Lemon Blueberry Cookies
The easiest Lemon Blueberry Cookies! Fresh lemon juice, lemon zest and blueberries come together in perfection with these tasty cookies.
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Equipment
- mixing bowls
- whisk
- kitchen scale optional but recommended
- zester
- parchment paper
- baking sheet
Ingredients
- 1 ¾ cup all purpose flour 210 g
- 10 tbsp unsalted butter, slightly melted and cooled 141 g
- ¾ cup sugar 150 g
- 1 large egg room temperature
- 1 tbsp fresh squeezed lemon juice
- 1 tsp lemon extract optional
- 2 lemons, for zest
- ¾ cup frozen wild blueberries or fresh blueberries
- ½ tsp fine sea salt
- ½ tsp baking powder
- ¼ tsp baking soda
Instructions
- Combine flour, fine sea salt, baking powder and baking soda in a bowl. Whisk well and set aside.1 ¾ cup all purpose flour, ½ tsp fine sea salt, ½ tsp baking powder, ¼ tsp baking soda
- In a large microwave safe bowl, add butter and melt until almost fully melted. Allow to cool.10 tbsp unsalted butter, slightly melted and cooled
- In a separate bowl, add sugar. Then zest the lemons onto the sugar and use fingers to rub zest and sugar together until it feels like coarse wet sand. Set aside.¾ cup sugar, 2 lemons, for zest
- Add lemon sugar, fresh squeezed lemon juice and lemon extract (optional) to butter. Whisk until well combined, about 1 minute.1 tbsp fresh squeezed lemon juice, 1 tsp lemon extract
- Add egg, whisk until well combined - about 1 minute.1 large egg
- Add dry ingredients, whisk until they are just combined.
- Add blueberries. Use spatula to fold into dough carefully.¾ cup frozen wild blueberries
- Preheat oven to 350 F. Use 2 tablespoon scoop to scoop cookies and place on baking sheet at least 3" apart. Place 5 to 6 cookies per sheet.
- Bake for about 13 minutes, or until you begin see edges browning and the top of the cookie looks matte. Remove from oven and allow to cool for a few minutes before rolling in lemon sugar.
Video
Notes
Use Kitchen Scale. A kitchen scale will help you achieve recipe results that are much closer to what they are intended to be than by using volume measurements.
Room Temperature Ingredients. Make sure your egg is at room temperature before you begin.
Rub Lemon Zest and Sugar Together. Using your fingers, rub the lemon zest and sugar together until it resembles coarse wet sand. This helps release the oils from the zest and give a deeper lemon flavor to the cookie.
Reserve Lemon Sugar Mix For Rolling Cookies. This is optional, but I found this helped boost that flavor just a bit more when rolled in lemon sugar. Put aside 2-3 tablespoons of the lemon sugar if you choose to do this. Roll cookies after baking and slightly cooled.
Opt for Blueberry White Chocolate Cookies. If you love a bit of white chocolate sweetness in your cookies, then I recommend adding ½ cup of white chocolate chips to the recipe. You can choose to keep the lemon juice, or substitute with vanilla extract.
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