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Lemon Blueberry Cookies Recipe

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4.4 from 48 reviews

These Lemon Blueberry Cookies combine the zesty brightness of lemon with juicy bursts of wild blueberries, baked to golden perfection. With a soft, tender crumb and just the right balance of sweetness, these cookies are a delightful treat perfect for any occasion.

Ingredients

Dry Ingredients

  • 2 3/4 cups All-purpose flour
  • 1/2 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1 tsp Salt

Wet Ingredients

  • 1 cup Unsalted butter (melted and slightly cooled)
  • 1 1/4 cup White granulated sugar
  • 1/4 cup Brown sugar (packed light brown sugar)
  • Zest of 2 lemons
  • 1 tablespoon Lemon juice (freshly squeezed)
  • 1 Large egg (room temperature)
  • 1 Egg yolk (room temperature)

Add-ins

  • 3/4 cup Frozen wild blueberries

Instructions

  1. Melt Butter: Melt the butter in the microwave and pour it into a large mixing bowl. Let it cool for about 15 minutes to avoid cooking the eggs later on.
  2. Preheat Oven: Preheat your oven to 350°F (175°C). Prepare two cookie sheets by lining them with parchment paper.
  3. Prepare Dry Ingredients: In a medium bowl, sift together the all-purpose flour, baking powder, baking soda, and salt to ensure an even mix and to remove any lumps.
  4. Mix Wet Ingredients: To the cooled melted butter, add the white sugar and brown sugar. Mix well until combined. Then add in the lemon zest, lemon juice, large egg, and egg yolk. Mix until the batter is pale and creamy in color.
  5. Combine Mixtures: Gradually add the dry ingredients to the wet ingredients, folding gently with a rubber spatula. Mix just until combined to avoid overworking the dough.
  6. Add Blueberries: Gently fold in the frozen wild blueberries. Be careful not to over mix as the berries will release some color into the dough.
  7. Scoop Dough: Using a large (2 oz) cookie scoop, portion the dough into balls, placing six per cookie sheet for even baking.
  8. Bake: Bake one cookie sheet at a time in the preheated oven for 14-16 minutes or until the edges turn golden brown.
  9. Cool: Allow the cookies to cool on the cookie sheet for 10 minutes before transferring them to a wire rack to cool completely.

Notes

  • Make sure the melted butter is cooled before mixing with eggs to prevent curdling.
  • Do not over mix the dough after adding blueberries to avoid discoloration and tough cookies.
  • Using frozen blueberries helps keep the berries intact during baking.
  • Cooling cookies on the sheet first allows them to set and prevents breaking.
  • For a more intense lemon flavor, add extra lemon zest or a bit more lemon juice to the dough.

Find it online: https://justsosavory.com/lemon-blueberry-cookies-recipe/