Chewy Lemon Blueberry Cookies
User Reviews
5
12 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
10 mins
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Total Time
25 mins
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Servings
30 -24 cookies
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Calories
149 kcal
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Course
Dessert, Baked Goods
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Cuisine
American
Chewy Lemon Blueberry Cookies
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Chewy Lemon Blueberry Cookies feature a bright lemon flavor infused through zest and juice, paired with tender, juicy blueberries baked into a soft, chewy dough. The dough contains butter, sugar, eggs, vanilla, and a mix of flour and leavening agents balanced to achieve the ideal tender but chewy structure. Optional sugar topping adds a touch of sparkle and extra sweetness.
Description
These cookies start by blending sugar and lemon zest until fragrant, then incorporating melted butter, eggs, vanilla, and fresh lemon juice to build a flavorful batter. Flour is mixed with cornstarch and leavening agents to create a tender crumb. Blueberries are gently folded in after being tossed with a bit of flour to prevent bleeding and maintain texture.
Baking at moderately high heat yields cookies with a soft, chewy center and slightly crisp edges. The lemon lends a fresh tang that contrasts with the sweetness from sugar and berries. For extra flair, a lemon glaze can be drizzled after baking, allowing the glaze to harden and add a citrusy finish.
These cookies store well at room temperature or refrigerated, and can be frozen for longer keeping. Adjustments for high altitude baking include altering sugar, flour, and baking powder amounts. Fresh or frozen blueberries work well, though frozen should not be thawed before adding, preserving the integrity of the dough and berries.
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Ingredients
- 1 cup butter melted, cooled for 10 minutes, if using unsalted add ¼ tsp additional salt, salted
- 1 ½ cups granulated sugar reduce to 1 ¼ cups for high altitude
- 2 tablespoons lemon about 2 large, 3 small lemons, zest
- 1 large egg room temperature, forgot? submerge egg in a bowl of warm, not hot water for 5-7 minutes
- 1 large egg room temperature, yolk
- 2 teaspoons vanilla extract
- 3 tablespoons lemon juice
- 2 ¾ cups all-purpose flour Increase to 3 cups for high altitude, unbleached
- 1 teaspoon cornstarch
- ¾ teaspoon kosher salt increase to 1 tsp if using unsalted butter
- ¾ teaspoon baking powder decrease to ½ tsp for high altitude
- ½ teaspoon baking soda
- 1 cup blueberries see notes if using frozen blueberries, fresh
- 4-5 tablespoons granulated sugar for rolling, optional
- Sparkling Sugar optional, or Swedish sugar, for sprinkling on top
- see lemon glaze recipe in notes if desired
Instructions
- Preheat the oven to 375° F (190° C) and line 2-3 baking sheets with parchment paper or grease lightly.
- In a medium bowl, whisk together the flour (2 ¾ cups), cornstarch (1 tsp), kosher salt (¾ tsp), baking soda (½ tsp), and baking powder (½ tsp).
- In a large mixing bowl, add sugar (1 ½ cups) and lemon zest (2 TBL), combining well with hands or whisking until the mixture is fragrant and resembles wet sand.
- Add melted (slightly cooled) butter whisk well, then add the egg (1), egg yolk (1), vanilla extract (2 tsp) and whisk vigorously until smooth and color lightens slightly, about 2 minutes. Whisk in lemon juice until combined, another minute or so.
- Add the flour mixture to batter, mixing together until no flour streaks remain. If using frozen blueberries, be sure to remove 1 TBL of the flour mixture.
- Carefully fold in the blueberries (1 cup), trying to avoid smashing them***. If using frozen blueberries, toss them gently with the reserved 1 Tablespoon flour mixture, then carefully fold them into the lemon sugar cookie dough.
- Using a medium cookie scoop (2 TBL), carefully scoop cookie dough aiming for 3-6 blueberries per cookie. Keep a few extra blueberries on hand to gently press evenly into the dough or feel free to move them around; you don’t necessarily want multiple blueberries right next to each other.
- Optional: Roll dough balls in granulated sugar (4-5 TBL) and place 2-3 inches apart on prepared baking sheets. I typically put 9-11 cookies on a baking sheet.
- Bake for 9-14* minutes in a preheated oven until the cookies have spread and are set. For softer, chewy lemon blueberry cookies, bake for 9 minutes. For cakier cookies, bake for closer to 12-14 minutes. Cool on pan 3 minutes, then remove cookies with spatula to cooling rack. Cool completely. if desired, sprinkle with sparkling sugar or Swedish sugar or optional glaze (below).
Equipments used:
Notes
- Lemon zest is best grated finely using a microplane for maximum flavor.
- Fresh blueberries or unthawed frozen blueberries both work; toss frozen with flour before folding in.
- Store cookies airtight at room temperature up to 3 days, or refrigerated up to 7 days.
- Cookies freeze well; freeze on a tray before transferring to containers for up to 3 months.
- Lemon glaze can be made for drizzling, using powdered sugar, lemon juice, butter, and vanilla for extra citrus sweetness.
Nutrition Information
Show Details
Serving
11 serving
Calories
149kcal
(7%)
Carbohydrates
21g
(7%)
Protein
2g
(4%)
Fat
7g
(11%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
0.3g
(2%)
Monounsaturated Fat
2g
(10%)
Trans Fat
0.2g
(10%)
Cholesterol
29mg
(10%)
Sodium
139mg
(6%)
Potassium
24mg
(1%)
Fiber
0.5g
(2%)
Sugar
12g
(24%)
Vitamin A
209IU
(4%)
Vitamin C
2mg
(2%)
Calcium
12mg
(1%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 30-24 cookies
Amount Per Serving
Calories 149 kcal
% Daily Value*
| Serving | 11 serving | |
| Calories | 149kcal | 7% |
| Carbohydrates | 21g | 7% |
| Protein | 2g | 4% |
| Fat | 7g | 11% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 29mg | 10% |
| Sodium | 139mg | 6% |
| Potassium | 24mg | 1% |
| Fiber | 0.5g | 2% |
| Sugar | 12g | 24% |
| Vitamin A | 209IU | 4% |
| Vitamin C | 2mg | 2% |
| Calcium | 12mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
12 reviews
Excellent
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