Lemon Blueberry Cookies

These lemon blueberry cookies are bursting with flavor! You only need 10 ingredients, one bowl, they're ready in 25 minutes, and no dough chilling required!

Course Dessert

Cuisine American

Diet Low Lactose, Vegetarian

Prep Time 15

Bake 10

Total Time 25

Servings cookies

Calories 190

Author Gabby Kislanko

Equipment

Ingredients

⅔ cup butter, softened (regular or vegan)
½ cup light brown sugar
½ cup granulated sugar
1 teaspoon lemon juice
½ teaspoon vanilla extract
1 egg
2 Tablespoon lemon zest (2 lemons)
2 cup + 3 Tablespoons all-purpose flour
¾ teaspoon baking soda
¾ teaspoon salt
¾ cup blueberries (frozen NOT thawed, fresh, or freeze dried) SEE NOTES

US Customary - Metric

Instructions

Prep the blueberries if you’re using fresh blueberries! Rinse them and then pat them completely dry with paper towel. Set aside. Preheat your oven to 350 Fahrenheit and line a baking sheet with parchment paper.
In a large bowl with a handheld mixer, or in a stand mixer, beat the butter with the light brown sugar and granulated sugar until light and fluffy.
Add the vanilla extract, lemon juice and egg, beating once more until combined.
Add in the flour, baking soda, salt and lemon zest. Stir together but make sure not to over mix the cookie dough!
Use a rubber spatula to very gently fold in the blueberries.
Using a tablespoon or a cookie scoop, scoop out 1.5 tablespoons of dough. Bake the cookies for 8-11 minutes, or until they’re lightly browned on the edges and the edges are set but the center is still slightly underbaked.
Let the cookies cool on the baking sheet for 10 minutes before removing to a wire cooling rack to cool completely.
These cookies are best enjoyed the day they are baked but if you have leftovers they should be stored in the fridge.

Video

Notes

Note: I highly recommend using a kitchen scale to weigh your dry ingredients. Metric measurements are found above under the "Metric" tab.

Blueberries: If you are using fresh blueberries, be sure that they are completely dry before adding them to the dough (we don't want extra moisture in the dough). If you are using frozen blueberries, do not thaw! Add them to the dough directly from frozen

Measuring Flour: It is important to properly measure your flour using either a kitchen scale or by fluffing it up in the bag with a fork, then using a spoon to scoop the flour into the measuring cup and then use the back of a butterknife to level it off (the is the scoop and level method)

Storage & Freezing Instructions:

These lemon blueberry cookies are best enjoyed on the day of baking. If you need to store them, store in an airtight container in the fridge but just note they might get a little more moist because of the blueberries.

You can also freeze the cookies in a ziploc freezer bag for up to 2 months.

Nutrition