Lemon Blueberry Cookies (Soft And Chewy) Recipe

I vibe with these lemon blueberry cookies because each bite is a perfect union of tangy lemon and sweet blueberries. I love their soft, chewy texture and the easy one bowl method that makes cleanup a breeze. They instantly transport me to relaxed afternoons and add a fun twist to my baking routine.

I think these lemon blueberry cookies are one of my go-to recipes for a sweet treat. I love how the fresh flavors come through in every bite.

My recipe starts with 2 cups of all-purpose flour, mixed with 1/2 teaspoon baking soda and 1/4 teaspoon salt for a solid base. I use 1/2 cup unsalted butter that’s been softened and 1 cup granulated sugar to give the cookies their soft and chewy texture.

Then i add in one large egg along with 2 tablespoons freshly squeezed lemon juice and 1 tablespoon lemon zest to pack in that bright, citrusy punch. A dash of 1/2 teaspoon vanilla extract brings everything together while 1 cup of fresh or frozen blueberries gives the cookies their unique burst of flavor.

Its a recipe that shows the best of blueberry cookies recipes and lemon recipes; its simple, nutritious and perfect for an easy dessert or snack.

Why I Like this Recipe

1. I love how easy it is to make these cookies coz you only need one bowl and it means way less cleanin up later even if I mess up a little bit.
2. I really dig the tangy lemon flavor mixed with the blueberries – it gives the cookies a super fresh and sweet taste that keeps me comin back for more.
3. I appreciate how soft and chewy they turn out, which makes them perfect to have with a cold glass of milk or my fav tea when I’m chillin’.

Ingredients

• All-Purpose Flour: Provides structure and carbohydrates that form the cookie’s soft interior.
• Unsalted Butter: Adds rich flavor and moisture, keeping cookies tender and melt in your mouth.
• Granulated Sugar: Imparts sweetness and promotes a soft, chewy texture with every bite.
• Large Egg: Acts as a binder and adds protein to improve the cookie structure.
• Fresh Lemon Juice and Zest: Introduces tangy brightness that lifts the entire flavor profile.
• Blueberries: Offer bursts of fruity flavor, antioxidants, and a pleasing popping texture.
• Vanilla Extract: Brings a warm aroma that rounds out the tang and sweetness.
• Baking Soda & Salt: Enhance rise and flavor balance by moderating acidity in the mix.

Ingredient Quantities

• 2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 large egg
• 2 tablespoons freshly squeezed lemon juice
• 1 tablespoon lemon zest
• 1/2 teaspoon vanilla extract
• 1 cup fresh or frozen blueberries

How to Make this

1. Preheat your oven to 350°F and line a baking sheet with parchment paper

2. In a small bowl, whisk together 2 cups all-purpose flour, 1/2 teaspoon baking soda and 1/4 teaspoon salt

3. In a bigger bowl, cream 1/2 cup softened unsalted butter with 1 cup granulated sugar until its light and fluffy

4. Beat in 1 large egg, then stir in 2 tablespoons of freshly squeezed lemon juice, 1 tablespoon lemon zest and 1/2 teaspoon vanilla extract until well mixed

5. Gradually add the dry flour mixture to the wet ingredients and mix until just combined

6. Carefully fold in 1 cup fresh or frozen blueberries making sure not to overmix so the berries stay intact

7. Scoop rounded tablespoons of dough onto your prepared baking sheet, spacing them about 2 inches apart so they can spread a little

8. Bake the cookies for 10-12 minutes until they look set and just slightly golden on the edges

9. Remove the cookies from the oven and let them cool on the baking sheet for a few minutes, then transfer them to a wire rack to cool completely

10. Enjoy your soft and chewy lemon blueberry cookies best with a cold glass of milk or your favorite tea!

Equipment Needed

1. Preheated oven (350°F)
2. Baking sheet and parchment paper
3. A small bowl for whisking dry ingredients
4. A larger bowl for creaming butter and sugar
5. A whisk for mixing dry ingredients, or stirring by hand
6. Measuring cups and spoons for accurate ingredient amounts
7. A spatula or wooden spoon for folding in blueberries
8. A rounded tablespoon or scoop to portion the dough
9. A wire cooling rack for letting cookies cool after baking

FAQ

• Q: Can I use frozen blueberries instead of fresh?
  A: Yeah, you can use frozen blueberries, but thaw them and drain extra liquid so your cookies don’t get too soggy.
• Q: How long do these cookies stay soft and chewy?
  A: They usually stay soft for a couple of days if stored in an airtight container at room temperature. If they get a bit hard, you can microwave them for a few seconds to soften them up.
• Q: Can I substitute lemon juice with lime juice?
  A: Sure, you can use lime juice if you prefer a different citrus flavor, but the taste will change a bit.
• Q: Why do I need to cream the butter and sugar well?
  A: Creaming them well helps to trap air in the batter, giving the cookies a lighter texture. It also mixes the ingredients more evenly.
• Q: What should I do if my cookies spread too much?
  A: If your cookies spread too much, you might be overmixing the dough or your butter was too melted. Try chill the dough in the fridge for 30 mins before baking.

Lemon Blueberry Cookies (Soft And Chewy) Recipe Substitutions and Variations

• All-purpose flour: You can swap this with whole wheat pastry flour or even a gluten-free blend if you’re trying to keep things a bit healthier. It might change the texture a little though.
• Unsalted butter: If you don’t have butter at home, try using coconut oil or margarine. It may not be exactly the same, but it works great in a pinch.
• Granulated sugar: You could substitute with coconut sugar or even a bit of brown sugar to give your cookies a richer flavor. Just keep an eye on the liquid adjustments if you do.
• Egg: For a vegan twist, mix one tablespoon of chia seeds with three tablespoons of water and let it sit for 5 minutes to create a chia egg. It’s not perfect, but it’ll hold things together.

Pro Tips

1. Try using butter and egg that are at room temperature so your cookies turn out fluffier and mix in better, you know?
2. When tossin the blueberries in, be super gentle so you don’t end up turning the whole dough blue or mushy.
3. Don’t overmix the batter after adding in the flour – just mix until you cant see the dry bits anymore; it’ll save you from cookies that turn out tough.
4. Let the cookies chill on the baking sheet for a few minutes after coming out of the oven to firm up a bit before moving them to the rack, it’s totally worth it.