Blueberry Lemon Cookies Recipe
If you’re ready to brighten up your day with a treat that’s bursting with zesty citrus and juicy berries, these Blueberry Lemon Cookies are simply irresistible. Imagine biting into a soft, fluffy cookie where tangy lemon shines through every morsel, balanced out beautifully by sweet, plump blueberries. Whether you need a quick pick-me-up, you’re hosting friends for coffee, or you just want to bring something special to a potluck, this recipe will have you looking like a baking superstar in under thirty minutes!
Ingredients You’ll Need
The magic of these Blueberry Lemon Cookies is how a handful of pantry staples come together to create something truly special. Each ingredient brings its own character—texture, color, and that unmistakable homemade flavor—to these sunny little cookies.
- Fresh or frozen blueberries (1 cup): The star of the show, giving bursts of tart-sweet juiciness in every bite; if using frozen, thaw and drain well to avoid soggy dough.
- All-purpose flour (2½ cups): The essential base, creating a tender crumb that holds the cookies together without being dry.
- Baking powder (1 teaspoon): Helps the cookies rise and lighten up, so they’re pillowy and soft.
- Baking soda (½ teaspoon): Works in tandem with lemon juice, adding a bit more lift and caramelization to the edges.
- Salt (¼ teaspoon): Just enough to balance the sweetness and intensify the lemony tang.
- Unsalted butter, softened (¾ cup): The heart of a melt-in-your-mouth cookie, bringing richness and moisture.
- Granulated sugar (1 cup): Classic sweetness that helps the edges crisp up just right.
- Large egg (1): Binds everything together while adding a little extra richness.
- Vanilla extract (1 teaspoon): Rounds out the citrus flavors and gives warmth to every cookie.
- Zest of 1 lemon: This is your secret weapon for fragrant, pure lemon flavor—don’t skip it!
- Fresh lemon juice (2 tablespoons): Adds tart brightness and extra moisture, ensuring every bite is lively and soft.
- Powdered sugar (½ cup, for optional glaze): For a silky-sweet finish that makes the cookies look as good as they taste.
- Lemon juice (1 tablespoon, for optional glaze): The final hit of citrus that brings the glaze (and the cookie!) to life.
How to Make Blueberry Lemon Cookies
Step 1: Prepare the Baking Sheets
Begin by preheating your oven to 350°F (175°C). Line a couple of baking sheets with parchment paper—this prevents sticking and makes cleanup a breeze. It’s a small step but makes all the difference for perfectly baked Blueberry Lemon Cookies.
Step 2: Whisk Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. This step ensures the leavening agents and salt are distributed evenly, giving you consistently light cookies for every batch.
Step 3: Cream Butter and Sugar
In a large bowl, cream the softened butter and granulated sugar together until the mixture is light, pale, and fluffy. This introduces air, leading to cookies that are blissfully tender on the inside.
Step 4: Add Egg, Vanilla, and Lemon
Beat in the egg along with vanilla extract, the vibrant lemon zest, and fresh lemon juice. These ingredients bring serious flavor and hold everything together, making sure every cookie is zippy with citrus.
Step 5: Combine Wet and Dry
Gradually add the flour mixture to the butter mixture, mixing just until it all comes together. Over-mixing here can make cookies tough, so stop when no flour streaks remain.
Step 6: Fold in Blueberries
Using a rubber spatula, gently fold in the blueberries. If they’re fresh, fold carefully to avoid crushing them; if using thawed frozen berries, make sure they’re dry before adding them to prevent streaky dough.
Step 7: Portion and Bake
Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart. Bake the Blueberry Lemon Cookies for 12-15 minutes, or until the edges start to turn golden and the centers are just set.
Step 8: Cool and Glaze
Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack. If you want a glossy, tangy finish, whisk powdered sugar with lemon juice and drizzle it over the cooled cookies for a pretty, flavorful glaze.
How to Serve Blueberry Lemon Cookies
Garnishes
For extra pizzazz, sprinkle a bit of fresh lemon zest or even some turbinado sugar over the cookies while the glaze is still wet. A few extra blueberries on the serving platter make your Blueberry Lemon Cookies feel even more celebratory.
Side Dishes
These cookies are delightful with a hot cup of tea, a glass of cold milk, or even nestled alongside a scoop of vanilla ice cream. The tart and sweet notes pair especially well with simple sides that won’t overpower their delicate flavor.
Creative Ways to Present
For a fun twist, stack a few cookies and tie them up with ribbon for a charming homemade gift. Arrange them on a bright platter dotted with lemon slices, or make a “cookie board” with fresh berries and mint sprigs for an irresistible treat table.
Make Ahead and Storage
Storing Leftovers
Once completely cooled, store your Blueberry Lemon Cookies in an airtight container at room temperature. They’ll stay soft and fresh for up to three days—if you can resist eating them all in one sitting!
Freezing
These cookies freeze wonderfully. Layer cookies between sheets of parchment paper in an airtight container and freeze for up to two months. Thaw at room temperature whenever the craving hits.
Reheating
If you like your Blueberry Lemon Cookies slightly warm, just pop them in a 300°F oven for 3-5 minutes or microwave in ten-second bursts. They’ll taste wonderfully fresh and just-baked.
FAQs
Can I use frozen blueberries for Blueberry Lemon Cookies?
Absolutely! Just be sure to thaw them properly and pat dry so they don’t add too much moisture to your dough, which helps keep the cookies the right texture.
What if I don’t have fresh lemons?
Bottled lemon juice works in a pinch, but fresh lemon zest really makes these cookies sing. If possible, use fresh lemons for the brightest flavor.
Can I make the dough ahead of time?
Yes! You can refrigerate the dough (covered) for up to 24 hours before baking. Just let it sit out for a few minutes before scooping if it’s too firm.
Do I have to use the glaze?
The glaze is optional but adds a delightful sweet-tart finish. If you prefer your Blueberry Lemon Cookies a little less sweet, they’re still delicious without it.
How do I keep the cookies soft?
Store them in an airtight container with a slice of bread or a marshmallow—the cookies will absorb a little extra moisture and stay soft longer!
Final Thoughts
Blueberry Lemon Cookies have a way of making everyday moments feel extra special. With their vibrant flavor and cheery color, these cookies are guaranteed to brighten up any occasion. I hope you give them a try and share a little sweet sunshine with the people you love!
Print
Blueberry Lemon Cookies Recipe
- Total Time: 30 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
These Blueberry Lemon Cookies are bursting with fresh blueberries and zesty lemon flavor, creating the perfect sweet and tangy treat. Soft and chewy, with a delicate glaze, they are sure to become a favorite for any occasion.
Ingredients
For the Cookies:
- 1 cup fresh or frozen blueberries
- 2½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- zest of 1 lemon
- 2 tablespoons fresh lemon juice
For the Optional Glaze:
- ½ cup powdered sugar
- 1 tablespoon lemon juice
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- Prepare the dry ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- Mix the wet ingredients: In a large bowl, cream the softened butter and granulated sugar until light and fluffy. Beat in the egg, vanilla extract, lemon zest, and lemon juice.
- Combine the mixtures: Gradually add the dry ingredients to the wet mixture, mixing just until combined.
- Add the blueberries: Gently fold in the blueberries, being careful not to crush them.
- Bake the cookies: Drop rounded tablespoons of dough onto the prepared baking sheets, spacing about 2 inches apart. Bake for 12-15 minutes, or until the edges are lightly golden.
- Cool and glaze: Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. For the optional glaze, whisk powdered sugar with lemon juice until smooth and drizzle over cooled cookies.
Notes
- Use fresh blueberries for best texture; frozen blueberries should be thawed and drained.
- The glaze adds a sweet, tangy finish but can be omitted.
- Store cookies in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 12g
- Sodium: 85mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 20mg
