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Lemon Blueberry Cookies

Bright, soft, and full of joy, these Lemon Blueberry Cookies are quick to make and a delightful treat for any occasion.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 30 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Cookie Base Ingredients
  • 1 cup unsalted butter, softened Gives richness and a tender crumb.
  • 1 cup granulated sugar Can reduce to 3/4 cup for less sweetness.
  • 1 large egg, at room temperature Helps bind and add structure.
  • 1 teaspoon vanilla extract Rounds out the citrus.
  • Zest of 2 lemons Concentrated lemon flavor; use organic if possible.
  • 2 tablespoons fresh lemon juice For brightness and moisture.
  • 2 1/2 cups all-purpose flour For a soft yet sturdy cookie. Substitute half whole wheat for a heartier texture.
  • 1 teaspoon baking powder For tender lift.
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine salt Balances flavors.
  • 1 1/2 cups fresh or frozen blueberries, tossed in a tablespoon of flour Prevents sinking. Fresh gives the best texture; frozen works in a pinch.
Optional Ingredients
  • coarse sugar for sprinkling
  • 1 cup powdered sugar For a simple lemon glaze with 1–2 tablespoons lemon juice.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
  2. In a large bowl, cream the softened butter and sugar until light and fluffy — about 2–3 minutes.
  3. Beat in the egg, vanilla, lemon zest, and lemon juice until smooth and glossy.
  4. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
  5. Slowly add the dry mix to the wet mixture and stir until just combined. The dough should be soft but not overly sticky.
  6. Gently fold in the floured blueberries, taking care not to burst them.
  7. Scoop tablespoon-sized mounds of dough onto the prepared sheets, spacing them about 2 inches apart.
  8. If using, sprinkle coarse sugar on top for a subtle crunch.
Baking
  1. Bake 10–12 minutes, until the edges are set and the centers are just beginning to color.
  2. Transfer to a wire rack and cool for 5 minutes before drizzling with a lemon glaze if desired.

Notes

Store cooled cookies in an airtight container at room temperature for up to 3 days. For longer storage, freeze unglazed cookies for up to 3 months. Thaw at room temperature or warm briefly in a 300°F oven for 5 minutes.