Print

Lemon Blueberry Cookies Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.9 from 3 reviews

These lemon blueberry cookies are thick, chewy, and bursting with fresh lemon flavor. This no-chill recipe uses melted butter and frozen wild blueberries to create soft, flavorful cookies with a slight tang and beautiful berry swirls.

Ingredients

Dry Ingredients

  • 2 3/4 cups All-purpose flour
  • 1/2 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1 tsp Salt

Wet Ingredients

  • 1 cup Unsalted butter, melted and slightly cooled
  • 1 1/4 cup White granulated sugar
  • 1/4 cup Brown sugar, packed light brown sugar
  • Zest of 2 lemons
  • 1 TBSP Lemon juice, freshly squeezed
  • 1 Large egg, room temperature
  • 1 Egg yolk, room temperature

Add-ins

  • 3/4 cup Frozen wild blueberries

Instructions

  1. Melt and cool butter: Melt the unsalted butter in the microwave. Pour it into a large mixing bowl and let it cool for about 15 minutes to prevent cooking the eggs in the next step.
  2. Preheat oven and prepare baking sheets: Preheat your oven to 350°F (175°C). Line two cookie sheets with parchment paper for easy removal and cleanup.
  3. Mix dry ingredients: In a medium bowl, sift together the all-purpose flour, baking powder, baking soda, and salt to ensure even distribution.
  4. Combine wet ingredients: To the cooled melted butter, add the white granulated sugar and brown sugar, mixing well until combined. Stir in the lemon zest, freshly squeezed lemon juice, large egg, and egg yolk. The mixture will become pale and creamy.
  5. Add dry to wet: Gradually fold the dry ingredients into the wet ingredients using a rubber spatula. Mix until just combined to avoid toughness.
  6. Fold in blueberries: Gently fold in the frozen wild blueberries, being careful not to overmix as the berries will color the dough and delicate crumbles can turn purple.
  7. Portion dough: Using a large cookie scoop (about 2 oz per scoop), place 6 dough balls spaced evenly on each prepared cookie sheet.
  8. Bake cookies: Bake one sheet at a time in the preheated oven for 14 to 16 minutes or until the edges are golden brown and centers still look slightly soft.
  9. Cool cookies: Allow the cookies to cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely. This resting time helps them set and prevents breakage.

Notes

  • Use frozen wild blueberries directly from the freezer to prevent purple bleeding throughout the dough.
  • Do not overmix once the blueberries are added to keep the dough light and prevent color bleed.
  • The dough can be scooped and baked immediately without chilling, saving time.
  • If you prefer thicker cookies, chill the dough for 15 minutes before baking.
  • Make sure butter is cooled sufficiently to avoid cooking the eggs, which would affect texture.

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