The Best Lemon Blueberry Cookies

These lemon blueberry cookies are a chewy, no-chill recipe! These cookies are filled with lemon taste and frozen wild blueberries. These cookies are really easy to make because they do not require a mixer!

To add more acidity, the dough balls are rolled in lemon sugar before baking, resulting in complete perfection. All natural hues, drizzled with a lovely magenta blueberry glaze! Best of all, these cookies are gluten-free, nut-free, and can easily be vegan!

When I started testing these lemon blueberry cookies, I wanted them to be chewy and perfect for spring. I tried fresh blueberries, but they turned out more like muffins or cakey cookies. However, when frozen wild luscious blueberries are used, they make the ultimate cookie!

P/s: Another choice if you want to make more magic from lemon: Passionfruit Lemon Yogurt Slice 😉

Lemon Blueberry Cookies

  • Preparation Time: 15 minutes
  • Cooking Time: 12 minutes
  • Inactive Time: 10 minutes (cooling)
  • Total Time: 37 minutes

For 4 Servings

Author: Chris

Total time: 15 minutes

Ingredients

Ingredients

  • 2 ¾ cups all-purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup unsalted butter melted and slightly cooled
  • 1 ¼ cup white granulated sugar
  • ¼ cup brown sugar packed light brown sugar
  • Zest of 2 lemons
  • 1 tablespoon lemon juice freshly squeezed
  • 1 large egg at room temperature
  • 1 egg yolk at room temperature
  • ¾ cup frozen wild blueberries

Steps

  1. Melt the butter in the microwave. Pour into a large mixing bowl and let cool for 15 minutes.
  2. Preheat the oven to 350°F. Prepare two cookie sheets using parchment paper.
  3. Sift the flour into a separate medium-sized basin. Mix in the baking soda, baking powder, and salt.
  4. In the basin with the butter, combine the white sugar and brown sugar. Mix. Combine the lemon zest, lemon juice, egg, and egg yolk. It will be a faint hue.
  5. Combine the dry components with the wet ingredients. Fold using a rubber spatula. Mix until just mixed. Mix with the frozen wild blueberries. Fold them in carefully. They will tint the dough somewhat. It is vital not to overmix.
  6. Using a large cookie scoop (3oz), scoop 6 cookie dough balls onto a cookie sheet.
  7. Bake for 14-16 minutes, using one cookie sheet at a time. Bake until the edges get golden brown.
  8. Allow the biscuit to cool on the cookie sheet for 10 minutes. Transfer to a cooling rack and let cool fully.

Steps

Notes

  • Make sure the flour is spooned and evenly, or use a kitchen scale. Compacted flour might dry up the cookies, preventing them from spreading.
  • High-altitude baking requires an additional 2 tablespoons of flour.
  • Take away the dairy ingredients 2 hours before baking.

Nutrition Facts (per serving)

  • Calories: 160 kcal
  • Sugar: 9 g
  • Sodium: 120 mg
  • Fat: 7 g
  • Saturated Fat: 4 g
  • Unsaturated Fat: 3 g
  • Trans Fat: 0 g
  • Carbohydrates: 23 g
  • Fiber: 1 g
  • Protein: 2 g
  • Cholesterol: 25 mg

#Talesofakitchen #LemonBlueberryCookies

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The Best Lemon Blueberry Cookies

The Best Lemon Blueberry Cookies

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  • Author: TalesOfaKitchen
  • Prep Time: 15 minutes
  • Inactive Time: 10 minutes (cooling)
  • Cook Time: 12 minutes
  • Total Time: 37 minutes
  • Yield: 4 Servings 1x
  • Category: Food Trends

Description

Indulge in the perfect blend of sweet and tangy with our Lemon Blueberry Cookies recipe. Visit Tales Of A Kitchen for easy, delicious baking inspiration.


Ingredients

Scale
  • 2 ¾ cups all-purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup unsalted butter melted and slightly cooled
  • 1 ¼ cup white granulated sugar
  • ¼ cup brown sugar packed light brown sugar
  • Zest of 2 lemons
  • 1 tablespoon lemon juice freshly squeezed
  • 1 large egg at room temperature
  • 1 egg yolk at room temperature
  • ¾ cup frozen wild blueberries

Instructions

  1. Melt the butter in the microwave. Pour into a large mixing bowl and let cool for 15 minutes.
  2. Preheat the oven to 350°F. Prepare two cookie sheets using parchment paper.
  3. Sift the flour into a separate medium-sized basin. Mix in the baking soda, baking powder, and salt.
  4. In the basin with the butter, combine the white sugar and brown sugar. Mix. Combine the lemon zest, lemon juice, egg, and egg yolk. It will be a faint hue.
  5. Combine the dry components with the wet ingredients. Fold using a rubber spatula. Mix until just mixed. Mix with the frozen wild blueberries. Fold them in carefully. They will tint the dough somewhat. It is vital not to overmix.
  6. Using a large cookie scoop (3oz), scoop 6 cookie dough balls onto a cookie sheet.
  7. Bake for 14-16 minutes, using one cookie sheet at a time. Bake until the edges get golden brown.
  8. Allow the biscuit to cool on the cookie sheet for 10 minutes. Transfer to a cooling rack and let cool fully.

Notes

  • Make sure the flour is spooned and evenly, or use a kitchen scale. Compacted flour might dry up the cookies, preventing them from spreading.
  • High-altitude baking requires an additional 2 tablespoons of flour.
  • Take away the dairy ingredients 2 hours before baking.

Nutrition

  • Calories: 160 kcal
  • Sugar: 9g
  • Sodium: 120mg
  • Fat: 7g
  • Saturated Fat: 4g
  • Unsaturated Fat: 3g
  • Trans Fat: 0g
  • Carbohydrates: 23g
  • Fiber: 1g
  • Protein: 2g
  • Cholesterol: 25mg

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