If you’re looking for the ultimate summer treat, these Lemon Blueberry Cookies are it!
Soft, chewy centers with a perfectly crisp edge, loaded with wild blueberries and coated in a fragrant lemon sugar.
These cookies are bursting with fresh, zesty lemon and sweet berries, making them the perfect snack for sunny days or any time you need a citrusy pick-me-up.
Ready in just over an hour, they’re easy to make and even easier to devour!
For the Cookies:
- Butter (unsalted) – Softened at room temperature for the perfect creamy texture.
- White Granulated Sugar – Adds sweetness and helps with the cookie’s texture.
- Light Brown Sugar – For a hint of molasses flavor and a slight richness.
- Lemon Zest – Provides a fresh, citrusy punch that enhances the lemon flavor in the cookies.
- Egg – Binds the ingredients and gives structure to the cookies.
- Lemon Juice (fresh) – The zesty juice balances the sweetness and gives a bright, fresh flavor.
- Vanilla Extract – Adds depth and complements the citrus.
- All-Purpose Flour – The base of the cookie dough, providing structure.
- Baking Powder & Baking Soda – Leavening agents that help the cookies rise and achieve the perfect texture.
- Salt – Balances out the sweetness and enhances the other flavors.
- Frozen Wild Blueberries – These give bursts of juicy blueberry goodness in each bite.
For the Lemon Sugar:
- White Granulated Sugar – Used as the base for the lemon sugar coating.
- Lemon Zest – Adds an extra layer of citrusy flavor to the sugar.
Lemon Blueberry Cookies
Craving a burst of fresh citrus and sweet berries? These Lemon Blueberry Cookies are the perfect treat to satisfy your summer cravings.
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Servings: 13 cookies
Notes
Ingredients:
For the Cookies:
- 1 cup unsalted butter, softened to room temperature
- 1 ¼ cups white granulated sugar
- ¼ cup light brown sugar
- 1 tablespoon lemon zest
- 1 large egg
- 1 tablespoon fresh lemon juice
- ½ teaspoon vanilla extract
- 2 ¾ cups sifted all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup frozen wild blueberries (do not thaw)
For the Lemon Sugar:
- ½ cup white granulated sugar
- 2 teaspoons lemon zest
Instructions:
- Prepare the Cookie Dough:
- In a large mixing bowl, cream together softened butter, white sugar, brown sugar, and lemon zest using a handheld mixer.
- Beat for 3-4 minutes until the mixture is light and fluffy, scraping the sides of the bowl as needed.
- Add Wet Ingredients:
- Add the egg, lemon juice, and vanilla extract to the mixture.
- Beat for 1-2 minutes until fully incorporated.
- Combine Dry Ingredients:
- In a separate bowl, sift together the flour, baking powder, baking soda, and salt.
- Gradually mix the dry ingredients into the wet ingredients, stirring until just combined. Be careful not to overmix.
- Gently fold in the frozen blueberries, ensuring there are visible streaks of berries throughout the dough.
- Chill the Dough:
- Use a 2 oz ice cream scoop to drop dollops of cookie dough onto a parchment-lined baking sheet.
- Once all dough is scooped, cover the baking sheet with plastic wrap and refrigerate for 1-2 hours or until the dough is completely chilled.
- Make the Lemon Sugar:
- In a small bowl, combine white sugar and lemon zest.
- Rub the zest into the sugar with your fingertips to release the natural oils and infuse the sugar with lemon flavor. Set aside.
- Bake the Cookies:
- Preheat the oven to 350°F (175°C).
- Roll each chilled cookie dough ball in the lemon sugar until fully coated.
- Place five cookies per baking sheet, leaving space between them.
- Bake for 16-17 minutes, rotating the baking sheet halfway through for even baking. Remove cookies from the oven.
- Shape the Cookies:
- If the edges of the cookies are uneven, use a large round cookie cutter (larger than the cookie) to gently round the edges while still warm.
- Allow the cookies to cool completely on the baking sheet before transferring to a wire rack.
Notes:
- Flour Measurement: For the best results, spoon and level the flour when measuring. Don’t scoop it directly from the bag as it could lead to excess flour in the recipe.
- Shaping the Cookies: To get perfectly round cookies, use the cookie cutter technique mentioned while the cookies are still warm.
Nutrition
Calories: 352kcal | Carbohydrates: 53g | Protein: 3g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 50mg | Sodium: 267mg | Potassium: 53mg | Fiber: 1g | Sugar: 32g | Vitamin A: 460IU | Vitamin C: 2mg | Calcium: 25mg | Iron: 1mg
- Why do I need to chill the dough before baking?
Chilling the dough helps the cookies hold their shape while baking. It prevents them from spreading too much, giving you thicker, chewier cookies with a perfect texture. - Can I use fresh blueberries instead of frozen?
You can! But frozen blueberries help maintain a nice texture and prevent the dough from becoming too wet. Fresh blueberries can work, but be gentle when mixing to avoid smashing them. - My cookies are spreading too much while baking. What can I do?
Be sure your butter is softened, not melted, and avoid overmixing the dough. Also, make sure to chill the dough long enough before baking to help the cookies stay thicker. - How do I measure the flour correctly?
For the best results, spoon the flour into your measuring cup and level it off with a knife. Don’t scoop the flour directly from the bag, as this can pack it down and result in dry cookies. - How can I get perfectly round cookies after baking?
Once your cookies are out of the oven, take a large cookie cutter (larger than the cookies) and gently swirl it around the edges to shape them into a perfect round while they’re still warm.
