Bight, zesty, and packed with fresh blueberries, these Lemon Blueberry Cookies are sure to be a new spring and summer favorite treat at your house!
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These Lemon Blueberry Cookies are soft, chewy, and have the perfect balance of sweet and tart! Perfect for spring gatherings, summer picnics, or anytime you're craving a fruity treat!
If you enjoy this recipe, check out the posts for my Lemon Buttermilk Pie, Lemon Sugar Cookies, and Buttermilk Blueberry Muffins!
Ingredients
Here's everything you need to make these cookies! Measurements for each of the ingredients are included in the recipe card, below.
- All-Purpose Flour - Provides structure for the cookies.
- Cornstarch - Lends the cookies a softer texture.
- Baking Powder & Baking Soda - For leavening.
- Salt - To help balance and enhance the flavors of the cookies.
- Sugar - For sweetness and keeping the cookies moist.
- Lemon Zest - For flavor. Make sure you're just using the flavorful yellow layer and not the bitter white pith underneath.
- Unsalted Butter - For moisture and richness. Unsalted so that you control the amount of salt in the recipe. You want your butter to be softened.
- Egg- For richness and moisture. I used a large, room temperature egg.
- Milk - For moisture and a little richness. I used room temperature whole milk.
- Lemon Oil (optional) - Adding the oil is optional, but it's a nice little added kick of lemon flavor. If you'd like to substitute with lemon extract, double the amount to 1 teaspoon.
- Blueberries - For flavor. I don't suggest using frozen blueberries in this recipe, since their added moisture may wreak havoc on the recipe, and the blueberries will break apart when you stir them into the batter.
Instructions
Just a few simple steps, and you've got yourself a batch of delicious cookies! More detailed instructions are included in the recipe card, below.
Here are the general steps to making these cookies:
- Combine the sugar and lemon zest. Mix well to help the lemon flavor distribute throughout the sugar.
- Add the butter and beat until light and fluffy.
- Add egg, milk, and lemon oil (optional) and mix to combine.
- Gradually add the dry ingredients, then fold in the blueberries by hand. Scoop dough onto baking sheets and bake until golden at the edges. *For full instructions, see recipe card, below.*
Equipment
There's no special equipment necessary for this recipe, but here are a few things that make life a little easier:
- Citrus Zester - Most people already have a grater in their kitchen, but the one linked here is my favorite for citrus.
- Parchment Paper - I like to line my pans with nonstick parchment for easier cleanup. If you line your pans with a silicone liner, the cookies may take a little longer to bake through.
- Cookie Scoop - I used a large cookie scoop (about 3 tablespoon volume) to portion out my cookies so they’re all uniform in size (and my hands stay a lot cleaner).
Storage
The cookies will keep, completely cooled, in an airtight container for up to five days. The cookies are best on the day or two after they're baked, as the blueberries can start to make the cookies soggy after that.
For longer storage, cool the cookies completely, then freeze for up to three months in an airtight container. I either wrap the cookies separately or put parchment paper between layers of cookies to keep them from sticking together.
FAQ
My best tip for round cookies: Because of the different amount of blueberries in each cookie, sometimes the shape can come out a little wonky. When the cookies come out of the oven, immediately use something round (a mug, large round cookie cutter, biscuit cutter, etc.), place it over a cookie, and swirl it in a small circle. The cookie will move around on the cookie sheet a bit, and that's okay. The cookies are still warm and soft, and you'll be able to easily mold them to the rounded shape of the cutter/mug. Repeat with the remaining cookies, and your whole batch will be round!
Other Recipes You May Like
Enjoy this recipe? Here are a few more for you to check out:
Lemon Blueberry Cookies
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon cornstarch
- ¾ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup granulated sugar
- 3 Tablespoons lemon zest
- ½ cup unsalted butter, at room temperature
- 1 egg, at room temperature
- 2 Tablespoons milk, at room temperature (I used whole milk)
- ½ teaspoon lemon oil, optional (see note)
- ¾ cup fresh blueberries (see note)
Instructions
- Preheat oven to 350° F. Line baking sheets with parchment (see note) and set aside.
- In a large bowl, combine dry ingredients and set aside.2 cups all-purpose flour, 1 teaspoon cornstarch, ¾ teaspoon baking powder, ½ teaspoon baking soda, ¼ teaspoon salt
- In the bowl of a stand mixer, combine the sugar and lemon zest. Using the paddle attachment, let the mixer run on low speed for a few minutes to help the lemon flavor distribute throughout the sugar.1 cup granulated sugar, 3 Tablespoons lemon zest
- Add the butter and beat until light and fluffy, scraping down the sides of the bowl as necessary.½ cup unsalted butter, at room temperature
- Add the egg, milk, and lemon oil (optional, see note) mix to combine. With the mixer running on low, gradually add the dry ingredients. Mix until just nearly incorporated.1 egg, at room temperature, 2 Tablespoons milk, at room temperature, ½ teaspoon lemon oil, optional
- Fold in the blueberries by hand, taking care not to squish them all. The more evenly the blueberries are incorporated, the more evenly your cookies will bake.¾ cup fresh blueberries
- With a large cookie scoop (see note), scoop dough onto prepared baking sheets at least 2 inches apart. Again, do your best to evenly distribute the berries.
- Bake 14-16 minutes, turning the baking sheet around halfway through the bake time. The cookies will be golden at the edges. Allow cookies to cool on a wire rack.
- The cookies will keep, completely cooled, in an airtight container for up to five days. The cookies are best on the day or two after they're baked, as the blueberries can start to make the cookies soggy after that. For longer storage, cool the cookies completely, then freeze for up to three months in an airtight container. I either wrap the cookies separately or put parchment paper between layers of cookies to keep them from sticking together.Enjoy!
Notes
Nutrition Estimate
Nutrition information is provided as a courtesy and is only an estimate.
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