Lemon Blueberry Cookies
These soft, chewy lemon blueberry cookies are packed with fresh blueberries, lemon zest, and are finished with crispy edges. They are the perfect balance of sweet and tart. In just 20 minutes with 8 simple ingredients, you can have this lemon blueberry sugar cookie recipe ready in no time!
Servings: 20 cookies
Calories: 143kcal
Ingredients
- 2 cups all-purpose flour
- ½ tsp baking powder
- 2 tbsp lemon zest
- ¾ cup butter softened to room temperature
- ¾ cup sugar
- 1 tbsp lemon juice
- 1 egg room temperature
- 1 cup fresh blueberries
Instructions
- Preheat the oven to 350 degrees F / 180 C. Line a baking tray with baking paper, set aside.
- Whisk together the flour, baking powder and lemon zest, set aside.
- Using a stand mixer, beat the butter and sugar until light and fluffy.
- Add the lemon juice and egg, continue to beat until well incorporated.
- Stir through the flour mixture and mix until a dough has formed.
- Gently fold through the blueberries.
- Scoop out 1 tbsp of mixture, shape into a ball, place onto prepared baking tray, gently flatten. Repeat until all mixture has been used.
- Bake for 10 minutes or until lightly golden around the edges.
- Remove and allow to cool completely before storing in an airtight container in a cool dry place for up to 3 days.
Notes
- Ensure the butter is at room temperature to make it easier to beat together and become light and fluffy.
- Use either a stand mixer or electric hand mixer to beat the butter and sugar together.
- If you like an intense lemon flavor, more lemon zest can be added.
- Cookies won’t spread a lot when cooking.
- Use fresh blueberries only, do not use frozen blueberries as they hold too much water and won’t work in this recipe.
- Store cookies in an airtight container in the fridge for up to 4 days.
- Fresh lemon juice is best used in this recipe.
- Gently fold the blueberries through the cookie batter, making sure not to break the blueberries.
- There’s no need to coat the blueberries in flour before adding to the cookie dough.
- To make these cookies gluten free substitute the flour for gluten free flour.
- Cookies can be stored in a cool dry place for up to 3 days, in the fridge for up to 5 days or in the freezer for up to 1 month.
Nutrition
Serving: 1cookie | Calories: 143kcal | Carbohydrates: 18g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 26mg | Sodium: 58mg | Potassium: 36mg | Fiber: 1g | Sugar: 8g