Lemon Blueberry Cookies
These Lemon Blueberry Cookies are the perfect combination of tart lemon and sweet blueberry. They are an easy 20 minute recipe and are perfect for the start of spring!
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Servings: 16
Calories: 164kcal
Equipment
- Stand Mixer or a mixing bowl with an electric hand mixer
- Wooden Spoon
- Baking Sheet
- Parchment Paper
Ingredients
- ⅓ cup unsalted butter, softened
- 1 cup granulated sugar
- 1 egg
- 1 tsp lemon zest, The zest of about ½ lemon
- ¼ cup lemon juice, The juice of about 2 lemons.
- ½ tsp vanilla
- 2 ½ cups all-purpose flour
- ¼ tsp baking powder
- ¼ tsp baking soda
- ½ tsp salt
- 1 cup blueberries
Instructions
- Preheat the oven to 350 degrees. Line your baking sheet(s) with parchment and set aside.
- In the bowl of a stand mixer or using an electric hand mixer, combine the softened butter and the sugar. Cream until combined.
- Add in the egg and combine. Then add in the zest, juice, and vanilla and continue to mix thoroughly.
- Add in the flour, salt, baking soda, and baking powder. Mix well. Scrape down the sides and mix again.
- Add the blueberries and mix in by hand using a wooden spoon or rubber spatula.
- Scoop out the dough using a #24 cookie dough scoop (about 2 ½ Tbsp for each ball of cookie dough). Place the cookie dough on your prepared baking sheets and press down on top of the cookie dough to flatten it to about ½” thick.
- Bake the cookies for 10-12 minutes, until the bottom is beginning to brown and the edges have set and the top is no longer shiny. Do not bake until the op has browned, as this will result in overbaking.
- Remove the cookies from the oven and allow them to rest on the cookie sheet for 5 minutes until they are set. Then transfer them to a cooling rack to cool the rest of the way.
Notes
Recipe copyright The Domestic Spoon. For educational or personal use only.
- Butter: Unsalted. If you use salted butter, make sure to adjust the salt content. Internal temperature of softened butter should be between 68-72 degrees Fahrenheit.
- Lemon juice: If you want the most delicious flavor, use fresh squeezed lemons, and stay away from the pre-bottled lemon juice.
- All-purpose flour: You can substitute 1:1 Gluten Free Flour if desired.
- Blueberries: Use fresh blueberries, and try to find the smallest ones possible. Wash them, and then make sure they are completely dry before adding them into your dough. You can also use dehydrated blueberries, but the blueberry flavor will not be as prevalent. If you are using frozen blueberries, do not thaw them.
- Make sure to stir carefully when adding your blueberries into your dough. If you mix too hard, the blueberries will pop and add extra juice into the dough!
- Use the Scoop and Level Method to measure your flour so you can make sure you have the right amount.
- Flattening the cookies ensures that they bake evenly throughout. Don’t forget this step or you may end up with cookies that have an underbaked center.
- Add some extra lemon zest on top of the cookies for a beautiful pop of color as well as some extra lemon flavor.
- Don’t over mix your batter or your cookies will get cakier!
Nutrition
Serving: 1Cookie | Calories: 164kcal | Carbohydrates: 29g | Protein: 3g | Fat: 4g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 21mg | Sodium: 40mg | Potassium: 40mg | Fiber: 1g | Sugar: 14g | Vitamin A: 139IU | Vitamin C: 3mg | Calcium: 11mg | Iron: 1mg
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