Description
These soft and chewy lemon blueberry cookies bring the perfect balance of zesty citrus and juicy berries in every bite. With a refreshing lemon flavor and bursts of sweet blueberries, these cookies are a delightful twist on traditional treats. They’re easy to make, require simple ingredients, and bake in under 15 minutes—making them perfect for any occasion!
Ingredients
Scale
- 1 ¾ cups all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 tablespoon fresh lemon zest
- 2 tablespoons lemon juice
- 1 cup fresh or frozen blueberries
- ½ cup white chocolate chips (optional)
For the Lemon Glaze (Optional):
- 1 cup powdered sugar
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Mix dry ingredients: In a bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- Cream butter and sugar: In a large bowl, beat butter and sugar until light and fluffy. Add egg, vanilla, lemon zest, and lemon juice. Mix until combined.
- Combine wet and dry ingredients: Gradually add the flour mixture to the wet ingredients, mixing until just combined.
- Fold in blueberries: Gently fold in blueberries (and white chocolate chips, if using) without overmixing.
- Scoop & bake: Drop tablespoon-sized dough balls onto the prepared baking sheet, spacing them 2 inches apart. Bake for 11-13 minutes, or until the edges are lightly golden.
- Cool the cookies: Let cookies rest on the baking sheet for 5 minutes, then transfer to a wire rack.
- Prepare the glaze (optional): Whisk together powdered sugar, lemon juice, and lemon zest until smooth. Drizzle over cooled cookies.
- Serve & enjoy!
Notes
- Using frozen blueberries? No need to thaw! Toss them in 1 tablespoon of flour before mixing to prevent excess moisture.
- Storage: Keep cookies in an airtight container at room temperature for up to 3 days. Refrigerate for 5 days or freeze for up to 2 months.
- Variations: Try raspberries instead of blueberries or add almond extract for a nutty twist.
- Gluten-Free Option: Substitute gluten-free all-purpose flour for a wheat-free version.
- Prep Time: 15 minutes
- Cook Time: 11-13 minutes
- Cuisine: American, Dessert