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Blueberry Lemon Cookies

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These Blueberry Lemon Cookies are soft, chewy, and packed with fresh blueberries and zesty lemon flavor. With a light texture and a sweet-tart balance, they’re perfect for spring, summer, or whenever you need a refreshing treat. Make them with fresh or frozen berries – no chilling required!

Ingredients

Scale

  • 1/2 cup unsalted butter, softened

  • 3/4 cup granulated sugar

  • 1 large egg

  • 1 tbsp lemon zest (about 1 lemon)

  • 1 tbsp fresh lemon juice

  • 1 tsp vanilla extract

  • 1 1/2 cups all-purpose flour

  • 1/2 tsp baking soda

  • 1/4 tsp salt

  • 1 cup fresh or frozen blueberries (if using frozen, do not thaw)

  • Optional: 2 tbsp coarse sugar or powdered sugar for garnish

Instructions

  1. Preheat Oven:

    • Preheat oven to 350°F (175°C).

    • Line a baking sheet with parchment paper.

  2. Mix Wet Ingredients:

    • In a large bowl, cream together butter and sugar until light and fluffy.

    • Beat in the egg, lemon zest, lemon juice, and vanilla extract until combined.

  3. Add Dry Ingredients:

    • In a separate bowl, whisk together flour, baking soda, and salt.

    • Gradually add the dry mixture to the wet ingredients, mixing just until combined.

  4. Fold in Blueberries:

    • Gently fold in the blueberries. Be careful not to overmix, especially if using frozen berries.

  5. Scoop and Bake:

    • Scoop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.

    • Bake for 10–12 minutes, or until the edges are lightly golden and the centers are set.

    • Let cool on the baking sheet for 5 minutes before transferring to a wire rack.

  6. Optional Garnish:

    • Sprinkle with coarse sugar before baking for a crunchy top or dust with powdered sugar after cooling.

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