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Lemon Blueberry Cookies Recipe

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4.1 from 7 reviews

Delight in these zesty Lemon Blueberry Cookies featuring a perfect balance of tart lemon and sweet blueberries. Soft, fluffy, and bursting with fresh citrus flavor, these cookies are rolled in a fragrant lemon sugar for an extra zing and baked to golden perfection. Ideal for a bright and fresh twist on classic cookies, they're perfect for any occasion or an uplifting afternoon treat.

Ingredients

Cookie Dough

  • 1 cup unsalted butter, softened at room temperature
  • 1 1/4 cups white granulated sugar
  • 1/4 cup light brown sugar
  • 1 tbsp lemon zest
  • 1 large egg
  • 1 tbsp fresh lemon juice
  • 1/2 tsp vanilla extract
  • 2 3/4 cups all-purpose flour, sifted
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 3/4 cup wild frozen blueberries

Lemon Sugar Coating

  • 1/2 cup white granulated sugar
  • 2 tsp lemon zest

Instructions

  1. Prepare the butter and sugars: In a large bowl, combine the softened butter, white granulated sugar, light brown sugar, and 1 tablespoon of lemon zest. Using a handheld mixer, beat the mixture for 3-4 minutes until it becomes light and fluffy. Scrape down the sides of the bowl as needed to ensure even mixing.
  2. Add wet ingredients: Add the large egg, fresh lemon juice, and vanilla extract to the butter mixture. Continue mixing with the handheld mixer for another 1-2 minutes until fully incorporated and smooth.
  3. Sift dry ingredients: In a separate bowl, sift together the all-purpose flour, baking powder, baking soda, and salt to ensure an even distribution of leavening agents and salt.
  4. Combine dry and wet: Gradually add the sifted dry ingredients to the wet mixture. Mix just until combined to avoid overworking the dough. Then, gently fold in the wild frozen blueberries carefully to maintain their shape and create streaks of berries throughout the dough.
  5. Scoop and chill: Use a 2 oz ice cream scoop to portion the cookie dough onto a baking sheet lined with parchment paper. Place scoops evenly spaced apart. Refrigerate the cookie dough for 1 to 2 hours until fully chilled to help maintain cookie shape during baking.
  6. Prepare lemon sugar coating: In a small bowl, combine 1/2 cup white granulated sugar with 2 teaspoons of lemon zest. Rub the lemon zest into the sugar with your fingertips, releasing natural oils and intensifying the lemon flavor. Set aside.
  7. Preheat oven and coat cookies: Preheat your oven to 350°F (175°C). Take each chilled cookie dough scoop and roll it evenly in the lemon sugar mixture to coat all sides.
  8. Bake the cookies: Arrange the coated cookie dough balls on parchment-lined baking sheets, about 5 per sheet. Bake in the preheated oven for 16-17 minutes, turning the baking sheet halfway through to ensure even browning.
  9. Shape and cool: Once baked, remove the cookies from the oven. While still warm, use a large cookie cutter slightly bigger than the cookies to gently press and round out any uneven edges. Allow the cookies to cool completely on a wire rack before handling or serving.

Notes

  • Using frozen blueberries prevents the berries from bleeding too much into the dough, preserving the distinct blueberry streaks.
  • Refrigerating the dough before baking helps keep cookies thick and prevents spreading.
  • Rolling the cookies in lemon sugar adds a delightful citrus aroma and slight crunch texture.
  • For best results, use fresh lemon juice and zest for maximum flavor impact.
  • Store cooled cookies in an airtight container at room temperature for up to 5 days.

Find it online: https://simpleplatter.com/lemon-blueberry-cookies-recipe/