Lemon Blueberry Cookies

Lemon Blueberry Cookies are a refreshing twist on a classic treat, perfect for those sunny afternoons or brightening up a dreary day. Imagine sinking your teeth into a warm, chewy cookie that bursts with the tangy zest of lemon and sweet blueberries! These cookies bring together vibrant flavors that dance on your taste buds, making them not just a snack, but a delightful experience. Whether you’re enjoying them with friends, serving them at a party, or simply treating yourself, these Lemon Blueberry Cookies are sure to become a favorite. Plus, they’re quick and easy to bake. Exactly what we need, right? Let’s get started on this delicious journey!

What is Lemon Blueberry Cookies

Lemon Blueberry Cookies are delightful, chewy treats that combine the refreshing zest of lemon with the sweet burst of blueberries. They are a perfect balance of flavors, making them an ideal dessert or snack for any occasion.

Why You’ll Love This Lemon Blueberry Cookies

These cookies are not just delicious; they are quick and easy to make. The use of frozen wild blueberries means you can enjoy the taste of summer anytime, while the buttery, lemony cookie base is irresistibly soft and chewy. Plus, there’s no chilling time required, so you can have warm cookies fresh from the oven in no time!

Ingredients for Lemon Blueberry Cookies

• 2 ¾ cups All-purpose flour
• ½ teaspoon Baking powder
• ½ teaspoon Baking soda
• 1 teaspoon Salt
• 1 cup Unsalted butter, melted and slightly cooled
• 1 ¼ cup White granulated sugar
• ¼ cup Brown sugar, packed light brown sugar
• Zest of 2 lemons
• 1 tablespoon Freshly squeezed lemon juice
• 1 Large egg, room temperature
• 1 Egg yolk, room temperature
• ¾ cup Frozen wild blueberries

Preparing the Lemon Blueberry Cookies

Preheat the Oven and Prepare Baking Sheets

Start by preheating your oven to 350°F. Prepare two cookie sheets by lining them with parchment paper for easy cleanup.

Melt the Butter and Cool

Melt the butter in the microwave, then pour it into a large mixing bowl. Allow it to cool slightly for about 15 minutes.

Combine the Dry Ingredients

In a separate medium bowl, sift together the all-purpose flour, baking powder, baking soda, and salt. This helps ensure a lighter cookie texture.

Mix Wet Ingredients with Sugars

Using the bowl with the cooled butter, add the white granulated sugar and packed brown sugar. Mix them together until well combined for that sweet cookie base.

Add Lemon Zest, Lemon Juice, and Eggs

Incorporate the lemon zest, freshly squeezed lemon juice, large egg, and egg yolk into the sugar mixture. Mix until it becomes pale and creamy, creating a perfect blend of flavors.

Combine Dry and Wet Ingredients

Carefully fold the dry ingredients into the wet ingredients using a rubber spatula. Mix just until combined to avoid overmixing; a few lumps are okay!

Fold in the Blueberries

Gently fold in the frozen wild blueberries. This step adds those delightful bursts of flavor to your cookies, but be careful not to overmix as the dough may discolor.

Scoop Cookie Dough

Using a large cookie scoop (3 oz), scoop out the dough to form 6 cookie balls per baking sheet. Keep them a bit spaced apart, as they’ll spread while baking.

Bake the Cookies

Bake the cookies for 14-16 minutes, but remember to bake one cookie sheet at a time. Look for golden-brown edges to ensure they are perfectly baked but still soft in the center.

Cool the Cookies

Allow the cookies to cool on the baking sheet for about 10 minutes before transferring them to a cooling rack to cool completely. This helps them set up nicely.

Serving Suggestions

Serve these luscious Lemon Blueberry Cookies with a glass of cold milk, a cup of tea, or even as a part of a delightful dessert platter. They make for a charming addition to any gathering or bake sale!

Tips for Success

• Ensure your butter is slightly cooled to avoid cooking the eggs when mixed.
• Use high-quality frozen blueberries for better flavor and color.
• Measure your ingredients accurately for the best results in texture and taste.

Variations

• For a twist, try adding white chocolate chips along with the blueberries for a sweet surprise.
• Substitute lemon with orange zest for a different citrus flavor that’s still refreshing.
• Add nuts like walnuts or pecans for extra crunch—if you’re feeling adventurous!

Storage Tips

Store leftover cookies in an airtight container at room temperature for up to a week. For longer storage, freeze the cookies in an airtight container or freezer bag for up to three months. This way, your delicious treats are always within reach!

Pairing Ideas

These cookies pair wonderfully with lemon tea, vanilla ice cream, or a light fruit compote. And if you’re feeling fancy, serve them alongside a scoop of yogurt for a delightful breakfast or snack!

FAQs

1. Can I use fresh blueberries instead of frozen?
Yes, fresh blueberries work well; however, they may alter the texture slightly and could make the cookies a bit juicier.

2. How do I know when the cookies are done baking?
Look for golden brown edges and a slight firmness when touched; this indicates they’ve baked just right.

3. Can I skip the lemon zest?
While you can omit it, using lemon zest significantly enhances the flavor profile, so consider keeping it in.

4. What can I do if my dough is too sticky?
If the dough is overly sticky, refrigerate it for about 30 minutes before scooping to make it easier to work with.

5. Can I make these cookies gluten-free?
Yes, feel free to use a 1:1 gluten-free flour substitute for a gluten-free version that’s just as delicious!

Indulging in Lemon Blueberry Cookies offers a burst of flavor with each bite. Their inviting aroma fills your kitchen with warmth and joy, wrapping you in comfort. Perfect for gatherings or a simple treat at home, these cookies blend the sweetness of blueberries with the zing of lemon, creating a delightful and cheerful dessert that everyone will love. With easy-to-follow steps and scrumptious results, baking becomes a fun and rewarding experience. So gather your ingredients, embrace the sweetness, and create these delightful cookies for yourself and your loved ones! Enjoy the delightful journey of flavors, one cookie at a time!

More Easy Desserts & Sweets Recipes:

• Gluten Free Lemon Crinkle Cookies
• Lemon Poppyseed Cake
• Layered Pistachio Pudding Dessert
• Boston Cream Poke Cake

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

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Lemon Blueberry Cookies

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Lemon Blueberry Cookies blend zesty lemon and sweet blueberries, creating chewy treats that are quick to prepare and perfect for any gathering.

• Total Time: 31 minutes
• Yield: 12 cookies 1x

Ingredients

Scale 1x2x3x

• 2 ¾ cups All-purpose flour
• ½ teaspoon Baking powder
• ½ teaspoon Baking soda
• 1 teaspoon Salt
• 1 cup Unsalted butter, melted and slightly cooled
• 1 ¼ cup White granulated sugar
• ¼ cup Brown sugar, packed light brown sugar
• Zest of 2 lemons
• 1 tablespoon Freshly squeezed lemon juice
• 1 Large egg, room temperature
• 1 Egg yolk, room temperature
• ¾ cup Frozen wild blueberries

Instructions

• Preheat oven to 350°F and line baking sheets with parchment paper.
• Melt butter and let it cool slightly.
• Sift together flour, baking powder, baking soda, and salt.
• Mix cooled butter with sugars until well combined.
• Add lemon zest, lemon juice, eggs, and mix until pale and creamy.
• Fold dry ingredients into wet ingredients until just combined.
• Gently fold in frozen blueberries.
• Scoop dough into balls and place on baking sheets.
• Bake for 14-16 minutes until golden brown at the edges.
• Cool cookies on the baking sheet before transferring to a rack.

Notes

Ensure the butter is cooled to prevent cooking the eggs.
Using high-quality frozen blueberries enhances flavor.
Accurate ingredient measurement ensures best texture and taste.

• Author: Rachael
• Prep Time: 15 minutes
• Cook Time: 16 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Calories: 180
• Sugar: 12
• Sodium: 200
• Fat: 8
• Saturated Fat: 5
• Unsaturated Fat: 2
• Trans Fat: 0
• Carbohydrates: 25
• Fiber: 1
• Protein: 2
• Cholesterol: 25