Delightful soft and chewy lemon blueberry cookies that combine tangy flavor with sweetness, perfect for any occasion.
- Total Time: 30 minutes
- Yield: 24 cookies 1x
Ingredients
- 1 cup blueberries (150g)
- 2 tbsp lemon juice
- 1 tbsp lemon zest (zest of 1 lemon)
- ½ cup granulated sugar (100g)
- 1 pinch citric acid (optional)
- 1 cup unsalted butter (225g, room temperature)
- ¾ cup powdered sugar (150g)
- 1 large egg (divided)
- ½ tsp vanilla extract
- ½ tsp kosher salt
- 1 ½ tbsp lemon juice
- 1 tbsp lemon zest (zest of 1 lemon)
- 3 ⅓ cups all-purpose flour (420g, sifted)
Instructions
- Start by making a blueberry reduction. In a small saucepan, combine the blueberries, 2 tablespoons of lemon juice, and a pinch of citric acid (if using). Cook over medium heat until the blueberries break down and the mixture thickens slightly. Let it cool.
- Cream together the unsalted butter and granulated sugar in a large bowl until light and fluffy. Add the powdered sugar and mix well. Beat in half of the egg, vanilla extract, and the 1 ½ tablespoons of lemon juice along with 1 tablespoon of lemon zest.
- Gradually stir in the sifted all-purpose flour and kosher salt until just combined. Fold in the cooled blueberry reduction gently to create a swirled effect.
- Chill the cookie dough in the refrigerator for about 30 minutes. Preheat your oven to 350°F (175°C). Using a cookie scoop or spoon, drop dough onto a parchment-lined baking sheet, leaving space between each cookie.
- Bake the cookies in the preheated oven for about 12-15 minutes until they are lightly golden around the edges. Allow them to cool on the baking sheet for a few minutes before transferring to a wire rack.
Notes
Serve with tea or coffee. Drizzle with lemon icing or serve with vanilla ice cream for an extra treat.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 12g
- Sodium: 80mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg
Keywords: lemon cookies, blueberry cookies, summer desserts, easy baking