by: admindz

LEMON BLUEBERRY COOKIES

LEMON BLUEBERRY COOKIES

Okay, friends, I have to tell you about these lemon blueberry cookies because they are seriously the best little bursts of sunshine your kitchen can handle. Imagine biting into a soft, chewy cookie that zings with bright lemon zest while juicy blueberries pop between each bite—pure magic! I’ve been playing around with this combo for a while, trying to get the balance just right, and I finally nailed it. The aroma of fresh lemon and sweet berries baking together is so fresh and inviting, you’ll probably be tempted to eat them all before they even cool. Plus, they’re easy enough for a weekday treat but fancy enough to whip up for a weekend brunch. Ready for happy baking?

Quick Facts

  • Yield: About 24 cookies
  • Prep Time: 15 minutes
  • Cook Time: 12 minutes
  • Total Time: 27 minutes

Ingredients

For the Main Dish:

  • 2 ½ cups all-purpose flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 cup (2 sticks) unsalted butter, softened
  • ¾ cup granulated sugar
  • ½ cup light brown sugar, packed
  • 2 large eggs
  • 2 tbsp freshly grated lemon zest (about 2 lemons)
  • 2 tbsp fresh lemon juice
  • 1 tsp vanilla extract
  • 1 ½ cups fresh blueberries (can use frozen, but do not thaw)

How I Make It

Step 1:

First, preheat your oven to 350°F and line two baking sheets with parchment paper. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This keeps everything evenly distributed and avoids clumps later.

Step 2:

In a large bowl, beat the softened butter and both sugars on medium speed until light and fluffy—about 3 minutes. This step is key for that soft, pillowy texture in the cookies, so don’t rush it.

Step 3:

Add the eggs one at a time, beating well after each addition. Then stir in the lemon zest, lemon juice, and vanilla extract. Your kitchen is going to smell amazing right about now.

Step 4:

Slowly mix in the dry ingredients just until combined. Overmixing can make the cookies tough, so mix gently. Then, fold in the fresh blueberries carefully to avoid breaking them while distributing them evenly.

Step 5:

Drop rounded tablespoons of dough onto your prepared baking sheets, leaving about 2 inches between each. You want room for them to spread slightly because these cookies stay tender with a little give.

Step 6:

Bake for 10–12 minutes, or just until the edges are lightly golden but the centers still look soft. Let the cookies cool completely on the baking sheet before moving—they firm up as they rest but stay wonderfully chewy.

Variations & Tips

  • Swap fresh blueberries with blackberries or raspberries for a different berry twist.
  • If you don’t have fresh lemons, use 1 tbsp bottled lemon juice and increase zest slightly for flavor.
  • For extra texture, sprinkle coarse sugar on top before baking to add a subtle crunch.
  • Fold in ½ cup of white chocolate chips for a sweet, creamy contrast to the tart lemon and berries.
  • Make mini cookies for bite-sized treats perfect for lunchboxes or parties.

How I Like to Serve It

I love these cookies with a cup of hot tea or fresh lemonade on a sunny afternoon. They’re also wonderful alongside a scoop of vanilla ice cream as a light dessert. If you’re putting together a brunch spread, these taste fantastic stacked next to fresh fruit and yogurt bowls for a little sweet zing.

Notes

  • Store cooled cookies in an airtight container at room temperature for up to 4 days—they stay soft and delicious.
  • You can freeze the dough balls on a baking sheet, then transfer to a bag; bake straight from frozen but add a couple of extra minutes.

Closing: These lemon blueberry cookies are a bright, cheerful treat that never fail to bring a little joy and freshness to any day!