Lemon blueberry cookies are a delightful fusion of tangy lemon and sweet blueberries, creating a soft, chewy treat perfect for spring gatherings, afternoon tea, or family desserts. These cookies, inspired by classic American baking, bring a refreshing, homestyle charm to any occasion with their vibrant flavors. Their straightforward preparation makes them ideal for bakers of all skill levels, while their bright, fruity profile appeals to all ages. These cookies offer a burst of sunshine in every bite, making them a joyful addition to any table.
Ingredients
- 2 1/4 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 3/4 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1/4 cup light brown sugar, packed
- 1 large egg
- 2 tbsp lemon zest (from about 2 lemons)
- 2 tbsp fresh lemon juice
- 1 tsp vanilla extract
- 1 cup fresh blueberries (or frozen, thawed, and patted dry)
- Optional: 1/2 cup white chocolate chips, for added sweetness
- Optional: 1 tbsp coarse sugar, for sprinkling
Step-by-Step Process
- Preheat Oven: Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
- Mix Dry Ingredients: In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
- Cream Butter and Sugars: In a large bowl, use a hand mixer to cream softened butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
- Add Wet Ingredients: Beat in the egg, lemon zest, lemon juice, and vanilla extract until well combined.
- Combine Mixtures: Gradually add dry ingredients to the wet mixture, mixing until just combined. Gently fold in blueberries and optional white chocolate chips, being careful not to crush the berries.
- Shape Cookies: Scoop 1.5 tbsp portions of dough, roll into balls, and place 2 inches apart on prepared baking sheets. Sprinkle with optional coarse sugar.
- Bake and Serve: Bake for 10-12 minutes, until edges are lightly golden. Cool on the baking sheet for 5 minutes, then transfer to a wire rack. Serve warm or at room temperature.
Tips for a Better Lemon Blueberry Cookies
- Use fresh blueberries for the best texture; pat dry to avoid excess moisture.
- Zest lemons finely to maximize flavor without bitterness.
- Chill dough for 30 minutes if it’s too sticky to handle.
- Avoid overmixing to keep cookies soft and chewy.
- Use room-temperature butter for a smoother batter.
- Bake one sheet at a time for even cooking.
- Cool cookies on the sheet briefly to set their shape.
- Taste batter to adjust lemon juice for desired tanginess.
Variations and Customization
- Lemon Glaze Cookies: Drizzle with a glaze (1 cup powdered sugar + 2 tbsp lemon juice) after cooling.
- Vegan Cookies: Use plant-based butter, flax egg (1 tbsp flaxseed + 3 tbsp water), and dairy-free chocolate chips.
- Gluten-Free Cookies: Substitute with gluten-free flour blend.
- Almond Lemon Cookies: Add 1/2 tsp almond extract and 1/4 cup sliced almonds.
- Cranberry Lemon Cookies: Replace blueberries with dried cranberries for a tart twist.
- Low-Sugar Cookies: Reduce granulated sugar to 1/2 cup and omit white chocolate chips.
- Coconut Lemon Cookies: Mix in 1/4 cup shredded coconut for texture.
- Spiced Lemon Cookies: Add 1/4 tsp ground cardamom for a warm note.
Storage and Serving Tips
- Store in an airtight container at room temperature for up to 3 days.
- Refrigerate for up to 1 week to maintain freshness.
- Freeze baked cookies or dough balls for up to 2 months; thaw dough before baking.
- Serve with tea, coffee, or lemonade for a refreshing pairing.
- Use leftovers in dessert parfaits with yogurt and fruit.
- Keep cookies in a single layer to prevent sticking.
- Avoid leaving out for more than 2 hours to preserve texture.
- Pair with fresh berries or whipped cream for a dessert platter.
Nutritional Information
Based on 24 servings (1 cookie):
- Calories: 140 kcal
- Total Fat: 7g
- Saturated Fat: 4g
- Trans Fat: 0g
- Cholesterol: 25mg
- Sodium: 110mg
- Total Carbohydrates: 18g
- Dietary Fiber: 1g
- Sugars: 9g
- Protein: 2g
- Vitamin A: 4% Daily Value
- Vitamin C: 6% Daily Value
- Calcium: 2% Daily Value
- Iron: 4% Daily Value
Note: Nutritional values vary based on ingredient brands and optional additions like white chocolate. These cookies are moderate in fat and sugar, with some fiber and vitamin C from blueberries and lemon. For dietary needs, try vegan or low-sugar variations. Their balanced profile makes them a delightful treat.
Conclusion
This lemon blueberry cookies recipe delivers a zesty, fruity treat that’s both refreshing and comforting, perfect for any occasion from casual snacks to festive gatherings. Its ease of preparation and customizable options make it a favorite for home bakers. The bright lemon and juicy blueberries create a harmonious flavor that lifts the spirits. This recipe is sure to become a cherished staple, loved for its homestyle charm and vibrant taste.
Lemon Blueberry Cookies Recipe: Zesty Sweet Treats
Ingredients
- 2 ¼ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- ¾ cup unsalted butter softened
- ¾ cup granulated sugar
- ¼ cup light brown sugar packed
- 1 large egg
- 2 tbsp lemon zest from about 2 lemons
- 2 tbsp fresh lemon juice
- 1 tsp vanilla extract
- 1 cup fresh blueberries or frozen, thawed, and patted dry
- Optional: 1/2 cup white chocolate chips for added sweetness
- Optional: 1 tbsp coarse sugar for sprinkling
Instructions
- Preheat oven to 350°F; line baking sheets with parchment.
- Whisk flour, baking soda, and salt.
- Cream butter and sugars; add egg, lemon zest, juice, and vanilla.
- Mix in dry ingredients; fold in blueberries and optional chips.
- Scoop dough, sprinkle with sugar, and bake 10-12 minutes.
- Cool on sheet 5 minutes, then transfer to rack.
Notes
- Use fresh blueberries for best texture.
- Chill dough if sticky.
- Bake until edges are golden.
- Serve with tea or lemonade.
