Blueberry Lemon Cookies
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Blueberry Lemon Cookies are delicious treats bursting with a combination of tangy lemon zest and freeze-dried blueberries, nestled within a soft, buttery cookie base. These cookies have a perfect balance of sweetness and citrus, are simple to make, and are treats that the whole family will love!
Blueberry Cookies
Tis the season for all things blueberry and lemon – one of my favorite times of year. That being said, you can make these cookies any time of year, especially due to us using freeze-dried berries.
For other lemon blueberry combos, try our Blueberry Lemon Coffee Cake, Blueberry Lemon Pancakes, Lemon Blueberry Streusel Muffins, and Glazed Lemon Blueberry Scones. Please let me know which one you try first!
Why This Recipe Works:
- SIMPLE INGREDIENTS – We’re using simple ingredients for these chewy cookies. See the full list of ingredients below.
- SWEET AND TART – The blend of the sweet berries and the tart lemon is what makes these cookies unique.
- SOFT AND CHEWY – These lemon blueberry cookies are soft on the insides with crispy edges.
- IMPRESSIVE FOR GUESTS – The perfect cookie to surprise your guests!
Ingredients Used:
I recommend using a kitchen scale to measure the flour to make sure you’ll achieve the right texture. However, you can also use the spoon and level method of measuring as well.
- Unsalted Butter
- Granulated Sugar
- Large Egg plus one Yolk
- Vanilla Extract
- Lemon Zest
- All-Purpose Flour
- Baking Soda
- Baking Powder
- Kosher Salt
- Cornstarch
- Freeze-Dried Blueberries – While I used just one package of blueberries, you could use more for a more intense blueberry flavor.
NOTE: I tested this recipe with frozen blueberries and fresh blueberries. The taste was good but the texture was very wet which is why this recipe uses freeze-dried blueberries instead. That being said, fresh berries would work better than frozen.
How to make this Lemon Blueberry Cookies Recipe:
Step 1
Zest the lemons. Rinse and dry two large lemons. Use a microplane to zest both of them. You should get about two tablespoons of zest.
Step 2
Cream butter and sugar. In the bowl of a stand mixer with a paddle attachment, combine the softened butter and sugar until creamy.
Step 3
Add remaining wet ingredients. Then add the egg and yolk, vanilla extract, and lemon zest. Mix again.
Step 4
Add dry ingredients. Add in the flour, baking powder, baking soda, kosher salt, and cornstarch. Mix again until just combined. Then stir in the freeze-dried blueberries.
Step 5
Form cookie balls. Use a cookie scoop to form 18 equal-sized cookie balls. Place on a baking sheet, cover with plastic wrap and chill in the refrigerator for at least two hours.
Step 6
Prep. Preheat oven to 350 degrees. Prepare two cookie sheets with parchment paper.
Step 7
Bake. Place 6 cookie balls on a tray at a time and bake in the middle rack in the preheated oven for approximately 12-13 minutes. Bake time will vary.
Storing and Freezing
- Store cookies in an airtight container on your countertop for 3-4 days.
- Freeze cookies in a freezer bag for up to three months.
- You can also freeze the cookie balls and then bake fresh cookies whenever the craving hits.
Recipe FAQs:
Fresh or frozen blueberries contain too much moisture for these cookies. Using freeze-dried blueberries provides you the taste with a nice texture.
Chilling the cookie dough for a couple of hours in the refrigerator can help prevent the cookies from spreading too much while baking and can also enhance the flavor.
Lemon zest adds ultimate lemon flavor. Adding juice will create too much moisture in this recipe. As an alternative, you could try using a teaspoon of lemon extract in place of the zest.
The cookies are done when the edges are lightly golden brown and set, and the centers are no longer gooey. It usually takes about 12-13 minutes at 350°F but baking times may vary depending on your oven.
Kitchen Tools Used: (affiliate links)
You’ll also need some Freeze-Dried Blueberries too.
xoxo ~Sue
Blueberry Lemon Cookies
Ingredients
- 1 cup unsalted butter – softened to room temperature
- 1 ¼ cups granulated sugar (250 grams)
- 1 large egg – at room temp
- 1 large egg yolk – at room temp
- 2 teaspoons vanilla extract
- 2 Tablespoons lemon zest
- 2 ¾ cup all-purpose flour (330 grams)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon cornstarch
- 1/2 teaspoon kosher salt
- 3/4 cup freeze-dried blueberries (20 grams)
- coarse sugar – for topping
Instructions
- Zest the lemons. Rinse and dry two large lemons. Use a microplane to zest both of them. You should get about two tablespoons of zest.
- Cream butter and sugar. In the bowl of a stand mixer with a paddle attachment, combine the softened butter and sugar until creamy.
- Add remaining wet ingredients. Then add the egg and yolk, vanilla extract, and lemon zest. Mix again.
- Add dry ingredients. Add in the flour, baking powder, baking soda, kosher salt, and cornstarch. Mix again until just combined. Then stir in the freeze-dried blueberries.
- Form cookie balls. Use a cookie scoop to form 18 equal-sized cookie balls. Place on a baking sheet, cover with plastic wrap and chill in the refrigerator for at least two hours.
- Prep. Preheat oven to 350 degrees. Prepare two cookie sheets with parchment paper.
- Bake. Place 6 cookie balls on a tray at a time and bake in the middle rack in the preheated oven for approximately 12-13 minutes. Bake time will vary.
Notes
- Store cookies in an airtight container on your countertop for 3-4 days.
- Freeze cookies in a freezer bag for up to three months.
- You can also freeze the cookie balls and then bake fresh cookies whenever the craving hits.
