Blueberry Lemon Cookies are a delightful treat that perfectly balance the sweetness of blueberries with the zesty brightness of lemon. As I embarked on my culinary journey, I discovered that these cookies not only tantalize the taste buds but also carry a rich history rooted in summer gatherings and family traditions. The combination of fresh blueberries and tangy lemon creates a flavor profile that is both refreshing and comforting, making these cookies a favorite among friends and family alike.
What I love most about Blueberry Lemon Cookies is their incredible texture; they are soft and chewy on the inside, with a slight crisp on the edges. The vibrant colors and aromatic scents fill the kitchen, inviting everyone to indulge in a warm, homemade cookie. Whether you’re looking for a quick snack or a delightful dessert to impress your guests, these cookies are the perfect choice. Join me as we dive into this simple yet scrumptious recipe that will surely become a staple in your baking repertoire!
Ingredients:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 tablespoon lemon zest (about 1 lemon)
- 1 tablespoon fresh lemon juice
- 1 1/2 cups fresh blueberries (or frozen, if fresh is unavailable)
- 1/2 cup powdered sugar (for dusting, optional)
Preparing the Dough
Let’s get started on these delicious blueberry lemon cookies! First, we need to prepare our dough. Follow these steps:
- In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar. I like to use an electric mixer on medium speed for about 2-3 minutes until the mixture is light and fluffy. This step is crucial as it incorporates air into the butter, making our cookies tender.
- Add the eggs, one at a time, mixing well after each addition. Then, stir in the vanilla extract. The mixture should be smooth and creamy at this point.
- In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt. This helps to evenly distribute the leavening agents and salt throughout the flour.
- Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Be careful not to overmix, as this can lead to tough cookies.
- Now, it’s time to add the lemon zest and lemon juice. Gently fold these into the dough using a spatula or wooden spoon. The fresh lemon will add a bright flavor that pairs beautifully with the blueberries.
- Finally, fold in the blueberries. If you’re using frozen blueberries, there’s no need to thaw them; just toss them in directly. Be gentle to avoid breaking the berries, which can turn your dough a lovely shade of blue!
Chilling the Dough
Chilling the dough is an important step that helps the cookies maintain their shape while baking. Here’s how to do it:
- Cover the mixing bowl with plastic wrap or transfer the dough to an airtight container.
- Refrigerate the dough for at least 30 minutes. If you have time, chilling for up to 2 hours can enhance the flavors even more.
Baking the Cookies
Now that our dough is chilled and ready, let’s get to baking!
- Preheat your oven to 350°F (175°C). This ensures that the cookies bake evenly.
- Line two baking sheets with parchment paper. This prevents the cookies from sticking and makes for easy cleanup.
- Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart. This allows room for the cookies to spread as they bake.
- Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. The centers may look slightly underbaked, but they will continue to cook on the baking sheet after being removed from the oven.
- Once baked, remove the cookies from the oven and let them cool on the baking sheets for about 5 minutes. Then, transfer them to a wire rack to cool completely.
Assembling and Serving
Now that our cookies are baked and cooled, it’s time to assemble and serve them!
- If you’d like to add a little extra sweetness, dust the cooled cookies with powdered sugar. I find that this adds a lovely touch and makes them look even more inviting.
- Arrange the cookies on a serving platter or in an airtight container. They can be stored at room temperature for up to a week, but I doubt they’ll last that long!
- These blueberry lemon cookies are perfect for
Conclusion:
In summary, these Blueberry Lemon Cookies are an absolute must-try for anyone looking to indulge in a delightful treat that perfectly balances sweetness and tartness. The combination of juicy blueberries and zesty lemon creates a flavor explosion that is simply irresistible. Whether you’re enjoying them with a cup of tea, serving them at a summer picnic, or packing them in your kids’ lunchboxes, these cookies are sure to impress. For a fun twist, consider adding a sprinkle of lemon zest on top before baking or drizzling a simple lemon glaze over the cooled cookies for an extra touch of sweetness. You can also experiment with different berries, like raspberries or blackberries, to create your own unique version of this recipe. I encourage you to give these Blueberry Lemon Cookies a try and share your experience with friends and family. I’d love to hear how they turn out for you! Don’t forget to snap a picture and tag me on social media; I can’t wait to see your delicious creations! Happy baking! Print
Blueberry Lemon Cookies: A Deliciously Sweet and Tangy Treat
- Total Time: 60 minutes
- Yield: 24 cookies 1x
Description
These Blueberry Lemon Cookies are a delightful blend of sweet blueberries and zesty lemon, offering a refreshing treat that’s soft, chewy, and bursting with flavor. Perfect for sharing with friends and family or enjoying with your afternoon tea or coffee!
Ingredients
Scale- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 tablespoon lemon zest (about 1 lemon)
- 1 tablespoon fresh lemon juice
- 1 1/2 cups fresh blueberries (or frozen, if fresh is unavailable)
- 1/2 cup powdered sugar (for dusting, optional)
Instructions
- In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar using an electric mixer on medium speed for about 2-3 minutes until light and fluffy.
- Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract until smooth and creamy.
- In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Avoid overmixing.
- Fold in the lemon zest and lemon juice gently using a spatula or wooden spoon.
- Finally, fold in the blueberries carefully to prevent breaking them.
- Cover the mixing bowl with plastic wrap or transfer the dough to an airtight container.
- Refrigerate the dough for at least 30 minutes, or up to 2 hours for enhanced flavor.
- Preheat your oven to 350°F (175°C).
- Line two baking sheets with parchment paper.
- Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. The centers may look slightly underbaked.
- Let the cookies cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely.
- Dust the cooled cookies with powdered sugar if desired.
- Arrange the cookies on a serving platter or in an airtight container. They can be stored at room temperature for up to a week.
Notes
- For a more intense lemon flavor, you can increase the amount of lemon zest and juice.
- If using frozen blueberries, there’s no need to thaw them before adding to the dough.
- These cookies are perfect for sharing or enjoying with a cup of tea or coffee!
- Prep Time: 15 minutes
- Cook Time: 12 minutes