Description
These lemon blueberry cookies are soft, chewy, and bursting with bright citrus flavor and juicy blueberries. Perfect for spring and summer, they come together in under 30 minutes and offer a refreshing twist on traditional cookies. If you love the combination of tangy lemon and sweet berries, this recipe is a must-try!
Ingredients
Units
Scale
- 1/2 cup (111g) unsalted butter, softened
- 1/2 cup (111g) margarine, softened
- 1 cup (233g) granulated sugar
- 1/4 cup (69g) brown sugar
- 1 large egg
- 1 1/2 teaspoons lemon oil or lemon bakery emulsion
- 2 1/2 cups (380g) all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 – 1 cup frozen wild blueberries
Instructions
- Preheat and Prepare: Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper or a silicone baking mat.
- Cream Butter and Sugars: In a large bowl, using a stand mixer or electric hand mixer, cream together the softened butter, margarine, granulated sugar, and brown sugar until well combined.
- Add Egg and Lemon Flavoring: Scrape down the sides of the bowl and add the egg and lemon oil or emulsion. Mix until well incorporated.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing until a dough forms.
- Fold in Blueberries: Gently fold in the frozen wild blueberries, being careful not to overmix to prevent the dough from turning completely purple. Some streaks of purple are desirable.
- Portion Dough: Using a cookie scoop or spoon, portion the dough into desired sizes. For small cookies, use about 1 1/2 teaspoons of dough; for larger cookies, use about 3 tablespoons. Place the dough balls onto the prepared baking sheet, spacing them appropriately.
- Bake: Bake in the preheated oven until the cookies flatten, spread, and the centers no longer appear wet and glossy. This typically takes about 7-9 minutes for small cookies and 9-11 minutes for larger ones.
- Cool: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire cooling rack to cool completely.
Notes
- Flavoring: You can substitute regular lemon extract, but note that lemon extract tends to bake out of the cookies, resulting in a milder lemon flavor.
- Storage: Store the cookies in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.
- Frozen Blueberries: Using frozen blueberries helps prevent them from bursting during mixing.
Nutrition
- Calories: 158 kcal
- Sugar: 9g
- Sodium: 115mg
- Fat: 6g
- Saturated Fat: 3g
- Trans Fat: 0.1g
- Carbohydrates: 23g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 13mg