Lemon Blueberry Cookies
These delicious lemon blueberry cookies are bursting with berry flavor mixed with a tang of lemon. They are the perfect addition to any summertime occasion. You need less than 30 minutes to bake these up.
Equipment
- Mixing bowl
- cookie sheet
- Stand or Hand Mixer
- Large spoon or spatula
- Measuring Spoon
- Measuring Cup
Ingredients
- .75 cups Blueberries frozen - not thawed
- 2.5 Cups Flour
- 1 Cup Butter softened
- 1.25 teaspoons Baking Soda
- .25 teaspoons Salt
- 1.25 Cups White Sugar
- .75 Cups Brown Sugar
- 2 Eggs
- 1 teaspoon Vanilla Extract
- 1 teaspoon Lemon Extract
- 1 Tablespoon Lemon Zest
Instructions
- Preheat the oven to 350 degrees Fahrenheit. If the cookie sheet needs to be greased, do so now with cooking spray or butter.
- Take the 1 cup of softened butter, 1.25 cups of white sugar and .75 cups of brown sugar and add them to the mixing bowl.Pro tip: you should be able to press the butter and leave an indentation if it is softened. This takes about an hour on the counter for a whole stick, 30 mins on the counter if cut into chunks. Or, in the microwave on defrost for 15 seconds, flip and 15 seconds (do not let it melt).
- Put the mixer on medium high for about 2 minutes to cream the butter and sugar together. It will be well combined, lighter and fluffier.
- Add 2 eggs, 1 teaspoon of vanilla, 1 teaspoon of lemon extract and 1 tablespoon of lemon zest to the mixing bowl.
- Mix on medium low speed for a minute or until well combined.
- In another bowl, add 2.5 cups of flour, 1.25 teaspoons of baking soda and .25 teaspoons of salt.
- Turn the mixer on low and slowly pour the dry ingredients into the mixing bowl. Mix until there are no longer flour streaks.
- Take .75 cups of frozen blueberries and gently fold them into the dough.
- Use a cookie scoop of tablespoon to scoop out balls of dough about 1.5 tablespoons in size.
- You can roll the dough in your hands to make it tighter and more uniform.
- Place balls of dough a few inches apart on the baking sheet.
- Bake at 350 degrees Fahrenheit for about 14 minutes or until edges are light brown and firm.
- Allow cookies to cool, centers will firm up as they cool.
Notes
Tips & Variations
- Don't thaw blueberries - if you let the frozen blueberries thaw they will generate a lot of moisture which will lead to soggy, wet dough. This will cause the cookies to spread and be wet and thin.
- Fold blueberries carefully - you want to keep the blueberries whole and not let them thaw as you mix them in. So, just gently fold them into the dough.
- Don't zest too far - if you zest the lemon down too far you will hit the pith (white part of the lemon) which is bitter. You don't want the pith included in the zest or it will affect the flavor.
- Make sugar cookies - make a sugar cookie by using 2 cups of white sugar (leave out brown sugar, using 2.75 cups of flour and rolling each ball of dough in white sugar before baking.
- Add extra flavor - you can add 1 teaspoon of lemon juice for more lemon flavor, drizzle each cookie with a lemon glaze or even add 1 cup of white chocolate chips.
- Keep cookies in an airtight container in the fridge for up to a week. They will soften some due to the moisture in the blueberries. It is not recommended to store uncooked dough in the fridge because the blueberries will thaw.
- Freeze the cookies in an airtight container or freezer bag for up to a year. Defrost in the fridge overnight.
- Freeze the dough wrapped in cling wrap and packaged in a freezer bag for up to 3 months. Defrost for a few hours in the fridge.
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Nutrition information provided is just an estimate and may vary based on specific ingredients used.