Lemon Blueberry Cookies (Soft And Chewy) Recipe

I adore these lemon blueberry cookies for their irresistibly soft texture and vibrant citrus infused flavor. Combining kitchen ease with a refreshing burst of blueberries, every bite is a perfect blend of tangy lemon zest and natural sweetness. It’s an effortless recipe that fits my vibe and instantly brightens my mood.

I love these lemon blueberry cookies because they are a perfect mix of tangy lemon and sweet blueberries in a soft and chewy treat. My recipe is super easy, no chill required, and everything comes together in one bowl.

I mix together 2 1/2 cups all-purpose flour, 1 tsp baking powder and 1/2 tsp salt to create the base. Then, I cream 1/2 cup unsalted butter with 3/4 cup granulated sugar until its nice and smooth which makes the cookies light.

I then add 2 large eggs at room temp along with the zest of 2 lemons and 2 tbsp fresh lemon juice. A splash of 1 tsp vanilla extract ties it all together.

After mixing in 1 cup blueberries, whether fresh or frozen (just dont thaw frozen ones), the dough is ready! I think these cookies are a fun twist on classic baking sweets and perfect for anyone who loves a yummy dessert.

Why I Like this Recipe

1. I really love that this recipe is super easy – it only needs one bowl and doesn’t have any crazy steps, so it’s perfect when I’m in a hurry.
2. I love the burst of flavor from the lemon zest and fresh lemon juice combined with the sweet blueberries; it makes every bite refreshing and tangy.
3. I appreciate how the cookies always turn out soft and chewy, which is exactly the texture I crave in a cookie.
4. I like that you can use either fresh or frozen blueberries without any fuss, making it a versatile treat no matter what I have on hand.

Ingredients

• All-purpose flour is full of carbs which act as energy source and give cookie structure
• Unsalted butter adds rich flavor and moisture, making cookies soft and deliciously chewy
• Granulated sugar gives sweetness and helps with browning while balancing sour lemon notes
• Eggs provide protein and act as binders, keeping cookies together in a tasty mess
• Lemon zest and juice deliver a tangy refreshing kick while brightening overall flavor
• Blueberries offer natural sweetness, fiber and antioxidants, bringing bursts of juicy color
• Baking powder and salt enhance rise and flavor intensity, perfecting cookie texture
• Vanilla extract infuses subtle sweetness and warmth, rounding out the cookie flavor

Ingredient Quantities

• 2 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp salt
• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 2 large eggs, at room temp
• Zest of 2 lemons
• 2 tbsp fresh lemon juice
• 1 tsp vanilla extract
• 1 cup blueberries (if using frozen, dont thaw)

How to Make this

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.

2. In a big bowl, mix together the flour, baking powder, and salt.

3. Add the softened butter and sugar to the bowl and beat until it’s smooth and creamy.

4. Crack in the 2 eggs one at a time, stirring well after each addition.

5. Mix in the lemon zest, lemon juice, and vanilla extract until everything is well combined.

6. Gently fold in the blueberries, making sure not to overmix.

7. Scoop the dough into small balls and place them on the baking sheet about 2 inches apart.

8. Bake the cookies for around 12-14 minutes or until they start to turn lightly golden around the edges.

9. Remove the cookies from the oven and let them cool on the baking sheet for a few minutes.

10. Once they are slightly cooled, transfer them to a rack to cool completely and enjoy your soft and chewy lemon blueberry cookies!

Equipment Needed

1. An oven that’s been preheated to 350°F
2. A baking sheet and parchment paper for lining it
3. A big mixing bowl to combine all the ingredients
4. An electric mixer or a good hand whisk to beat the butter and sugar until its smooth
5. Measuring cups and spoons for the dry and liquid ingredients
6. A spatula to fold in the blueberries gently
7. A cookie scoop or a spoon to drop the dough onto the sheet
8. A cooling rack to let the cookies cool completely

FAQ

• Q: Do I need to thaw frozen blueberries?
  A: No, dont thaw them! Using them frozen helps to keep the flavor locked in and they wont bleed as much into the dough.
• Q: How can I be sure the cookies turn out soft and chewy?
  A: Make sure you dont overbake em and keep an eye on them while in the oven. Taking them out just before they look completely done will keep em soft.
• Q: Can I store these cookies for later?
  A: Yes, store them in an airtight container at room temp for a couple days. If you want to keep em longer, you can freeze em too.
• Q: What if I dont have eggs at room temperature?
  A: If your eggs are cold, you can sink them in warm water for a few mins before using them. It helps the batter mix better.
• Q: Are there any tips for extra lemony flavour?
  A: You can add a pinch of extra lemon zest on top before baking if you really love lemon. Just dont overdo it or the taste might be too sharp.

Lemon Blueberry Cookies (Soft And Chewy) Recipe Substitutions and Variations

• You can use whole wheat flour instead of all-purpose for a nuttier taste but be ready to adjust your liquid ratios a bit
• If you dont have unsalted butter, try using coconut oil in equal amounts, it gives a subtle tropical twist
• Swap granulated sugar with light brown sugar, its slightly moister and adds extra depth
• If you’re short on fresh lemon juice, bottled lemon juice can work just as well though the flavor might be a bit less bright
• For vanilla extract, almond extract is an interesting alternative if you wanna mix things up a little

Pro Tips

• Make sure all your ingredients are at room temperature. This helps the butter and eggs mix better and stops the dough from getting too dense, which can happen if they’re still cold.
• If you’re using frozen blueberries, keep them frozen and fold ’em in gently. Overmixing can make the color bleed and turn all the cookies a bit purple.
• For a softer texture, take the cookies out just as they start to turn lightly golden. They might look a bit underdone, but they’ll continue to firm up as they cool on the rack.
• If you want a thicker cookie with a chewier crumb, you can chill the dough for about 15 minutes before scooping it out on your baking sheet.