Lemon Blueberry Cookies
Soft, cakey cookies bursting with fresh blueberries and zesty lemon flavor. These easy homemade treats are perfect for any occasion and come together in under 30 minutes.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 18 cookies 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 2 cups all-purpose flour (240g)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened (113g)
- 3/4 cup granulated sugar (150g)
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- Zest from 2 medium lemons
- 2 tablespoons freshly squeezed lemon juice (30ml)
- 3/4 cup fresh blueberries (100g), or frozen (do not thaw), tossed in 1 teaspoon flour
- Optional: 1/2 cup powdered sugar (for glaze)
- Optional: 1-2 tablespoons lemon juice (for glaze)
- Optional: 1/4 cup white chocolate chips
- Optional: 1/4 teaspoon almond extract
Instructions
- Preheat oven to 350°F (175°C). Line a cookie sheet with parchment paper or a silicone baking mat.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, beat butter and sugar together until light and fluffy (about 2-3 minutes on medium speed).
- Beat in egg, vanilla extract, lemon juice, and lemon zest until fully combined.
- Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Do not overmix.
- Toss blueberries in 1 teaspoon flour, then gently fold into the dough with a spatula.
- Using a medium cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheet, spacing about 2 inches apart.
- Bake for 10-12 minutes, or until edges are lightly golden and tops look set. Centers may appear slightly soft.
- Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Optional: Mix powdered sugar with lemon juice to make a glaze. Drizzle over cooled cookies and let set for 15 minutes before serving.
Notes
For best results, use cold blueberries (especially if frozen) and toss them in flour before adding to the dough. Do not overmix after adding flour to keep cookies soft. Chill dough for 15 minutes if too sticky. For extra lemon flavor, add more zest or drizzle with lemon glaze. Cookies are best fresh but can be stored in an airtight container for up to 3 days or frozen for longer storage.
Nutrition
- Serving Size: 1 cookie
- Calories: 110
- Sugar: 8
- Sodium: 55
- Fat: 4.5
- Saturated Fat: 2.5
- Carbohydrates: 16
- Fiber: 0.5
- Protein: 1.5
Keywords: lemon blueberry cookies, lemon cookies, blueberry cookies, easy cookies, summer dessert, homemade cookies, fruit cookies, brunch treats