Lemon blueberry cookies
These lemon blueberry cookies are soft, chewy, and bursting with bright citrus flavor and juicy blueberries. Perfect for summer picnics or a year-round sweet treat!
Ingredients
Dry Ingredients:
- 315 g all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
Wet Ingredients:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg + 1 egg yolk
- 2 tbsp lemon zest (from 2 lemons)
- 2 tbsp fresh lemon juice
- 1 tsp vanilla extract
Add-Ins:
- 1 cup fresh or frozen blueberries
- ½ cup white chocolate chips Optional
Instructions
Prep:
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
Make Dough:
- Cream butter and sugar until fluffy. Beat in egg, yolk, lemon zest, juice, and vanilla.
- Whisk flour, baking soda, and salt in a separate bowl. Gradually add to wet ingredients.
Fold in Blueberries:
- Gently fold in blueberries (and white chocolate chips if using) with a spatula.
Chill:
- Cover and refrigerate dough for 30 minutes (prevents spreading).
Bake:
- Scoop 1½-tbsp dough balls onto sheets, spacing 2 inches apart.
- Bake 10-12 minutes until edges are golden but centers are soft.
Cool:
- Let cookies rest on sheet for 5 minutes before transferring to a wire rack.
Notes
-
Storage:
- Room temperature: 3-5 days in an airtight container.
- Freezer: Dough or baked cookies freeze well for 2 months.
-
Substitutions:
- Gluten-free: Use 1:1 GF flour blend.
- Vegan: Substitute butter for coconut oil and use flax eggs.
- Tip: For frozen blueberries, add directly from freezer to prevent bleeding.
Nutrition
Calories: 140kcalCarbohydrates: 18gProtein: 2gFat: 7g
Tried this recipe?Let us know how it was!