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
- 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
- Melt the butter in the microwave. Pour into a large mixing bowl and let cool for 15 minutes.
- Preheat the oven to 350°F. Prepare two cookie sheets using parchment paper.
- Sift the flour into a separate medium-sized basin. Mix in the baking soda, baking powder, and salt.
- 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.
- 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.
- Using a large cookie scoop (3oz), scoop 6 cookie dough balls onto a cookie sheet.
- Bake for 14-16 minutes, using one cookie sheet at a time. Bake until the edges get golden brown.
- 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 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
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The Best Lemon Blueberry Cookies
- 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
- 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
- Melt the butter in the microwave. Pour into a large mixing bowl and let cool for 15 minutes.
- Preheat the oven to 350°F. Prepare two cookie sheets using parchment paper.
- Sift the flour into a separate medium-sized basin. Mix in the baking soda, baking powder, and salt.
- 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.
- 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.
- Using a large cookie scoop (3oz), scoop 6 cookie dough balls onto a cookie sheet.
- Bake for 14-16 minutes, using one cookie sheet at a time. Bake until the edges get golden brown.
- 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