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Lemon Blueberry Cookies

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  • Author: Stephanie
  • Prep Time: 10 minutes
  • Chill Time: 30 minutes
  • Cook Time: 12 minutes
  • Total Time: 52 minutes
  • Yield: 15-18 cookies 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

These Lemon Blueberry Cookies are soft, chewy, and bursting with fresh, tangy flavors. They’re made with lemon zest and juicy blueberries, creating a refreshing treat perfect for spring and summer.

Ingredients

Scale
  • 10 tablespoons unsalted butter, melted and slightly cooled
  • 1 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon lemon extract (optional, for extra lemon flavor)
  • 1 1/2 cups all-purpose flour
  • 1 tablespoon fresh lemon zest
  • 1 teaspoon baking soda
  • 1 1/4 cups fresh blueberries

Instructions

  • Prepare the Dough:

    • In a large mixing bowl, whisk together the melted butter and granulated sugar until smooth.
    • Add the egg, vanilla extract, and lemon extract. Whisk to combine.

  • Add Dry Ingredients:

    • Add the flour, lemon zest, and baking soda to the wet ingredients. Stir until just combined, being careful not to overmix.

  • Fold in the Blueberries:

    • Gently fold in the blueberries, being careful not to crush them. Cover the bowl and refrigerate the dough for at least 30 minutes to 1 hour to prevent spreading.

  • Bake the Cookies:

    • Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
    • Scoop out 2-tablespoon-sized portions of dough and place them on the baking sheet, spacing them about 2 inches apart.
    • Bake for 10-12 minutes, or until the edges are slightly golden. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

  • Optional Lemon Glaze:

    • For added sweetness, mix 1/2 cup powdered sugar with 1 tablespoon lemon juice and drizzle over the cooled cookies.

Notes

  • Storage: Store in an airtight container at room temperature for up to 4 days or freeze for up to 2 months.
  • Using Frozen Blueberries: If using frozen berries, do not thaw; add them directly to the dough to minimize color bleeding.

Find it online: https://recipe.ukfinda.com/lemon-blueberry-cookies/