Blueberry Lemon Cookies

5 from 1 vote

Blueberry Lemon Cookies are delicious treats bursting with the 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!

Course Cookies

Cuisine American

Keyword blueberry cookies, blueberry lemon cookies, lemon cookies

Prep Time 30

Cook Time 12

Total Time 42

Servings cookies

Calories 226kcal

Author Sue Ringsdorf

Ingredients

Wet 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

Dry Ingredients:

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.
1 cup unsalted butter, 1 ¼ cups granulated sugar (250 grams)
Add remaining wet ingredients. Then add the egg and yolk, vanilla extract, and lemon zest. Mix again.
1 large egg, 1 large egg yolk, 2 teaspoons vanilla extract, 2 Tablespoons lemon zest
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.
2 ¾ cup all-purpose flour (330 grams), 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon kosher salt, 1/2 teaspoon cornstarch, 3/4 cup freeze-dried blueberries (20 grams)
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, add coarse sugar (optional), and bake in the middle rack in the preheated oven for approximately 12-13 minutes. Bake time will vary.
coarse sugar

Notes

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.

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.

Nutrition