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Lemon Blueberry Cookies Recipe

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These Lemon Blueberry Cookies are a delightful combination of tangy lemon zest and juicy wild blueberries folded into a soft, buttery cookie dough. Lightly dusted with a fragrant lemon-sugar coating, these cookies offer a refreshing citrus burst with every bite. Perfect as a sweet treat for spring and summer, these cookies are easy to prepare and yield a soft, chewy texture with a hint of tartness that beautifully complements the sweet berries.

Ingredients

Cookie Dough Ingredients

  • 1 cup Butter (unsalted, 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 Lemon juice (fresh is best)
  • 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 cookie dough mixture. In a large bowl, combine softened butter, white granulated sugar, light brown sugar, and lemon zest. Using a handheld mixer, beat the ingredients together for 3-4 minutes until the mixture is fluffy. Scrape down the sides of the bowl as needed to ensure even mixing.
  2. Add wet ingredients. Incorporate the large egg, fresh lemon juice, and vanilla extract into the butter-sugar mixture. Mix again using the handheld mixer for 1-2 minutes until well combined.
  3. Sift dry ingredients. In a separate bowl, sift together all-purpose flour, baking powder, baking soda, and salt to ensure even distribution.
  4. Combine dry and wet ingredients. Gently fold the dry ingredients into the wet mixture just until combined. Take care not to overmix. Then fold in the frozen wild blueberries carefully so that the dough displays streaks of blueberries without breaking them up too much.
  5. Chill the dough. Using a 2-ounce ice cream scoop, portion the cookie dough onto a parchment-lined baking sheet. Refrigerate the cookie dough balls for 1 to 2 hours until completely chilled; this helps maintain shape during baking.
  6. Prepare lemon sugar coating. In a small bowl, combine the white granulated sugar and lemon zest. Use your fingertips to rub the zest into the sugar to release the natural oils and enhance the lemon flavor. Set aside.
  7. Preheat the oven and coat the cookies. Heat the oven to 350°F (175°C). Take each chilled cookie dough ball and gently roll it in the lemon sugar mixture to coat evenly. Place 5 cookies per baking sheet, spacing them apart for even baking.
  8. Bake the cookies. Bake the coated cookies in the preheated oven for 16-17 minutes, turning the baking sheet halfway through the baking time to promote even browning on all sides.
  9. Shape and cool the cookies. Remove the cookies from the oven and, while still warm, use a large cookie cutter slightly larger than the cookies to gently round out any uneven edges. Allow the cookies to cool completely on the baking sheet before handling or serving.

Notes

  • Use wild frozen blueberries that are small and hold their shape well to avoid bleeding too much color into the dough.
  • Refrigerating the dough is key to prevent cookies from spreading too much during baking.
  • Rolling the cookies in lemon sugar not only enhances flavor but also adds a nice slight crunch to the exterior.
  • Be gentle while folding in the blueberries to prevent them from bursting and staining the dough excessively.
  • Cookie cutters help create a uniform look, but if unavailable, gently shape the cookies by hand after baking.
  • Store cookies in an airtight container at room temperature for up to 3 days or freeze the dough balls for longer storage.

Find it online: https://bitezly.com/lemon-blueberry-cookies-recipe-2/