If you are craving a burst of fresh, zesty flavor wrapped up in a soft, chewy cookie, this Lemon Blueberry Cookies Recipe is your new best friend. Imagine tender, buttery cookies studded with plump blueberries and kissed with bright lemon zest—a delightful combination that’s as joyful to bake as it is to eat. These cookies balance sweetness and citrus in the best way, offering a refreshing twist on the classic cookie that never fails to impress everyone around the table.
Lemon Blueberry Cookies Recipe Ingredients You’ll Need
Ingredients You’ll Need
Getting started with this recipe means gathering a handful of staple ingredients that are simple yet essential. Each one brings an important element to the cookies—from the structure and moisture to the vibrant flavors and tender crumb you’ll adore.
- All-purpose flour (2½ cups): The backbone of your cookies, providing structure for a soft yet sturdy bite.
- Cornstarch (1 teaspoon): Helps create an extra tender texture by softening the flour’s gluten.
- Baking powder (1 teaspoon) and baking soda (¼ teaspoon): Work together to give your cookies the perfect rise and lightness.
- Salt (½ teaspoon): Enhances all the flavors, balancing the sweetness and brightness.
- Unsalted butter, melted (1 cup): Adds rich flavor and contributes to the chewy, soft texture.
- Granulated sugar (1½ cups): Sweetens the cookie and helps create a slight crispness on the outside.
- Fresh lemon zest (from 3 small or 2 large lemons): The star ingredient delivering that bright, citrus zing.
- Large egg and yolk (1 each): Provide moisture and richness while binding everything together.
- Vanilla extract (1 teaspoon): Adds warmth and depth to complement the lemon and blueberry flavors.
- Fresh blueberries (1 cup): Juicy bursts of sweetness peppered throughout each cookie.
- Optional granulated sugar for rolling (¼ cup): Gives an extra touch of sparkle and crunch on the outside.
How to Make Lemon Blueberry Cookies Recipe
Step 1: Prepare Your Dry Ingredients
Start by whisking together the all-purpose flour, cornstarch, baking powder, baking soda, and salt in a mixing bowl. This ensures each leavening agent and seasoning is evenly distributed, which is key for the perfect texture and rise in every bite.
Step 2: Mix the Wet Ingredients
In a separate bowl, combine the melted butter and granulated sugar, stirring until smooth and slightly glossy. Add in the lemon zest, egg, egg yolk, and vanilla extract, mixing until everything is well incorporated. This combination creates a flavorful, rich base, with the lemon zest infusing every inch of the dough.
Step 3: Combine Wet and Dry Components
Slowly fold the dry ingredients into the wet mixture using a spatula or wooden spoon, being careful not to overmix. Overworking the dough can make it tough, so just fold until you no longer see flour. The dough will be thick and sticky, ready for the next step.
Step 4: Add the Blueberries
Gently fold the fresh blueberries into the dough, distributing them evenly without squishing them. This step demands a delicate touch since you want those juicy blueberries to remain whole, creating beautiful bursts of sweetness in your cookies.
Step 5: Shape and Optional Sugar Roll
Scoop cookie dough portions about 1½ tablespoons each and roll them into balls. If you love a little sparkle and crunch on your cookies, roll each ball in the optional granulated sugar before placing them on a parchment-lined baking tray.
Step 6: Bake to Perfection
Preheat your oven to 350°F (175°C) and bake the cookies for about 12 minutes, or until the edges are just starting to turn golden while the centers remain soft. Let them cool slightly on the baking sheet before transferring to a wire rack. This careful bake ensures a tender inside with a slight crisp on the outside.
How to Serve Lemon Blueberry Cookies Recipe
Garnishes
Sprinkle a light dusting of powdered sugar or add a quick drizzle of lemon glaze for an extra layer of elegance and flavor enhancement. Fresh lemon zest or a few extra blueberries on top can also elevate the presentation for guests.
Side Dishes
Serve these delightful cookies alongside a hot cup of tea, fresh lemonade, or a tangy yogurt parfait to complement their bright, fruity flavors. They also pair wonderfully with a creamy mascarpone spread or a simple dollop of whipped cream for indulgence.
Creative Ways to Present
Try arranging the cookies on a rustic wooden board with lemon slices and sprigs of fresh mint for a charming visual feast. Alternatively, sandwich two cookies together with a lemon cream cheese filling to turn this treat into an elegant dessert sandwich that will wow at any gathering.
Make Ahead and Storage
Storing Leftovers
Keep your cookies fresh by storing them in an airtight container at room temperature. They’ll stay soft and tasty for up to 4 days, making them perfect for midweek cravings or a spontaneous sweet treat anytime.
Freezing
If you want to enjoy these cookies later, freeze unbaked dough balls on a baking sheet until solid, then transfer to a freezer-safe bag. You can bake them straight from the freezer, adding a couple of minutes to the baking time. Alternatively, freeze the baked cookies in airtight containers for up to 3 months.
Reheating
To enjoy your Lemon Blueberry Cookies Recipe warm, simply reheat them in a low oven at 300°F (150°C) for 5 to 7 minutes. This restores their soft, chewy texture and rekindles that wonderful lemon aroma, as if they’ve just come fresh out of the oven.
FAQs
Can I use frozen blueberries instead of fresh?
Absolutely! Frozen blueberries can be used but make sure to thaw and drain them well to avoid excess moisture in the dough, which can affect the texture of your cookies.
Is it necessary to melt the butter for this recipe?
Melted butter helps create a denser, chewier cookie, which complements the lemon and blueberry flavors. Using softened, but not melted, butter will yield a different texture—more cakey and less dense.
Can I substitute cornstarch with something else?
You can use arrowroot powder or tapioca starch as a one-to-one replacement for cornstarch if needed. Both will help maintain the cookies’ tender crumb.
How much lemon zest should I use if I want a stronger lemon flavor?
Feel free to add more lemon zest — up to one extra lemon’s worth — but be cautious not to overpower the blueberries. The zest’s oils are potent and a little goes a long way.
Can I make these cookies vegan?
To make a vegan version, substitute the butter with a plant-based margarine and replace eggs with flax eggs (1 tablespoon flaxseed meal mixed with 3 tablespoons water per egg). The texture might vary slightly, but they will still be delicious.
Final Thoughts
This Lemon Blueberry Cookies Recipe is truly one of those joyful little discoveries that brighten up any day. Whether you’re baking for family, a special occasion, or simply to indulge yourself, these cookies bring freshness and comfort in every bite. I encourage you to give them a try—you’ll find yourself coming back to this recipe again and again, eager for that perfect balance of citrus and sweet blueberry goodness.
Print
Lemon Blueberry Cookies Recipe
- Total Time: 22 minutes
- Yield: 18 servings 1x
- Diet: Vegetarian
Description
Delight in these zesty Lemon Blueberry Cookies, bursting with fresh lemon zest and juicy blueberries for a perfect balance of sweet and tart. With a tender crumb and a lightly crisp edge, these cookies are ideal for any occasion, offering a refreshing twist on classic sugar cookies.
Ingredients
Dry Ingredients
- 2½ cups (300 g) all-purpose flour
- 1 teaspoon cornstarch
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
Wet Ingredients
- 1 cup (226 g) unsalted butter, melted
- 1½ cups (300 g) granulated sugar
- 3 small or medium lemons, zested (about zest from 2 large lemons)
- 1 large egg, room temperature
- 1 large egg yolk, room temperature
- 1 teaspoon (5 ml) vanilla extract
Additional
- 1 cup (105 g) fresh blueberries
- ¼ cup (50 g) granulated sugar for rolling (optional)
Instructions
- Preheat and prepare baking sheets: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats to prevent sticking.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, cornstarch, baking powder, baking soda, and salt. Set aside.
- Combine wet ingredients: In a large bowl, whisk the melted unsalted butter and granulated sugar until smooth and combined. Add the lemon zest, mixing well to distribute the zest evenly for a fragrant base.
- Add eggs and vanilla: Beat in the large egg and egg yolk, both at room temperature, followed by the vanilla extract. Whisk until the batter is smooth and slightly creamy.
- Incorporate dry ingredients: Gradually add the dry flour mixture to the wet mixture, stirring gently until just combined; avoid overmixing to keep cookies tender.
- Fold in blueberries: Carefully fold in the fresh blueberries, distributing them evenly but gently to prevent crushing.
- Form cookie dough balls: Using a tablespoon or cookie scoop, portion out dough balls about 1 to 1½ inches in diameter. For an optional sweet crust, roll each dough ball in the ¼ cup granulated sugar.
- Arrange and bake: Place the dough balls onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading. Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden but the centers remain soft.
- Cool and enjoy: Remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This helps them set and develop the perfect texture.
Notes
- Use room temperature eggs for better mixing and texture.
- Freezing the blueberries before adding can help prevent them from bleeding into the dough.
- The optional sugar rolling adds a subtle crunch and sparkle to the cookies.
- Store cookies in an airtight container at room temperature for up to 5 days.
- For a dairy-free version, substitute butter with a plant-based alternative and ensure all other ingredients fit your dietary needs.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
