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Lemon Blueberry Cookies

Close-up of a hand holding a bite taken out of a lemon blueberry cookie, showing plump blueberries.
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Bright, soft, and chewy cookies bursting with fresh lemon zest and juicy blueberries. These one-bowl cookies are easy to make and perfect for spring or summer baking.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 1/2 cups granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • Zest of 2 lemons
  • 1/4 cup fresh lemon juice
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 cups fresh or frozen blueberries
  • For the Glaze (optional): 1 cup powdered sugar, 2-3 tablespoons lemon juice

Instructions

  1. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
  3. Beat in the eggs one at a time, then stir in the vanilla extract, lemon zest, and lemon juice.
  4. In a separate bowl, whisk together the flour, baking soda, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
  6. Gently fold in the blueberries. If using frozen blueberries, do not thaw them first.
  7. Drop rounded tablespoons of dough onto the prepared baking sheets, about 2 inches apart.
  8. Bake for 10-12 minutes, or until the edges are lightly golden and the centers are still soft.
  9. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
  10. If making the glaze, whisk together the powdered sugar and lemon juice until smooth. Drizzle over the cooled cookies.

Notes

  • For a more intense lemon flavor, you can add 1 tablespoon of lemon extract to the dough.
  • If you prefer firmer cookies, bake for an additional 1-2 minutes.
  • These cookies freeze well before or after baking.

Nutrition

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