Blueberry and Lemon Cookies Recipe
Our blueberry lemon cookies recipe offers a unique twist on traditional cookie flavors, providing a refreshing and unexpected combination of tastes. If you enjoy trying new flavor combinations or are looking for a different take on classic cookies, this recipe offers a delicious and distinctive option.
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Blueberries and lemon are known to complement each other in terms of flavor. Blueberries bring a natural sweetness and tanginess, while lemon adds a citrusy note. When combined in a cookie, the resulting flavor can be a delicious blend of sweet and tart, creating a unique and refreshing taste. The soft and chewy texture of this lemon blueberry cookie offers a delightful addition to the flavor.
Tips on making the Lemon Blueberry Cookies recipe:
This is basic recipe for easy cookies with minimal ingredients:
- All-purpose flour, baking soda, salt and granulated sugar
- Unsalted butter and an egg: bring these ingredients to room temperature before starting the recipe.
- Lemon: this recipe uses the juice and zest from a medium-sized lemon.
- Blueberries: find the freshest and juiciest blueberries you can. Wash the blueberries and remove any stems before using.
Making the blueberry lemon cookies the same size:
A cookie scoop is a handy tool that helps you measure out the dough in consistent portions. Alternatively, use a measuring spoon or ice cream scoop to measure equal amounts of dough. Don't be concerned if some of the blueberries burst while scooping or baking - this adds to the appeal of the cookie!
Store the cookies in an airtight container to keep them fresh. If storing multiple layers of cookies in the same container, place a sheet of wax paper between the layers to prevent them from sticking together. Leave at room temperature for up to 3 days. Alternatively, wrap the cookies in plastic and place in the freezer for up to 3 months.
Certainly! This recipe makes a refreshing and zesty lemon cookie without the blueberries.
Yes, frozen blueberries are fine to use in this recipe. Defrost the blueberries, drain the juices and place on a paper towel to absorb any excess juice.
I hope you enjoy these lemon blueberry cookies as much as my friends and family do!
Blueberry Lemon Cookies
- Hand Mixer or
- 240 Grams All Purpose Flour (2 Cups)
- ½ teaspoon baking soda
- 1 teaspoon Salt
- 1 tablespoon Lemon Zest (approximately 1 lemon)
- 1 tablespoon Lemon Juice (approximately 1 lemon)
- 200 Grams Granulated Sugar (1 Cup)
- 114 Grams Butter, room temperature (4 ounces or 1 stick)
- 1 Large Egg, room temperature
- ½ Pint Fresh Blueberries (1 cup)
- Preheat oven to 350°
- Prepare 2 baking sheets by lining with parchment paper.
- In a medium bowl, whisk together flour, baking soda, salt and lemon zest.
- Using a stand-mixer with the paddle attachment, begin creaming the butter and granulated sugar until light and fluffy (approximately 2 - 4 minutes on medium speed). Scrape the bowl as needed.
- Add the egg and lemon juice and mix on low speed until incorporated.
- Add the flour mixture and mix on low speed until combined.
- Gently fold the blueberries into the cookie dough.
- Scoop the dough onto the parchment-lined baking sheets using a small cookie scooper (approximately 1 ½ tablespoon per cookie). Leave approximately 2 inches of space between each cookie.
- Bake cookies for 10 - 12 minutes or until the tops are a pale golden color.
- Let cookies cool on the baking sheets for 5 to 10 minutes, then transfer them to a wire rack to cool completely.