Elevate your cookie game with these lemon blueberry cookies! The tangy lemon juice pairs perfectly with the sweetness of the fresh blueberries. Each bite is buttery and chewy. You won't be able to have just one. Treat yourself with one of these after a long day or make them for your next gathering.
I have been obsessing over everything lemon lately. When it comes to desserts, I've been choosing lemon. I've also been in the kitchen remaking my favorite lemon poppyseed muffins and lemon poppyseed cupcakes because I just can't get enough.
When lemon is paired with blueberry? Well that's a match made in heaven. The contrast between tangy and sweet is perfectly balanced in these cookies.
When I decided to make these cookies, I was really looking forward to the chewiest, softest texture and these turned out exactly how I wanted them to. It's the perfect cookie that will literally melt in your mouth and I can't wait for you to try them.
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Why You'll Love These Lemon Blueberry Cookies
Perfect Balance: The combination of tart lemons and sweet juicy blueberries creates a well-balanced flavor that will keep you coming back for more. Many recipes use the addiiton of lemon extract or vanilla extract to enhance the flavors. I found with this recipe that neither is needed because the fresh lemon and blueberries stand out on their own.
Soft and Chewy Texture: The texture of these cookies is everything. Each bite is buttery, soft, and chewy. This comes from the help of the butter, brown sugar, and cooking techniques that lead to pure perfection in a cookie.
Perfect for Warm Weather: Now that it's finally spring, wild blueberries will be coming into season soon. This means they'll be sweeter, bigger, and more vibrant making this a perfect time to enjoy the cookies. Add these to your picnic basket or place on the table for your next BBQ.
Homemade Comfort: There's really nothing better than baking from home with simple ingredients. It's fun, comforting, and your home will smell of fresh baked chewy cookies in no time. Say bye to candles and hello to the real thing. This lemon blueberry cookie recipe recipe is also perfect to make with kids and can be a fun way to bring the family together.
Ingredient Notes and Substitutions
Wet Ingredients
Unsalted butter - We'll be using softened butter for this recipe. A quick way to soften butter is by using your microwave on a low power mode. Don't leave the butter unattended in case it gets too hot and starts to soften too much. The purpose of softening the butter is to help the sugar melt into the butter and incorporate a smooth base to the batter.
Granulated sugar - Regular granulated sugar is most commonly used when making cookies. If you bake often you'll likely already have this on hand. This isn't the only sugar we'll be using in the recipe.
Brown sugar - Helps to create a dense and more moist cookie. Without brown sugar, your cookies may not be as chewy as you want them to be. Brown sugar also gives the cookies a delicious rich flavor.
Egg - I used a large egg for this recipe and it was perfect. Eggs are important for the leavening and structure of the cookie.
Lemon juice - You'll need about 2 tablespoons. I found that if I have a juicy large lemon it's about half. I don't recommend using a pre-packed lemon juice, fresh lemon juice is the best choice. You won't get the same flavor you would from a freshly squeezed lemon.
Lemon zest - This is definitely going to bring the lemon flavor and help release the citrus oils into the batter. I used the zest from an entire lemon.
Dry Ingredients
Flour - I used all purpose flour. You can try making this with a 1:1 gluten free flour but I have never tried it.
Cornstarch - This ingredient isn't very common in cookies but it does wonders. Cornstarch binds with the liquid in the batter and keeps your cookies from spreading too much as they bake. As a result, you get a softer chewier cookie.
Baking soda - Helps the dough to rise a bit. Notice we don't use any baking powder. That's because baking powder is typically used in cookies that are lighter and airier. We're looking for a more dense, chewy texture so it's not needed for this recipe.
Blueberries - You can't make chewy lemon blueberry cookies without the blueberries. I recommend buying these fresh between April and September to ensure freshness while they're in season.
How to Make Blueberry Lemon Cookies
Prepare The Batter
Step 1. Place the butter, granulated sugar, brown sugar, egg, lemon zest, and lemon juice in the bowl of an electric mixer. Beat on medium high speed with a paddle attachment until well combined. Be sure to scrape down the sides with a rubber spatula if needed. You're looking for a creamy, fluffy texture. Expect to spend around 3-4 minutes mixing.
Step 2. To the mixing bowl add dry ingredients which include flour, corn starch, and baking soda. Beat on low speed for about 1-2 minutes until there are no more white flour streaks. Do not over-beat. Scrape down the sides of the bowl again if needed.
Step 3. Remove the bowl from the electric mixer and fold the blueberries into the batter using a wooden spoon or spatula until well combined and evenly dispersed.
Step 4. Using your hands or a large cookie scoop, measure about 1/4 cup of dough and roll into balls then flatten slightly. You should have around 12 dough balls. Place the cookie dough balls on a large plate and cover with plastic wrap. Refrigerate for 2-3 hours. This step is extremely important.
Bake The Cookies
Step 5. When you're ready to bake the cookies, preheat the oven to 350 degrees.
Step 6. Once the oven is preheated, remove the plate from the refrigerator and place the cold cookie dough balls on a parchment paper lined cookie sheet leaving 2 inches apart from each cookie. About 8 cookies will fit on one cookie sheet. It's important to bake the dough balls in their chilled state which is why we don't remove from the refrigerator until the oven is prepped.
Step 7. Bake cookies for 10-12 minutes or until the middle and edges of the cookies are set. Expect the cookies to firm up a bit once they've cooled. Don't overbake or you risk losing the soft chewy texture.
Step 8. Place the cookie sheet on a cooling rack to let cool for around 10 minutes. Serve warm immediately or allow to cool to room temperature and store for later.
Tips For The Best Results
Use Brown Sugar: Brown sugar contains molasses, which adds moisture and helps create a softer texture. This is an important ingredient when it comes to soft and chewy cookies. Light brown or dark brown sugar can be used.
Chill the Dough: I wouldn't skip this step. It's crucial for maintaining the right shape of the cookie. If you try to bake the cookies without chilling you'll have a flat dough that spreads way too much in the oven. I recommend 2-3 hours of chilling. Don't chill until after you've molded the dough into balls because after the dough is chilled it may be more difficult to work with.
Underbake Slightly: Bake the cookies just until the edges are set and lightly golden but the centers still look slightly underdone. The residual heat will continue to cook the cookies as they cool, ensuring a soft texture.
Add Cornstarch: Incorporating a small amount of cornstarch into the flour does the trick. This ingredient absorbs moisture and contributes to the softness of the cookies.
Avoid Overmixing: Overmixing can lead to the development of too much gluten, resulting in a tougher texture. Mix the ingredients until just combined to maintain a tender cookie. You want to stop when the white streaks from the flour disappear.
Cool on Baking Sheet: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack. This helps them set while maintaining a soft interior. Trying to eat them without letting them cool first could break the cookies as well. Be patient with these.
Must Try Variations
Lemon Blueberry Cheesecake Cookies: Swirl cream cheese into the cookie dough for a creamy and tangy element. Add a blueberry compote or fresh blueberries for an intense blueberry flavor.
Lemon Blueberry Coconut Cookies: Mix in shredded coconut to the cookie dough for a tropical twist. The coconut's sweetness and texture add an extra layer of complexity.
Glazed Lemon Blueberry Cookies: Drizzle a simple lemon glaze made with powdered sugar and lemon juice over cooled cookies for an added burst of citrusy sweetness.
Lemon Blueberry White Chocolate Cookies: old in white chocolate chips or chunks into the cookie dough for a delightful contrast to the tartness of the lemon and blueberries.
Lemon Blueberry Sandwich Cookies: Sandwich two cookies together with a lemon cream cheese filling or blueberry buttercream for an elegant and indulgent treat.
Frequently Asked Questions
The best time to make this lemon blueberry cookies recipe is completely up to you. While they're good any time of the year, I consider these to be the perfect summer cookie. I don't know about you but I love both of these flavors on a warm spring or summer day. Plus, blueberries are in season during this time which ensures that they'll be sweet, plump, and juicy. Enjoy these for special occasions, with afternoon tea, or as a sweet teat after a long day.
If your cookies turn out too soft, there are a few reasons. It's possible you under baked the cookies. You want to bake until the edges are just set. As they cool the middle of the cookies will continue to set as well. You want to pull out the cookies just before the edges turn golden brown. Make sure that you allow the cookies to cool completely before determining how soft and chewy they are. From the time they come out of the oven to the time they cool, they will change in texture.
To keep your lemon blueberry cookies fresh and maintain their flavor and texture, it's essential to store them properly. Allow the cookies to cool completely on the baking sheets before transferring them to any storage container. This helps them set and prevents excess moisture buildup. Store cookies in an airtight container to prevent from becoming stale.
If stacking cookies, use parchment paper between the layers to prevent them from sticking together. Cookies can be stored at room temperature for up to 3 days. After this they lose their freshness. The cookies can be stored in the refrigerator for around a week.
For longer term storage, you can freeze the cookies for up to 2 months. Allow the cookies to cool, then place in a freezer safe bag or freezer safe airtight container with parchment between the layers of the cookies and freeze. Be sure to thaw completely at room temperature before eating.
Alternatively, you can make the cookie dough and then freeze the dough for later. This is a great make ahead method. Freeze the dough balls then place in a freezer safe container or bag and keep for up to 2 months. When you're ready to bake, you can bake the dough balls from their frozen state. No need to thaw.
I highly recommend refrigerating the cookie dough. This is so important. If the cookie dough isn't chilled it's going to spread way too much and you won't get the texture you're looking for. Especially since so much butter is used in this recipe. Do you have to? No, but you won't get the same results.
No, you don't have to use an electric mixer to make lemon blueberry cookies. While using an electric mixer can make the process quicker and more convenient, you can certainly make these cookies by hand using some basic kitchen tools. You'll need two mixing bowls, one for each the wet ingredients and dry ingredients. Mix separately, then combine and proceed with the recipe. Using two different mixing bowls helps to prevent the dough from being over mixed.
Yes you can use frozen blueberries. I recommend letting the blueberries thaw then patting dry with a paper towel to prevent them from being too watery. Not allowing the blueberries to thaw will change the texture of the batter and cause the cookies to be too wet.
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Soft and Chewy Lemon Blueberry Cookies
Ingredients
- 1/2 cup unsalted butter softened
- 3/4 cup granulated sugar
- 1/4 cup brown sugar
- 1 egg
- 2 tablespoons lemon juice
- 2 tablespoons lemon zest
- 2 cups flour
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- 1/2 cup blueberries
Instructions
- Place the butter, granulated sugar, brown sugar, egg, lemon zest, and lemon juice in the bowl of an electric mixer. Beat on medium high speed with a paddle attachment until well combined. Be sure to scrape down the sides with a rubber spatula if needed. You're looking for a creamy, fluffy texture. Expect to spend around 3-4 minutes mixing.
- To the mixing bowl add dry ingredients which include flour, corn starch, and baking soda. Beat on low speed for about 1-2 minutes until there are no more white flour streaks. Do not over-beat. Scrape down the sides of the bowl again if needed.
- Remove the bowl from the electric mixer and fold the blueberries into the batter using a wooden spoon or spatula until well combined and evenly dispersed.
- Using your hands or a large cookie scoop, measure about 1/4 cup of dough and roll into balls then flatten slightly. You should have around 12 dough balls. Place the cookie dough balls on a large plate and cover with plastic wrap. Refrigerate for 2-3 hours. This step is extremely important.
- When you're ready to bake the cookies, preheat the oven to 350 degrees.
- Once the oven is preheated, remove the plate from the refrigerator and place the cold cookie dough balls on a parchment paper lined cookie sheet leaving 2 inches apart from each cookie. About 8 cookies will fit on one cookie sheet. It's important to bake the dough balls in their chilled state which is why we don't remove from the refrigerator until the oven is prepped.
- Bake cookies for 10-12 minutes or until the middle and edges of the cookies are set. Expect the cookies to firm up a bit once they've cooled. Don't overbake or you risk losing the soft chewy texture.
- Place the cookie sheet on a cooling rack to let cool for around 10 minutes. Serve warm immediately or allow to cool to room temperature and store for later.
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