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Lemon Blueberry Cookies Recipe

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4.1 from 9 reviews

These Lemon Blueberry Cookies are a delightful treat featuring a buttery, lemon-scented dough studded with juicy wild blueberries. Rolled in lemon sugar for an extra burst of citrus flavor, they bake into soft, flavorful cookies with a perfect balance of tartness and sweetness. Perfect for springtime or any occasion that calls for a refreshing twist on classic cookies.

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 softened butter, 1 1/4 cups white granulated sugar, light brown sugar, and 1 tablespoon lemon zest. Use a handheld mixer to beat the mixture for 3-4 minutes until it becomes light and fluffy, scraping down the sides of the bowl as needed to ensure everything is well mixed.
  2. Add Wet Ingredients: Mix in the large egg, fresh lemon juice, and vanilla extract. Continue mixing for 1-2 minutes until the ingredients are fully incorporated and the batter is 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 Mixtures: Gradually add the sifted dry ingredients to the wet mixture, mixing just until combined. Avoid over mixing to maintain a tender cookie texture.
  5. Fold in Blueberries: Gently fold the frozen wild blueberries into the dough, being careful not to break them up, so they remain visible as beautiful streaks throughout the cookie dough.
  6. Chill the Dough: Using a 2-ounce ice cream scoop, portion out the cookie dough onto a parchment-lined baking sheet. Refrigerate the scooped dough for 1 to 2 hours until thoroughly chilled, which helps prevent spreading during baking.
  7. Prepare Lemon Sugar Coating: In a small bowl, combine 1/2 cup white granulated sugar and 2 teaspoons lemon zest. Rub the zest into the sugar with your fingertips to release natural oils and enhance flavor. Set aside.
  8. Preheat Oven and Coat Cookies: Preheat your oven to 350°F (175°C). Roll each chilled cookie dough ball in the lemon sugar mixture to evenly coat. Place 5 cookies per baking sheet to allow space for spreading.
  9. Bake the Cookies: Bake the cookies in the preheated oven for 16-17 minutes, turning the baking sheet halfway through to ensure even browning. The cookies should be golden on the edges but still soft in the center.
  10. Shape and Cool: Remove cookies from the oven and use a large cookie cutter slightly larger than the cookies to gently round out any uneven edges while warm. Allow the cookies to cool completely on the baking sheet before handling to avoid breaking.

Notes

  • Ensure the butter is softened but not melted for best creaming results.
  • Using frozen blueberries helps prevent the dough from becoming too wet or discolored.
  • Chilling the dough is essential to avoid excessive spreading during baking.
  • Gently folding in blueberries keeps them intact and visible in the dough.
  • Turning the baking sheet midway promotes even baking and browning.
  • Using a cookie cutter while warm helps achieve uniform, attractive shapes.
  • Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.

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