These delicious lemon blueberry cookies are soft and refreshing. You can prepare the cookie dough in less than 15 minutes and bake them for almost 12 minutes!
Inspired by my lemon white chocolate cookies, today I share my blueberry lemon cookies.
Just like in my blueberry oatmeal bars and mini blueberry cheesecakes, the lemon-blueberry combination is perfect together.
You need a few simple ingredients to make this delicious lemon blueberry cookie recipe. Blueberries with fresh lemon flavor make these cookies so refreshing.
Ingredients you’ll need
You can find the exact quantities at the bottom of my post, in the recipe card.
- Lemon-I use fresh lemon juice and the zest of lemons.
- Blueberries-I use fresh blueberries.
- Granulated Sugar-I prefer using granulated sugar instead of brown sugar. Granulated sugar makes lemon and blueberry the star of these cookies.
- Baking Soda-It works as a leavener; it reacts with lemon.
- Salt-It is optional. It brings the flavors out. If you want to omit the salt, you definitely can.
- Egg-It provides structure.
- Butter-I use room temperature unsalted butter.
- All-purpose flour-It gives structure to cookies.
Step by step instructions
First I mix the flour, cornstarch, baking soda and salt (optional) with a whisk and set aside the bowl.
Next, I place the lemon zest and sugar in a large mixing bowl and mix them to increase the lemon flavor. You can either use your fingertips while mixing or you can mix them with a fork.
Then I add the cubed butter to the mixing bowl and cream with the sugar mixture with a paddle attachment.
I scrape the sides and bottom of the bowl as needed so they can mix thoroughly(you should always stop the machine and do it). If you are not using a stand mixer, you can beat the mixture with a hand-held mixer.
Once creamy, I add the egg and scrape the sides and bottom of the bowl as needed.
As they combined I add the lemon juice. It’ll look curdled which is totally fine. When mixed, I add the flour mixture in 3 batches.
Next, I fold the blueberries with a spatula in 3-4 batches. This way I have more control while folding. I keep the bowl in the freezer for almost 30 to 40 minutes until the dough is firm enough.
I make 2 tablespoons big balls (40 grams) out of the cookie dough, place the cookie dough balls onto the baking sheet 2 inches (5cm) apart. Then I bake for 11-13 minutes or until the top of the cookies are slightly set, and the edges are slightly brown and the cookies are soft to handle.
The cookies will look puffy at first but then they will slightly deflate.
The cookies will set as they stay on the baking sheet for 10 minutes.
Enjoy!
You can keep these lemon blueberry cookies in an airtight container for up to 3 days at room temperature, up to 7 days in the fridge, or up to 3 months in the freezer.
Other recipes with lemon you may enjoy!
- Lemon Curd Thumbprint Cookies
- Lemon Slice-and-Bake Cookies
- Lemon Curd Mousse
- Lemon Bars with Lemon Curd
- Lemon Poppy Seed Muffins
I love hearing from you! If you try this recipe or my other recipes please leave a comment and give a star rating!
Lemon Blueberry Cookies
Ingredients
- 330 grams (2 cups and 5 tablespoons) all-purpose flour, dip and sweep
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- ⅛ teaspoon salt (optional)
- 180 grams (¾ cup and 2 tablespoons) granulated sugar
- 1 large egg
- 150 grams (⅔ cup) unsalted butter, at room temperature, cut into cubes
- 60 grams (¼ cup) fresh lemon juice
- 18 grams (2 tablespoons) packed lemon zest*
- 100 grams (⅔ cup) fresh blueberries
Instructions
- Place the flour, baking soda, cornstarch and salt(if using) in a medium bowl and stir. Set aside.
- Put the lemon zest into a mixing bowl and add the sugar. Mix them with a fork or rub them with your fingertips to bring the lemon flavor out.
- Cream (beat) the butter and sugar mixture on medium speed until the mixture is creamy with a hand-held mixer or with a paddle attachment if using a stand mixer. During these steps, stop the machine and scrape down the sides and bottom of the bowl with a rubber spatula as needed to make sure that they are all mixed.
- Mix in the egg. Stop the machine and scrape down the sides and bottom of the bowl with a spatula as needed.
- Add the lemon juice and stir until mixed. During this stage, the mixture will curdle which is totally fine.
- Stir in the flour mixture in 3 batches.
- Fold the blueberries with a spatula in 3 to 4 batches. This makes the folding step easier.
- Cover the dough with a plastic film and keep it in the freezer for 30 minutes until firm. When you make balls, the dough shouldn't stick to your hands.
- Preheat the oven to 325°F(165C°). Line baking sheet with parchment paper or silicone baking mat. Set aside.
- Remove the dough from the freezer and make 2 tablespoons of big balls (40 grams) out of the cookie dough. Place the cookie dough balls onto the baking sheet 2 inches (5cm) apart and bake for 11-13 minutes or until the top of the cookies are slightly set, the edges are slightly brown and the cookies are soft to handle. The cookies will be puffy when they are out of the oven but they will deflate slightly after a few minutes. They will set as they cool on the baking sheet.
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