Description
These soft and zesty lemon blueberry cookies are everything spring should taste like — bright, buttery, and bursting with juicy blueberries. With golden edges, a hint of vanilla, and curls of fresh lemon zest, each bite feels homemade and refreshing. No chill time, no fuss — just a cheerful bake you’ll want to make on repeat.
Ingredients
Wet Ingredients:
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1 cup (2 sticks) unsalted butter, softened
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1 cup granulated sugar
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1 large egg
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2 tsp vanilla extract
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2 tbsp fresh lemon juice
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1 tbsp lemon zest
Dry Ingredients:
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2 ½ cups all-purpose flour
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½ tsp baking soda
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½ tsp baking powder
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½ tsp salt
Add-ins:
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1 cup blueberries (fresh or frozen)
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Optional: ½ cup white chocolate chips
Instructions
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Preheat oven to 350°F (175°C). Line baking sheet with parchment paper.
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Cream butter and sugar together until light and fluffy.
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Add egg, vanilla, lemon juice, and zest. Mix until smooth.
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In a separate bowl, whisk together flour, baking soda, baking powder, and salt.
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Slowly add dry ingredients to wet, stirring gently until combined.
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Fold in blueberries (and white chocolate chips, if using).
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Scoop tablespoon-sized dough balls onto baking sheet, leaving space between each.
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Bake for 11–13 minutes or until edges are lightly golden.
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Cool on the tray for 5 minutes, then transfer to a wire rack.
Notes
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Zest your lemon directly over the bowl to capture the fragrant oils.
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Use frozen blueberries without thawing to prevent purple dough.
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Don’t overbake. Cookies continue setting as they cool.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Cookies, Spring Baking, Fruity Desserts
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 cookie (based on 18 cookies per batch)
- Calories: 165 kcal
- Sugar: 12 g
- Sodium: 90 mg
- Fat: 9 g
- Saturated Fat: 5.5 g
- Unsaturated Fat: 3 g
- Carbohydrates: 20 g
- Fiber: 0.5 g
- Protein: 2 g
- Cholesterol: 25 mg
Keywords: Lemon Blueberry Cookie Recipe