Lemon Blueberry Cookies
My soft and chewy lemon blueberry cookies are full of fresh blueberries, lemon zest, and butter, with slightly crispy edges. They strike the perfect balance of sweet and tart, and my kids love them. In just 20 minutes and with only 8 simple ingredients, I can have this lemon blueberry sugar cookie recipe ready to enjoy.
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
- My #1 Secret Tip for this recipe is to chill the dough for at least 30 minutes before baking. Chilling firms up the butter, which prevents the cookies from spreading too much in the oven and helps develop a deeper lemon flavor.
- Use fresh lemon zest, not bottled lemon juice: I always zest the lemon directly into the sugar before mixing the dough. Rubbing the zest into the sugar releases the natural oils, which creates a stronger lemon flavor throughout the cookies instead of a flat citrus taste.
- Toss blueberries in a little flour: Before folding the blueberries into the dough, I lightly coat them with about 1 tablespoon of flour. This prevents them from sinking and keeps the dough from becoming too wet in certain spots.
- Do not overmix the dough: Once I add the dry ingredients to the wet ingredients, I mix just until combined. Overmixing develops too much gluten, which makes the cookies dense instead of soft and tender.
- Use room temperature butter: I make sure the butter is soft but not melted. Properly softened butter creams better with sugar, creating air pockets that help the cookies bake evenly with a light texture.
- Bake until just set: I remove the cookies when the edges are lightly golden but the centers still look slightly soft. They continue cooking on the baking sheet, which keeps them from turning dry.
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