The absolute perfect cookie base filled with lemon and blueberry flavors. These Lemon Blueberry Cookies will be your new favorite!
Lemon Blueberry Cookies are a delightful treat that combines the bright and refreshing flavors of lemon with the burst of sweetness from juicy blueberries. These cookies capture the essence of summer in every bite, offering a perfect balance between tangy and sweet. The refreshing taste of lemon adds a zingy citrus flavor, while the blueberries provide a burst of fruity goodness. Whether enjoyed as a snack or served alongside a cup of tea, Lemon Blueberry Cookies are sure to satisfy your dessert cravings. Get ready to indulge in these delectable cookies that will leave you coming back for more.
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INGREDIENTS YOU NEED
- 1/2 cup unsalted butter room temperature, use vegan butter for dairy free
- 1/2 cup sugar
- 1/2 cup brown sugar
- 3 tsp lemon juice
- 1 tsp vanilla extract
- 1 large egg
- 1 1/2 cups all purpose flour OR 1:1 gluten free flour with xanthan gum
- 2 tbsp lemon zest about 2 lemons
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 cup fresh blueberries
Instructions To Make Lemon Blueberry Cookies
- Preheat your oven to 375 degrees F and line a large baking sheet with parchment paper, set aside.
- Cream together your butter, sugar and brown sugar until fluffy.
- Beat in your egg, lemon juice, and vanilla extract until combined.
- In a separate bowl, whisk together your flour, lemon zest, baking powder, baking soda, and salt. Slowly mix your dry ingredients into your butter mixture until well combined.
- Fold in your blueberries.
- Using a large 3 tbsp cookie dough scoop, place your cookie dough balls on your prepared baking sheet, leaving a few inches in between for cookies to spread.
- Bake for 8-10 minutes or until cookies have JUST started to brown.
- Allow to sit for at least 5 minute on baking sheet before transferring to a wire cooling rack to fully cool. Enjoy!
Lemon Blueberry Cookies
Ingredients
- 1/2 cup unsalted butter room temperature, use vegan butter for dairy free
- 1/2 cup sugar
- 1/2 cup brown sugar
- 3 tsp lemon juice
- 1 tsp vanilla extract
- 1 large egg
- 1 1/2 cups all purpose flour OR 1:1 gluten free flour with xanthan gum
- 2 tbsp lemon zest about 2 lemons
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 cup fresh blueberries
Instructions
- Preheat your oven to 375 degrees F and line a large baking sheet with parchment paper, set aside.
- Cream together your butter, sugar and brown sugar until fluffy.
- Beat in your egg, lemon juice, and vanilla extract until combined.
- In a separate bowl, whisk together your flour, lemon zest, baking powder, baking soda, and salt. Slowly mix your dry ingredients into your butter mixture until well combined.
- Fold in your blueberries.
- Using a large 3 tbsp cookie dough scoop, place your cookie dough balls on your prepared baking sheet, leaving a few inches in between for cookies to spread.
- Bake for 8-10 minutes or until cookies have JUST started to brown.
- Allow to sit for at least 5 minute on baking sheet before transferring to a wire cooling rack to fully cool. Enjoy!
Nutrition
Frequently Asked Questions About Lemon Blueberry Cookies
Yes, if frozen is best for you then go ahead and use them. The color from the frozen blueberries will run though, so just keep that in mind.
Yes, freeze an airtight container for up to 6 months. You can also freeze the cookie dough and bake it as needed.
omg so good!