If you’re on the hunt for a delightful treat that combines zesty brightness with sweet bursts of juicy fruit, this Lemon Blueberry Cookies Recipe is exactly what you need. These cookies are the perfect balance of tangy lemon flavor and fresh blueberries, finished with a touch of sweetness from white chocolate chips that melt into every soft-baked bite. Whether you’re baking for a sunny afternoon tea or a cozy night in, these cookies bring a fresh, fruity joy that’s sure to brighten your day and your dessert plate.
Ingredients You’ll Need
Don’t let the simplicity of these ingredients fool you. Each one plays a crucial role in building the cookie’s tender texture, refreshing taste, and beautiful color. With everyday pantry staples meeting fresh lemons and berries, this recipe is as accessible as it is delicious.
- 1/2 cup unsalted butter (softened): Adds richness and ensures a soft, chewy texture.
- 3/4 cup granulated sugar: Sweetens the dough while helping with a tender crumb.
- 1 large egg: Binds the ingredients and contributes to the cookie’s structure.
- 1 tablespoon fresh lemon juice: Provides the essential zesty punch and freshness.
- 1 teaspoon lemon zest: Intensifies the lemon flavor for an aromatic lift.
- 1 1/2 cups all-purpose flour: The sturdy base that balances moisture and structure.
- 1/2 teaspoon baking powder: Helps the cookies rise just enough for a soft, light bite.
- 1/4 teaspoon baking soda: Adds slight leavening and improves texture.
- 1/4 teaspoon salt: Enhances all the flavors and balances sweetness.
- 1/2 cup fresh or frozen blueberries: Bursting pockets of juicy, natural sweetness.
- 1/2 cup white chocolate chips (optional): Adds creamy sweetness and smooth melts throughout.
How to Make Lemon Blueberry Cookies Recipe
Step 1: Prepare Your Oven and Baking Sheet
Start by preheating your oven to 350°F and lining a baking sheet with parchment paper. This simple step ensures your cookies bake evenly and come off the pan without sticking, making cleanup a breeze.
Step 2: Cream Butter and Sugar
In a large mixing bowl, cream the softened butter and granulated sugar together until the mixture turns light and fluffy. This aerates the butter and sugar, creating a delicate crumb and helping the cookies rise beautifully.
Step 3: Add Egg and Lemon
Beat in the egg, fresh lemon juice, and lemon zest until everything is well combined and smooth. The lemon juice and zest will infuse the batter with that irresistible citrus zing.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Mixing these dry ingredients well ensures even distribution of leavening agents so every cookie bakes consistently.
Step 5: Mix Dry Ingredients into Wet
Gradually add the dry ingredient mixture to the wet lemon mixture, stirring gently until just combined. Avoid over-mixing here to keep your cookies tender and soft.
Step 6: Fold in Blueberries and White Chocolate Chips
Gently fold in the fresh or frozen blueberries and white chocolate chips (if using). Pro tip: if using frozen blueberries, toss them in a teaspoon of flour first to prevent the color from bleeding into your dough.
Step 7: Scoop and Bake
Scoop the cookie dough by rounded tablespoons onto your prepared baking sheet, spacing them about 2 inches apart to allow for gentle spreading. Bake for 10 to 12 minutes until the edges turn lightly golden and the centers are set but still soft.
Step 8: Cool Before Enjoying
Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely. This waiting time lets them firm up just right without losing their tender texture.
How to Serve Lemon Blueberry Cookies Recipe
Garnishes
For a beautiful finishing touch, sprinkle a little powdered sugar over the cooled cookies or add a light drizzle of lemon glaze. Fresh lemon zest or a few extra blueberries on the plate can brighten your presentation and hint at the flavors inside.
Side Dishes
These cookies pair wonderfully with a cup of hot tea, a glass of cold milk, or even a splash of sparkling lemonade to complement the zesty lemon notes. For a brunch setting, serve alongside fresh fruit or yogurt for a well-rounded sweet snack.
Creative Ways to Present
Try stacking a few cookies with a dollop of whipped cream or lemon curd between them to create a simple cookie sandwich. Alternatively, create a cookie platter with an assortment of lemon goodies like lemon bars or lemon meringue tarts for a citrus-themed spread your guests will love.
Make Ahead and Storage
Storing Leftovers
Store leftover Lemon Blueberry Cookies Recipe in an airtight container at room temperature for up to 3 days. Keeping them sealed preserves the soft texture and prevents the cookies from drying out.
Freezing
To freeze, place the cooled cookies in a single layer on a baking sheet to flash freeze, then transfer them to a freezer-safe container or bag. They can be frozen for up to 2 months and thawed at room temperature when ready to enjoy.
Reheating
If you want to recreate that just-baked warmth, pop the cookies in a preheated oven at 300°F for 5 minutes or microwave them briefly for about 10 seconds. This will soften the cookie and melt those white chocolate chips for maximum yum.
FAQs
Can I use frozen blueberries in this Lemon Blueberry Cookies Recipe?
Absolutely! You can use frozen blueberries without thawing to prevent the dough from becoming too wet. Tossing them lightly in flour before folding them in also helps keep the dough from turning purple.
Are white chocolate chips necessary in the recipe?
White chocolate chips add a creamy sweetness that pairs beautifully with the tangy lemon and juicy blueberries, but they are optional. The cookies will still be delicious without them, especially if you prefer a purer fruity flavor.
What’s the best way to get soft cookies?
Ensuring you don’t overmix the dough, using softened butter, and not overbaking are key. Chilling the dough for 20 to 30 minutes before baking also helps prevent spreading and keeps the texture tender.
Can I make these cookies gluten-free?
Yes, you can substitute all-purpose flour with a gluten-free blend, but make sure it includes xanthan gum or a similar binder to maintain proper texture. Baking times might vary slightly, so keep an eye on your cookies as they bake.
How do I store these cookies to keep blueberries from drying out?
Store cookies in an airtight container at room temperature. Avoid refrigeration, which can dry them out. The moisture from the blueberries does tend to keep the cookies soft, so sealing them well ensures the fresh, fruity bite lasts.
Final Thoughts
If you’re ready to add a little sunshine and sweetness to your baking repertoire, this Lemon Blueberry Cookies Recipe is a must-try. Easy to make with everyday ingredients and bursting with fresh flavor, these cookies will quickly become a favorite for sharing with friends or treating yourself. Go ahead, bake a batch and enjoy the cheerful bite of lemon and blueberry happiness!
Print
Lemon Blueberry Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 30 minutes
- Yield: 18 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Lemon Blueberry Cookies combine tangy lemon zest and juice with sweet, juicy blueberries for a delightful summer treat. Soft and chewy with a hint of citrus, these cookies are perfect for any occasion and can be enjoyed with or without white chocolate chips for an added sweetness.
Ingredients
Wet Ingredients
- 1/2 cup unsalted butter (softened)
- 3/4 cup granulated sugar
- 1 large egg
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
Add-ins
- 1/2 cup fresh or frozen blueberries (if using frozen, do not thaw)
- 1/2 cup white chocolate chips (optional)
Instructions
- Preheat and prepare baking sheet: Preheat oven to 350°F and line a baking sheet with parchment paper to prevent sticking and facilitate easy cookie removal.
- Cream butter and sugar: In a large mixing bowl, beat together the softened butter and granulated sugar until the mixture becomes light and fluffy, creating a good base for the cookies.
- Add wet flavorings: Beat in the egg, fresh lemon juice, and lemon zest until fully incorporated, ensuring the cookies have a fresh citrus flavor.
- Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt to evenly distribute the leavening agents and seasoning.
- Mix dry and wet ingredients: Gradually add the dry mixture to the wet mixture, stirring until just combined to avoid overworking the dough and keep cookies tender.
- Fold in blueberries and chips: Gently fold in the fresh or frozen blueberries and white chocolate chips if using, being careful not to crush the berries.
- Scoop dough onto sheet: Using rounded tablespoons, drop cookie dough onto the prepared baking sheet, spacing each about 2 inches apart to allow for spreading.
- Bake cookies: Bake for 10–12 minutes or until the edges are lightly golden and centers appear set, indicating the cookies are properly cooked through.
- Cool cookies: Allow the cookies to cool on the baking sheet for 5 minutes to firm up before transferring them to a wire rack to cool completely.
Notes
- Chilling the dough for 20–30 minutes before baking helps prevent excessive spreading and results in thicker cookies.
- If using frozen blueberries, toss them in a teaspoon of flour before folding into the dough to minimize color bleeding and keep the dough from turning purple.
