Lemon Blueberry Cookies
Soft, chewy lemon blueberry cookies with bursts of juicy blueberries and a refreshing citrus flavor. Easy to make and perfect for family gatherings.
Equipment
- Mixing Bowl
- Electric mixer (or whisk)
- Baking tray lined with parchment paper
- Measuring Cups and Spoons
Ingredients
- 1/2 cup butter softened
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1 egg large
- 1 tbsp lemon zest
- 1 tbsp lemon juice
- 1 1/2 cups all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1 cup blueberries fresh or frozen
Optional Ingredients
- 1/2 cup white chocolate chips
- powdered sugar and lemon juice for glaze
Instructions
- In a bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy.
- Add the egg, lemon zest, and lemon juice. Mix until combined.
- In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
- Slowly add the dry ingredients to the wet mixture. Stir gently until combined.
- Fold in blueberries and optional white chocolate chips.
- Chill the dough in the fridge for 30 minutes.
- Preheat the oven to 350°F (175°C). Scoop dough onto a lined baking tray.
- Bake for 10–12 minutes, until edges are golden but centers are soft.
- Cool slightly before transferring to a rack. Drizzle with glaze if desired.
Notes
For softer cookies, do not overbake.
If using frozen blueberries, fold them in gently without thawing.
A lemon glaze adds extra sweetness and tang.