Description

Soft, chewy, and bursting with citrusy sweetness and juicy blueberries, these Lemon Blueberry Cookies are what cookie dreams are made of

Ingredients

Scale

Dry Ingredients:

2 ¼ cups all-purpose flour

½ tsp baking soda

½ tsp baking powder

¼ tsp salt

Wet Ingredients:

¾ cup unsalted butter, softened

¾ cup granulated sugar

¼ cup light brown sugar

1 large egg + 1 egg yolk

2 tbsp fresh lemon juice

2 tsp lemon zest

2 tsp vanilla extract

Add-ins:

1 cup fresh or frozen blueberries

2 tsp cornstarch (to coat the blueberries)

Optional: white chocolate chips for added sweetness

Instructions

Step 1: Prep the Blueberries

If using fresh blueberries, pat them dry. If frozen, do not thaw. Toss them with cornstarch and set aside. This helps prevent bleeding and sogginess in your dough.

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together flour, baking soda, baking powder, and salt. Set aside.

Step 3: Cream Butter and Sugars

In a large bowl, use a mixer to cream softened butter, granulated sugar, and brown sugar until light and fluffy—about 2–3 minutes.

Step 4: Add Eggs and Flavorings

Beat in the egg, then the extra yolk. Add lemon juice, zest, and vanilla extract. Mix until well combined.

Step 5: Combine and Fold

Gradually add the dry ingredients to the wet mixture, mixing until just combined. Gently fold in the blueberries and optional white chocolate chips.

Step 6: Chill the Dough

Cover the bowl and refrigerate the dough for at least 30–60 minutes. This helps the cookies bake up thick and chewy.

Step 7: Bake

Preheat oven to 350°F (175°C). Scoop dough onto parchment-lined baking sheets, spacing about 2 inches apart. Bake for 10–12 minutes, until edges are set and centers look slightly underdone.

Step 8: Cool and Enjoy

Allow cookies to cool on the pan for 5 minutes before transferring to a wire rack.

Notes

Fresh blueberries: Soft and juicy, they create those signature pockets of flavor. Best for spring and summer.

Frozen blueberries: Work well, just don’t thaw them before mixing in. Expect slightly more color bleeding.

Dried blueberries: Great for chewy cookies with longer shelf life. More concentrated flavor and less moisture.

Prep Time: 10
Cook Time: 10–12
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 20–24 cookies
Calories: 190
Sugar: 2g
Fat: 2g
Carbohydrates: 10g
Fiber: 3g

Keywords: Lemon Blueberry Cookies