Description
Soft and tender lemon blueberry cookies bursting with fresh citrus flavor and sweet blueberries, perfect for a light homemade dessert or afternoon snack.
Ingredients
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1/4 cup brown sugar
- 1 large egg
- 1 tablespoon lemon zest
- 2 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
- 1 cup fresh or frozen blueberries
- 1 tablespoon cornstarch (for coating blueberries)
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, baking powder, and salt.
- In a large bowl, cream the softened butter with the granulated sugar and brown sugar until light and fluffy.
- Add the egg, lemon zest, lemon juice, and vanilla extract, mixing until smooth and well combined.
- Gradually mix the dry ingredients into the wet mixture until a soft dough forms.
- In a small bowl, gently toss the blueberries with cornstarch.
- Carefully fold the blueberries into the cookie dough.
- Scoop tablespoon-sized portions of dough onto the prepared baking sheet, leaving space between cookies.
- Bake for 11–13 minutes until the edges are lightly golden and the centers remain soft.
- Allow cookies to cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.
Notes
- Coating blueberries with cornstarch helps prevent excess moisture in the dough.
- If the dough feels too soft, chill it for 20–30 minutes before baking.
- You can add about 1/2 cup white chocolate chips for a sweeter variation.
- Dried blueberries can be used instead of fresh for a chewier texture.
- Store cookies in an airtight container at room temperature for up to 3 days.
- Cookies can be frozen for up to 2 months in a sealed freezer bag.
Nutrition
- Serving Size: 1 cookie
- Calories: 160 kcal
- Sugar: 12 g
- Sodium: 90 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 23 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 20 mg
