Imagine biting into a chewy cookie that bursts with the freshness of summer in every bite. That’s exactly what you get with these delightful lemon blueberry cookies. The unique flavor combination of tangy lemon and sweet, juicy blueberries makes these homemade cookies a standout.These gourmet cookies aren’t just about the taste; their texture is equally amazing. The outside is slightly crisp, giving way to a soft, chewy interior that’s dotted with plump, baked blueberries. Whether you’re looking for delicious snack ideas, sweet treats for tea time, or easy baking dessert ideas that scream summer, these lemon blueberry cookies are a must-try. They embody the essence of summer recipes, combining the fresh flavors of lemon and blueberries in a delightful, easy-to-make package suitable for any occasion.
Ingredients
The ingredients for these lemon blueberry cookies are straightforward and easily adaptable based on your dietary preferences. Here’s what you’ll need:
- 1/2 cup unsalted butter, softened (substitute with coconut oil for a dairy-free option)
- 3/4 cup granulated sugar (you can use a 1:1 sugar substitute if preferred)
- 1 large egg, at room temperature (flax eggs work wonderfully here for a vegan twist)
- 1 teaspoon vanilla extract
- Zest of 1 lemon, for that irresistible lemon flavor
- Juice of 1 lemon, make is a larger lemon for more lemon flavor. Not one of those teeny-weeny things!
- 1/4 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 2 cups all-purpose flour (gluten-free all-purpose flour can be used as a 1:1 substitute)
- 1 cup fresh blueberries, for a splash of blueberry flavor and chewy texture
Remember, the key to perfect lemon blueberry cookies lies not just in the ingredients, but in how we mix them together to create something truly delightful. Now, let’s move on to putting these ingredients to work and baking some gourmet cookies that scream summer!
Video on How to Make Lemon Blueberry Cookies:
How to Make Lemon Blueberry Cookies
Preheat oven to 350°F. Line a cookie sheet with parchment paper or silicone baking mats.
Zest and juice your lemon. Keep the zest and juice separate for now.
In a large mixing bowl, cream your butter and sugar together until they are light and fluffy. This part is crucial for getting fluffy cookies in the end, so don’t skip it!
Add your egg, vanilla and lemon juice to your butter and sugar. Mix until everything is smooth and well-incorporated.
Add your flour, baking powder, baking soda and salt to your mixture. Beat everything until smooth, but try not to overmix (e.g. don’t put stuff in your stand mixer for five minutes, walk away to check on your kids and then come back another five minutes later. If you do that, your cookies will be kind of thick rather than fluffy and soft.)
Gently fold in your blueberries and lemon zest.
Place your cookies on a cookie sheet, leaving some room for spread. You should still be able to fit 12 of these cookies on a large cookie sheet just fine. I like to a tablespoon measuring spoon to kind of make sure all my cookies are the same size.
Bake your cookies for 12-15 minutes. You’ll know they’re done when the bottoms are starting to firm up and be golden. Remove your cookies from the oven and let them sit on the cookie sheet for a couple minutes before moving them to a wire rack to cool completely.
Variations
Let’s talk tweaking! Making these lemon blueberry cookies even more unforgettable or fitting them into different dietary needs can be both fun and rewarding. For those on a gluten-free journey, swapping all-purpose flour with a gluten-free blend is a breeze. And here’s a whisper for the vegans out there: replace butter with coconut oil and use ¼ cup of applesauce instead of eggs. Your cookies will still dance with those zesty lemon and sweet blueberry flavors, I promise.
Now, for an artistic touch, consider playing with other berries or even citrus. Imagine a raspberry lime version, or if you’re feeling daring, a blackberry orange combo. Each bite will still whisk you off to those sun-dappled, summer recipes realms but with a twist. Tossing in some chopped nuts or white chocolate chips could also introduce an unexpected crunch or sweetness. Remember, the beauty of homemade cookies is in the freedom to experiment, so let your kitchen counter be your canvas!
How to Store
After you’ve indulged in the sweet and tangy bliss of homemade lemon blueberry cookies, you might find yourself with a few too many to consume in one sitting. Fear not! I’ve got you covered on the best practices to keep these delightful treats fresh. For short-term storage, ensure your lemon blueberry cookies are completely cooled before you tuck them away. This prevents condensation build-up, which can lead to sogginess – and no one likes a soggy cookie! Place them in an airtight container, separating layers with parchment paper to preserve that perfect chewy texture. If you’re looking to keep them longer, these citrus and berry delights freeze beautifully. Just wrap them individually in cling film and store in a freezer-safe bag. When you’re ready for a snack, thaw them at room temperature, and they’ll be just as zesty and delicious as fresh-baked.
Pro Tips for Perfect Lemon Blueberry Cookies
Baking cookie recipes like these delightful lemon blueberry cookies has led me to gather a treasure trove of pro tips just for you. Whether you’re a fan of citrus recipes, berry recipes, or simply adore homemade cookies, these tips will ensure your sweet treats turn out perfect each time.
Chill your dough: If you have time, before you scoop that dough onto your baking sheet, give it a nice, long chill in the fridge. The trick here is to prevent those mouthwatering fresh berries from sinking to the bottom. A chilled dough helps keep everything evenly suspended! Now, is this necessary?? Not super necessary. If you have to bake in multiple batches, though, I would definitely store your unbaked dough in the fridge while you bake.
Room temperature ingredients: I can’t stress enough how crucial it is for your butter and eggs to be at room temperature. This simple step is the backbone of achieving that chewy, melt-in-your-mouth consistency we all love in a cookie. I know, I know. I just told you to chill your dough! It’s kinda weird. But having room temperature butter and eggs makes mixing easier. However, having chilled dough makes cookies prettier. So, I recommend having room temperature ingredients to mix, and then to chill your dough for a big before baking.
Gentle folding: When it’s time to add your blueberries, gently fold them into the dough. This method prevents the blueberries from breaking and turning your dough into a purplish-grey mess. Now, your cookies will still taste fine if this happens! Also, it kind of always happens a little bit. But you can prevent this from happening by gently folding in blueberries with a rubber spatula.
Friends don’t let friends use warm cookie sheets: If you have to bake this recipe in multiple batches, make sure you don’t put raw cookie dough on a cookie sheet that just came out of the oven! You want your raw dough to go on a cold (or room temperature) cookie sheet before baking.
Equipped with these tips, I’m confident you’ll bake the most amazing lemon blueberry cookies!
FAQs
I understand that baking can sometimes seem like wizardry, but fret not! I’m here to break it down for you, ensuring your cookie adventure is nothing short of a delightful success.
Can I use frozen blueberries instead of fresh? Yes, you absolutely can! While fresh berries deliver a delightful burst of flavor and texture, frozen blueberries make a fantastic substitute. Just make sure to add them when they’re still frozen and gently fold them in to avoid turning your dough a peculiar shade of blue.
What if I don’t have lemon zest? No lemon zest? No problem! Although the zest adds a beautiful citrusy punch, you can use lemon extract as an alternative. A half teaspoon should do the trick, giving those cookies the lemon flavor we’re after.
How do I keep my cookies from spreading too much? Ah, the age-old cookie dilemma. To prevent your cookies from spreading into cookie pancakes, chill your dough for at least an hour before baking. This helps the fat stay solid longer, maintaining the cookie’s shape as it bakes.
How long will these last? Well, if you’re in my family, they last about a day or two at best! Just kidding (but not…)! I would say that if you store these in an airtight container at room temperature, they should stay good for 3 to four days. You can also follow the instructions above for freezing. OR you can give away your extra cookies as gifts. 🙂
If you like these Lemon Blueberry cookies, check out:
Vegan Lemon Poppyseed Scones
Blueberry Scones with Lemon Glaze
Lemon Oreo Balls
Lemon Blueberry Cookies
Ingredients
- 1/2 cup unsalted butter softened
- 3/4 cup granulated sugar
- 1 egg room temperature
- 1 tsp vanilla
- 1 lemon zest and juice Keep zest and juice separate
- 2 cups flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 cup fresh blueberries frozen will work too
Instructions
- Preheat oven to 350°F. Line a cookie sheet with parchment paper or silicone baking mats.
- Zest and juice your lemon. Keep the zest and juice separate for now.
- In a large mixing bowl, cream your butter and sugar together until they are light and fluffy.
- Add your egg, vanilla and lemon juice to your butter and sugar. Mix until everything is smooth and well-incorporated.
- Add your flour, baking powder, baking soda and salt to your mixture. Beat everything until smooth, but try not to overmix
- Gently fold in your blueberries and lemon zest.
- Place your cookies on a cookie sheet, leaving some room for spread. You should still be able to fit 12 of these cookies on a large cookie sheet just fine. I like to a tablespoon measuring spoon to kind of make sure all my cookies are the same size.
- Bake your cookies for 12-15 minutes. You’ll know they’re done when the bottoms are starting to firm up and be golden. Remove your cookies from the oven and let them sit on the cookie sheet for a couple minutes before moving them to a wire rack to cool completely.
