Lemon Blueberry Cookies

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!

Course Dessert

Cuisine American

Prep Time 20

Cook Time 14

Total Time 34

Servings cookies

Calories 148kcal

Author Amee

Equipment

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)

US Customary - Metric

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

Note on lemon oil - 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.

Note on blueberries - I used fresh blueberries. 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.

Note on parchment - 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.

Note on 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).

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!

Nutrition