Lemon Blueberry Cookies Recipe (Soft and Chewy)

A stack of six lemon blueberry cookies on a plate.

5 from 1 vote

Lemon Blueberry Cookies Recipe (Soft and Chewy)

These soft and chewy lemon blueberry cookies are the ultimate homemade treat! Bursting with flavor, they’re simple to make from scratch with fresh blueberries and zesty lemon.

Prep Time15

Cook Time15

Total Time30

Course: Dessert, Snack

Cuisine: American

Servings: cookies

Calories: 168kcal

Author: Sharon Rigsby

Equipment

2 cookie sheets
parchment paper
medium cookie scoop

Ingredients

2 ¼ cups all-purpose flour
1 teaspoon cornstarch
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup brown sugar lightly packed
½ cup granulated sugar
2 tablespoons lemon zest, about 2 medium lemons
1 cup unsalted butter softened
2 eggs
1 tablespoon freshly squeezed lemon juice
2 teaspoons pure vanilla extract
1 ⅓ cups fresh blueberries, rinsed and dried

Instructions

Preheat your oven to 350°F. Line two large baking sheets with parchment paper.
In a medium bowl, whisk together two and one-quarter cups of all-purpose flour, one teaspoon of cornstarch, one teaspoon of baking powder, one-half teaspoon of baking soda, and one-half teaspoon of salt. Set aside.
In the bowl of a stand mixer, combine one cup of lightly packed brown sugar, one-half cup of granulated sugar, and two tablespoons of lemon zest. Mix on high speed for 2 minutes to release the oils from the zest and infuse the sugar with lemon flavor.
Add one cup of softened unsalted butter to the lemon-sugar mixture. Continue mixing until light and fluffy, about two minutes.
Add two eggs, one at a time, beating well after each addition. Mix in one tablespoon of freshly squeezed lemon juice and two teaspoons of pure vanilla extract until well combined.
With the mixer on low speed, gradually add the dry ingredients to the wet mixture, mixing until just combined. Avoid overmixing to ensure tender cookies.
Gently fold in the fresh blueberries using a soft silicone spatula, being careful not to crush them. It's okay if a few break; they'll add a nice color to the dough.
Using a medium (2-tablespoon) cookie scoop, drop balls of dough onto the prepared baking sheets, spacing them at least two inches apart.
Bake for 12-15 minutes or until the edges are lightly golden and the centers appear set.
Remove the cookies from the oven and allow them to cool on the baking sheets for five minutes before transferring them to a wire cooling rack to cool completely.

Notes

Make sure the blueberries are completely dry before adding them to the cookie dough.

Don't worry if the mixture looks curdled when the eggs are added. Once the flour is added, the dough will look like regular cookie dough.

When measuring your flour, use the spoon-and-level method. This involves spooning the flour into a dry measuring cup and leveling it off with the straight edge of a knife before adding it to the other ingredients.

Because of the amount of butter in this recipe, your cookies will spread, so be sure to space them a minimum of 2 inches apart when placing them on the baking sheet. Also, if your kitchen is warm, you might want to chill the dough for 30 minutes to prevent it from spreading too much.

Want perfectly round cookies? Right after baking, place a glass (with a rim slightly larger than the cookie) over it and gently swirl it in a circular motion. This helps shape the edges evenly. Let the cookies rest for 5 minutes before transferring them to a wire rack to cool.

Any leftover lemon blueberry cookies can be stored in an airtight container in the fridge for 4 days.

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