If you have a soft spot for cookies that burst with bright, lively flavors, then you are in for a real treat with this Lemon Blueberry Cookies Recipe. These cookies combine the tangy zest of fresh lemons with the juicy sweetness of blueberries, creating a delightful balance that feels like sunshine in every bite. The tender texture, with just the right amount of chew and a dusting of sugar on top, makes them irresistible whether you enjoy them with your afternoon tea or as a fresh snack any time of day. This Lemon Blueberry Cookies Recipe captures the essence of spring and summer in a cozy, handheld delight that’s sure to become a favorite in your baking repertoire.
Ingredients You’ll Need
To create these mouthwatering Lemon Blueberry Cookies, you’ll rely on a handful of simple, quality ingredients that each bring something special to the mix. From the soft flour base to the vibrant lemon zest and fresh blueberries, every element plays a key role in texture, flavor, and visual appeal. Here’s what you’ll need to make magic happen in your kitchen:
- 2½ cups (300 g) all-purpose flour: Provides the perfect tender crumb for these cookies.
- 1 teaspoon cornstarch: Adds a slight softness and helps keep the cookies light.
- 1 teaspoon baking powder: Gives just a little lift without overpowering the delicate flavors.
- ¼ teaspoon baking soda: Helps with leavening and browning.
- ½ teaspoon salt: Balances the sweetness and enhances all the flavors.
- 1 cup (226 g) unsalted butter, melted: Adds richness and moisture, ensuring the cookies don’t dry out.
- 1½ cups (300 g) granulated sugar: Sweetens with a classic crunch and helps with texture.
- 3 small or medium lemons, zested (2 large lemons): Provides fresh citrus zing that makes these cookies pop.
- 1 large egg, room temperature: Binds everything together and adds tenderness.
- 1 large egg yolk, room temperature: Boosts richness and creates a luscious texture.
- 1 teaspoon (5 ml) vanilla extract: Adds warmth and depth of flavor.
- 1 cup (105 g) fresh blueberries: Bursting with natural sweetness and juiciness, these berries are the heart of the recipe.
- ¼ cup (50 g) granulated sugar for rolling (optional): Offers a sweet, sparkling finish when you want a little extra crunch.
How to Make Lemon Blueberry Cookies Recipe
Step 1: Mix Dry Ingredients
Start by whisking together the all-purpose flour, cornstarch, baking powder, baking soda, and salt in a medium bowl. This blend forms the sturdy yet tender base of your cookies, ensuring they hold together beautifully while still being soft and cake-like.
Step 2: Combine Wet Ingredients
In a large bowl, pour your melted butter and mix in the granulated sugar until well combined. Then add the lemon zest, egg, egg yolk, and vanilla extract. Stir until the mixture is smooth and fragrant with that lovely citrus aroma.
Step 3: Fold in Dry Mixture and Blueberries
Slowly add the dry ingredients to the wet mixture, stirring gently just until incorporated. Be careful not to overmix, as that can make the cookies tough. Finally, fold in the fresh blueberries with a light touch to avoid crushing them, allowing the fruit’s juiciness to shine through in the cookie.
Step 4: Shape and Roll
Scoop or roll the dough into balls approximately 1.5 inches in diameter. If you like, toss each ball in the extra granulated sugar for a sparkling, sweet crust that adds a delightful texture contrast.
Step 5: Bake to Perfection
Place the cookie balls evenly spaced on a parchment-lined baking sheet. Bake in a preheated oven at 350°F (175°C) for about 10 minutes, or until the edges are lightly golden but the centers remain soft. Let them cool slightly on the sheet before transferring to a wire rack; this will help them firm up without losing their tender bite.
How to Serve Lemon Blueberry Cookies Recipe
Garnishes
If you want to take your cookies up a notch, sprinkle some finely grated lemon zest or a dusting of powdered sugar on top just before serving. Fresh mint leaves make a beautiful, fragrant garnish that pairs wonderfully with the citrus and berry flavors.
Side Dishes
These cookies are perfect alongside a cup of hot tea or freshly brewed coffee to complement their brightness. For a more indulgent treat, serve them with a scoop of vanilla ice cream or a dollop of mascarpone cheese to balance the tangy lemon and sweet blueberries.
Creative Ways to Present
Arrange your Lemon Blueberry Cookies Recipe on a beautiful platter with edible flowers for a stunning visual. You could also sandwich them with lemon-flavored cream cheese frosting to create elegant mini cookie sandwiches, perfect for parties or a special occasion.
Make Ahead and Storage
Storing Leftovers
Keep your leftover cookies fresh by storing them in an airtight container at room temperature for up to 3 days. This will preserve their tender texture and keep the blueberries from drying out.
Freezing
If you want to enjoy these gems later, freeze the unbaked dough balls on a baking tray until firm, then transfer them to a freezer-safe bag. Bake straight from frozen, adding a couple of extra minutes to the baking time. Baked cookies can also be frozen in a sealed container for up to 2 months.
Reheating
To refresh the cookies after storing or freezing, warm them briefly in a 300°F (150°C) oven for 5 minutes. This will bring back the soft texture and revive the fresh lemon aroma beautifully.
FAQs
Can I use frozen blueberries instead of fresh?
Frozen blueberries can be used, but be sure to thaw and drain them well to prevent the dough from getting too wet, which could affect the cookie texture.
Is it necessary to use both an egg and an egg yolk?
Using both adds extra richness and tenderness to the cookies, but you can try with just one whole egg if needed, though the texture may be slightly different.
Can I substitute lemon zest with lemon extract?
Lemon zest provides fresh, natural citrus oils that give the cookies a bright flavor, so it’s best to use zest. If unavailable, lemon extract can be a substitute, but use sparingly as it’s much more concentrated.
What’s the best way to prevent blueberries from sinking?
Toss the blueberries lightly in a bit of flour before folding them into the dough; this helps suspend them evenly throughout the cookies.
Can these cookies be made vegan?
With some ingredient swaps like vegan butter and flax eggs, you can experiment to create a vegan version, but expect differences in texture and flavor.
Final Thoughts
This Lemon Blueberry Cookies Recipe is truly a treasure for anyone who loves the crisp brightness of lemon paired with luscious blueberries in a soft, tender cookie. I encourage you to give this recipe a try—you’ll find every bite feels like a little celebration of fresh flavors and tender textures. Happy baking, and enjoy sharing these delightful cookies with friends and family!
Print
Lemon Blueberry Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 18 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Delight in these bright and chewy Lemon Blueberry Cookies that perfectly balance zesty lemon flavor with bursts of juicy blueberries. Featuring a tender crumb thanks to melted butter and a subtle lift from cornstarch and baking powder, these cookies are ideal for a refreshing treat any time of year.
Ingredients
Dry Ingredients
- 2½ cups (300 g) all-purpose flour
- 1 teaspoon cornstarch
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
Wet Ingredients
- 1 cup (226 g) unsalted butter, melted
- 1½ cups (300 g) granulated sugar
- 3 small or medium lemons, zested (or 2 large lemons)
- 1 large egg, room temperature
- 1 large egg yolk, room temperature
- 1 teaspoon (5 ml) vanilla extract
Fruit
- 1 cup (105 g) fresh blueberries
Optional
- ¼ cup (50 g) granulated sugar for rolling
Instructions
- Preheat the oven: Set your oven to 350°F (175°C) and line baking sheets with parchment paper or silicone mats to prevent sticking.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, cornstarch, baking powder, baking soda, and salt until evenly combined.
- Combine wet ingredients: In a large bowl, mix the melted butter with granulated sugar and lemon zest. Beat in the egg, egg yolk, and vanilla extract until smooth and well incorporated.
- Combine wet and dry mixes: Gradually add the dry ingredients to the wet ingredients, folding gently to create a soft dough. Take care not to overmix.
- Fold in blueberries: Gently fold the fresh blueberries into the dough, ensuring they are evenly distributed without crushing them.
- Shape the cookies: Optional: Roll dough balls in granulated sugar for a crispier, sweeter crust. Scoop approximately 1.5 tablespoon-sized portions of dough and shape into balls. Place them spaced about 2 inches apart on the prepared baking sheets.
- Bake: Bake in the preheated oven for 10 minutes, or until the edges are set and just beginning to turn golden. The centers may still look slightly soft.
- Cool: Allow cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- Use fresh lemons for the best flavor; the zest is essential for the bright lemon aroma.
- Make sure eggs are at room temperature to help bind the dough smoothly.
- Be gentle when folding in blueberries to prevent them from breaking and coloring the dough too much.
- Storing the cookies in an airtight container keeps them fresh for up to 4 days.
- For a tangier cookie, add a teaspoon of lemon juice to the dough.
