Lemon Blueberry Cookies

When the sun starts shining brighter and those juicy blueberries begin calling your name, I know it’s time to whip up a batch of Lemon Blueberry Cookies. This isn’t just a recipe; it’s a slice of summer, a sweet reminder of lazy afternoons spent outside. I remember the first time I made these cookies—it was a sunny day, and the air was filled with the scent of fresh lemons from my neighbor’s tree. I tossed in a handful of blueberries I had picked up at the farmer’s market, and voilà! Magic happened. The combination of zesty lemon and bursting blueberries is just too good to resist, and trust me, they always disappear faster than I can bake them!

Why you’ll love this recipe

So, why should you lace up your apron and dive into these cookies today? For starters, the flavor is an absolute knockout! Each bite delivers a burst of tart lemony goodness, perfectly balanced with the sweetness of plump blueberries. These cookies are soft, chewy, and just the right amount of sweet—ideal for an afternoon treat or even a late-night snack. Plus, they evoke that delightful, refreshing vibe of summer, no matter what the season is.

But that’s not all—this recipe is so easy to make. You don’t need fancy equipment or culinary sorcery, just some simple pantry staples. It provides a delightful boost of antioxidants from the blueberries and a zing of vitamin C from the lemons, making each cookie feel just a little less indulgent. So, not only do you satisfy your sweet tooth, but you can also savor them guilt-free. Who doesn’t love that?

Gather these ingredients

Let’s talk about the magic potions you’ll need. Here’s what to gather for these delectable cookies:

• 1 cup granulated sugar: This brings the essential sweetness, making our cookies melt-in-your-mouth good. If you’re looking for a healthier alternative, feel free to experiment with coconut sugar or a natural sweetener.

• 1/2 cup unsalted butter, softened: This creamy delight adds richness and moisture to the mix. If you’re vegan, you can swap it for coconut oil or a plant-based butter, but let it soften to maintain that perfect texture.

• 1 large egg: Vital for binding everything together, giving our cookies that delightful chewiness. If you’re egg-free, try 1/4 cup unsweetened applesauce as a substitute.

• 1 tablespoon lemon zest: The zest will provide that intense lemon flavor, making your cookies sing with brightness! Grate it finely so it releases those aromatic oils beautifully.

• 2 tablespoons lemon juice: This adds that essential tartness, making every bite a flavor explosion. Freshly squeezed juice is best, but bottled works too if you’re in a pinch.

• 1 1/2 cups all-purpose flour: This is the backbone of our cookies. For a gluten-free option, you can use a 1:1 gluten-free flour blend, and don’t forget to check if it includes xanthan gum.

• 1/2 teaspoon baking soda: A little lift is all we need—that’s what this salty powder provides, making our cookies rise lightly.

• 1/4 teaspoon salt: Just a sprinkle to enhance all those sweet and sour flavors. It’s like the secret handshake among our ingredients!

• 1 cup blueberries (fresh or frozen): These little gems are the stars of the show. If you opt for frozen berries, don’t worry about thawing them; just toss them in directly.

Step-by-step instructions

Ready to dive into the process? Let’s get those cookies in the oven!

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. This will prevent any sticky situations when it’s time to remove the cookies.

2. In a large bowl, cream together the sugar and softened butter until light and fluffy. This usually takes about 3-4 minutes with an electric mixer. It’s magical to see the transformation!

3. Beat in the egg, lemon zest, and lemon juice until everything is beautifully combined. Make sure you scrape down the sides of the bowl—nothing should go to waste.

4. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add this dry mix to the wet ingredients. Gently mix until just combined; we don’t want to overwork the dough.

5. Now, it’s time for the star—the blueberries! Fold them in gently to disperse them throughout the batter.

6. Drop spoonfuls of the dough onto the prepared baking sheet, spacing them about 2 inches apart. Remember, they will spread a little as they bake!

7. Bake in the preheated oven for 10-12 minutes or until the edges are lightly golden. The aroma drifting through your kitchen will be pure bliss!

8. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. This is the hard part; the fragrance will tempt you!

Best way to enjoy it

So how do we serve these little droplets of sunshine? I love enjoying them warm, right out of the oven, with a glass of cold milk or herbal tea. The contrast of the warm cookie and the chilled drink is just heavenly!

If you’re feeling adventurous, try adding a light glaze on top made of powdered sugar and lemon juice—it takes these cookies to a whole new level. You might even want to add a dollop of whipped cream or serve them alongside a scoop of vanilla ice cream for an indulgent treat.

Storage and reheating tips

Now, what to do if you have extras (though I doubt they’ll last long)! To keep your cookies fresh, store them in an airtight container at room temperature for up to a week. If you want to make a larger batch, these cookies also freeze beautifully. Just keep them in a freezer-safe bag or container, and they’ll last up to three months. When you’re ready to enjoy, simply thaw them at room temperature or heat them quickly in the microwave for a tasty treat.

Helpful cooking tips

Here are a few extra nuggets I’ve picked up that might help you make these cookies sing even more!

• Use room temperature ingredients: This helps everything blend better and gives you that perfect texture.

• Don’t skip the zest: It’s like adding a dash of sunshine to every bite!

• Try different berries: Raspberries or strawberries are good substitutes and bring their unique flavor twist.

Creative Twists

Feeling like experimenting? Here are some fun variations you can try:

• Add white chocolate chips: They play nicely with the tartness of the blueberries and the citrus zing—sweet and zesty perfection!

• Make it a lemon poppy seed cookie: Simply add 1 tablespoon of poppy seeds for a delightful crunch.

• Mix in some nuts: Walnuts or pecans could add a nice crunch if you’re a fan of the added texture.

Ingredients list

• 1 cup granulated sugar
• 1/2 cup unsalted butter, softened
• 1 large egg
• 1 tablespoon lemon zest
• 2 tablespoons lemon juice
• 1 1/2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup blueberries (fresh or frozen)

How to prepare it

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Cream together the sugar and butter until light and fluffy.
3. Beat in the egg, lemon zest, and lemon juice.
4. Whisk together the flour, baking soda, and salt in a separate bowl. Gradually add this dry mix to the wet ingredients until just combined.
5. Gently fold in the blueberries.
6. Drop spoonfuls of dough onto the baking sheet, spaced about 2 inches apart.
7. Bake for 10-12 minutes until edges are lightly golden.
8. Cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Your questions answered

• Can I use frozen blueberries? Absolutely! Just fold them in without thawing.
• How long do they keep? They stay fresh for about a week at room temperature in an airtight container.
• Can they be made gluten-free? Yes, just swap the all-purpose flour with a gluten-free blend!
• What can I use instead of butter? Coconut oil or vegan butter works well.
• What’s a good drink pairing? Enjoy these cookies with iced tea, lemonade, or a chilled glass of milk!

These Lemon Blueberry Cookies are not just another dessert—they’re a piece of summertime bliss. They’re easy to make, deliciously unique, and a joy to share with friends and family. I hope you give them a try, and don’t hesitate to get creative with your own twists. Join me in the kitchen, and let’s keep this cooking adventure alive—can’t wait to hear about your cookie creations!

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Lemon Blueberry Cookies

Difficulty: Beginner Prep Time Cook Time Rest Time Total Time 27 hrs

Cooking Temp: 350  F Servings: 24 Estimated Cost: $ 10 Calories: 120

Best Season: Summer

Description

These Lemon Blueberry Cookies are soft, chewy, and filled with the bright flavors of fresh lemons and plump blueberries. An easy and delicious treat for any occasion!

Ingredients

Scale

1/2x 1x 2x 3x

Main Ingredients

• 1 cup granulated sugar (May substitute with coconut sugar or natural sweeteners.)
• ¹⁄₂ cup unsalted butter, softened (Can be replaced with coconut oil or plant-based butter for a vegan option.)
• 1 large egg (Substitute with 1/4 cup of unsweetened applesauce for egg-free version.)
• 1 tablespoon lemon zest (Grate finely for best flavor.)
• 2 tablespoons lemon juice (Freshly squeezed is preferred.)
• 1 ¹⁄₂ cups all-purpose flour (A gluten-free blend can be used as a substitute.)
• ¹⁄₂ teaspoon baking soda (Provides necessary lift.)
• ¹⁄₄ teaspoon salt (Enhances flavor.)
• 1 cup blueberries (fresh or frozen) (No need to thaw if using frozen.)

Instructions

Baking Steps

1. Preheat and Prepare

   Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
   This prevents the cookies from sticking.
   Mark as complete

2. Cream Ingredients

   In a large bowl, cream together the sugar and softened butter until light and fluffy.
   This usually takes about 3-4 minutes with an electric mixer.
   Mark as complete

3. Add Wet Ingredients

   Beat in the egg, lemon zest, and lemon juice until fully combined, scraping the sides of the bowl.
   Mark as complete

4. Combine Dry Ingredients

   In a separate bowl, whisk together flour, baking soda, and salt. Gradually add to wet ingredients until just combined.
   Do not overmix the dough.
   Mark as complete

5. Fold in Blueberries

   Gently fold in the blueberries.
   Mark as complete

6. Shape Cookies

   Drop spoonfuls of dough onto the prepared baking sheet, spaced about 2 inches apart.
   Cookies will spread while baking.
   Mark as complete

7. Bake

   Bake in the preheated oven for 10-12 minutes or until edges are lightly golden.
   Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack.
   Mark as complete

Nutrition Facts

Servings 24

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Amount Per Serving

Calories 120kcal

% Daily Value *

Total Fat 5g8%

Saturated Fat 3g15%

Trans Fat 0g

Cholesterol 15mg5%

Sodium 50mg3%

Potassium 50mg2%

Total Carbohydrate 18g6%

Dietary Fiber 1g4%

Sugars 9g

Protein 1g2%

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Vitamin A 100 IU

Vitamin C 2 mg

Calcium 20 mg

Iron 0.5 mg

Vitamin D 0 IU

Vitamin E 0 IU

Vitamin K 0 mcg

Thiamin 0 mg

Riboflavin 0.1 mg

Niacin 0 mg

Vitamin B6 0 mg

Folate 5 mcg

Vitamin B12 0 mcg

Biotin 0 mcg

Pantothenic Acid 0 mg

Phosphorus 20 mg

Iodine 0 mcg

Magnesium 5 mg

Zinc 0 mg

Selenium 0 mcg

Copper 0 mg

Manganese 0 mg

Chromium 0 mcg

Molybdenum 0 mcg

Chloride 0 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Store cookies in an airtight container at room temperature for up to a week or freeze for three months.

Keywords: lemon blueberry cookies, cookies, summer dessert, easy cookies, blueberry recipes