Description
If you’re in the mood for a cookie that tastes like sunshine, these lemon blueberry cookies deliver big time. They bake up with tender, buttery centers, lightly crisp edges, and vibrant bursts of blueberry in every bite. A fragrant lemon sugar coating adds sparkle, flavor, and just the right amount of texture. The result is a cookie that feels bakery-worthy but comes together easily in your own kitchen — perfect for warm-weather baking or anytime you want something cheerful and citrusy.
Ingredients
Scale
Cookie Dough
- 1 cup unsalted butter, softened
- 1 ¼ cups granulated sugar
- ¼ cup light brown sugar
- 1 tablespoon fresh lemon zest
- 1 large egg
- 1 tablespoon fresh lemon juice
- ½ teaspoon vanilla extract
- 2 ¾ cups all-purpose flour, sifted
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup frozen wild blueberries
Lemon Sugar Coating
- ½ cup granulated sugar
- 2 teaspoons lemon zest
Instructions
- Make the Dough
- In a large mixing bowl, beat the softened butter with both sugars and lemon zest until the mixture looks light and fluffy. This step should take several minutes and helps create a soft cookie texture. Scrape the bowl occasionally so everything blends evenly.
- Add the egg, lemon juice, and vanilla extract. Mix until smooth and fully incorporated.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually fold the dry ingredients into the butter mixture just until combined. Avoid overworking the dough — stop mixing as soon as you no longer see dry flour.
- Gently fold in the frozen blueberries. You want ribbons of blueberry color running through the dough rather than fully mixed-in berries.
- Chill the Dough
- Portion the dough using a large scoop and place the portions onto a parchment-lined baking sheet. Refrigerate for 1–2 hours until firm. Chilling prevents excessive spreading and deepens flavor.
- Prepare the Lemon Sugar
- Combine sugar and lemon zest in a small bowl. Rub them together with your fingers to release the citrus oils, creating a fragrant coating.
- Bake
- Heat the oven to 350°F (175°C).
- Roll each chilled dough portion in the lemon sugar, coating generously. Arrange cookies on a lined baking sheet, leaving space between them.
- Bake for about 16–17 minutes, rotating the pan halfway through for even color. The cookies should show lightly golden edges while remaining soft in the center.
- Remove from the oven. While still warm, you can gently reshape them using a round cutter to create smooth edges if desired. Allow cookies to cool completely before serving.
Notes
- Measure flour carefully by spooning it into your measuring cup and leveling it off. Packing flour leads to dense cookies.
- Mix gently once blueberries are added to preserve texture and prevent excessive color bleeding.
- Chilling the dough is essential for structure and flavor — don’t skip it.
- For bakery-style presentation, reshape warm cookies with a round cutter immediately after baking.
- Prep Time: 20 minutes
- Cook Time: 17 minutes
- Category: Desserts
Nutrition
- Calories: 352 kcal
- Sugar: 32 g
- Sodium: 267 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 4 g
- Trans Fat: 1 g
- Carbohydrates: 53 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 50 mg