lemon blueberry cookies

These cookies a light, fresh lemon flavor, juicy freshblueberries, and sweet white chocolate chips. The sugar on the outside givesthem a crispy exterior, while the inside stays nice and soft.

Blueberry Lemon Cookies

butter (room temperature)

cream cheese (room temperature)

sugar

vanilla

lemon extract

lemon juice

lemon zest

salt

baking soda

flour (measured correctly)

white chocolate chips

blueberries

Preheat oven to 350 degrees Fahrenheit and either grease or line 2 baking sheets, Cream together butter, 1 3/4 cups of sugar, cream cheese, for 2 minutes until smooth and fluffy. Add in egg, vanilla, lemon extract, lemon juice, and lemon zest and beat for 1 minute.

Mix in salt, baking soda, and flour by hand until flour is just combined. Then gently fold in chocolate chips and blueberries—try not to mash any of the blueberries.

Place 5 tablespoons of sugar in a small bowl. Scoop about ¼ cup of dough and roll the ball of dough in the sugar. Freeze the dough balls for at least 1 hour before baking (You need to the freeze the dough or you’ll end up with cookies that look like puddles).

Bake for 13-16 minutes until the edges of the cookies are just barely golden. Let cookies sit on the cookie sheet for at least 10 minutes before transferring to a cooling rack. If you make small cookies be sure to decrease the baking time.

You&#039;ll love these lemon blueberry cookies because they have just the right amount of sweetness and tartness!

Lemon Blueberry Cookies

unsalted butter

brown sugar (90 g)

tbsp lemon zest of 1 unwaxed lemon

tbsp lemon juice

tsp vanilla extract

tsp baking powder

tsp baking soda

all purpose flour (120 g) (plain flour)

blueberries (60 g)

In a large bowl, cream together the room temperature butter and brown sugar using an electric hand mixer.

Mix in the lemon zest, vanilla extract and lemon juice - don&#39;t worry, it&#39;s normal for the mix to separate at this stage, it&#39;ll come back together in the next step!

In a separate small bowl, whisk together the salt, baking soda, baking powder and flour. For best results, sift them into the bowl.

Slowly add the dry ingredients into the wet ingredients. Mix until comined, then fold in the fresh blueberries with a spatula.

Place the lemon cookie dough into the fridge for 30 minutes.

Shape your cookies onto a cookie sheet using a spoon or ice cream scoop. Place the baking tray into the fridge for a minimum of 2 hours.

After 2 hrs, preheat your oven to 350°F (180°C) [320°F (160°C) fan].

Bake the cookies for 12-15 minutes or until the edges are golden brown.

Remove the tray from the oven and allow for the cookies to cool completely on a wire rack before removing them from the baking sheet.

These lemon blueberry cookies are soft and chewy lemon filled sugar cookies packed with fresh or frozen blueberries. What I love most about this lemon blueberry cookie recipe is that it’s no chill and is easy to make in one bowl. Make these blueberry lemon cookies for a wonderfully delicious taste of spring all year long.

Lemon Blueberry Cookies Recipe

(300 g) all purpose flour

cornstarch

¼ tsp baking soda

(300 g) granulated sugar

(226 g) unsalted butter, melted

tsp (5 ml) vanilla extract

(105 g) fresh blueberries

Preheat

Preheat the oven to 375 F (190 C) for about 20-30 minutes before baking the cookies. Line a large baking sheet with parchment paper.

Melt

In a small bowl, melt the butter and cool in the fridge for about 10 minutes.

Whisk

In another bowl whisk together the flour, cornstarch, baking powder, baking soda and salt until well combined. 

In a large mixing bowl, whisk the sugar and lemon zest together until they are the consistency of wet sand. Whisk in the cooled melted butter until well combined. Whisk in the egg, egg yolk and vanilla extract until smooth and well combined.

Stir

Stir the dry ingredients into the wet until just combined. Gently stir in the fresh or frozen blueberries until combined. 

Scoop

Using a medium cookie scoop (2 tablespoons, 30 ml), scoop the lemon blueberry cookie dough into balls. If rolling the cookies into sugar, roll the cookie dough into the sugar and place onto the lined baking sheet about 3 inches (8 cm) apart. 

Bake

Bake at 375 F (190 C) for 10 -12 minutes or until the edges of the cookies are set and are a light golden brown. 

Cool

Cool the chewy lemon blueberry cookies on the baking sheet for 3-4 minutes. Then transfer to a cooling rack to cool completely to room temperature and enjoy!

With fresh berries and plenty of lemon zest, these soft and chewy Lemon Blueberry Cookies are sure to be a spring and summertime favorite.

all purpose flour

baking powder

brown sugar

lemons

egg (at room temperature)

vanilla extract

blueberries (firm small ones work best)

Preheat the oven to 350°F (180°C), or 160°C if using a fan oven. And line two baking sheets with parchment paper or silicone baking mats and set aside.

In a medium bowl, whisk together the flour, baking soda, baking powder, and salt; set aside.

In a separate bowl, cream together the butter, granulated sugar, brown sugar and lemon zest until light and fluffy. Add the egg and vanilla and beat again until the egg is well incorporated/

Add the flour mixture in 2-3 smaller additions, mixing well after each addition. Gently fold in the blueberries, trying not to squish them as they get mixed into dough.

Using a small cookie scoop (1.5 tablespoon) drop cookie dough 2 inches apart on prepared baking sheets.

Bake in the preheated oven for 8-10 minutes, or until lightly golden and no longer wet looking.

Allow to cool 5 minutes before transferring to a wire rack to cool completely.

Wow, another amazing recipe. Made these tonight, exactly as written (baked for 10 minutes in well heated oven and let sit on the tray for 5 mins). Hubby, who is typically a "chocolate chip only" guy gobbled them down and declared them delicious. Can't wait to try more of your recipes -- I'm thinking the "marry me chicken" might be next. Thank you so much Diana!

These soft, chewy lemon blueberry cookies taste like sunshine in every bite! They&#39;re made with whole-grain oats, applesauce, coconut oil, and fresh blueberries for a soft, tender texture with plenty of fiber and healthy fats to keep you feeling satisfied and energized. The kids love them, this Registered Dietitian mom approves, and we can&#39;t get enough of them! {Gluten-free &amp; vegetarian}

Lemon Blueberry Oatmeal Cookies {Soft & Chewy}

applesauce

coconut oil

maple syrup

oats

quick oats

cinnamon

lemon

fresh blueberries, (plus extra for topping)

Preheat oven to 350F. Line a baking sheet with parchment paper.

To a large mixing bowl, add the applesauce, melted coconut oil, maple syrup, egg and vanilla. Whisk to combine.

In a medium mixing bowl, combine the oats, cinnamon, salt and lemon zest.

Add the dry ingredients to the wet. Stir to combine, then gently fold in blueberries.

Scoop a couple tablespoons of mixture onto the baking sheet and using your hands or the spoon, form into 12 cookies. You will have to gently press the blueberries into the cookie mixture so that they stick. Poke a few extra blueberries into the surface of the cookies if desired.

Bake for 15-17 minutes or until slightly firm to the touch. Remove them from the oven and allow them to cool for at least 20 minutes. They will continue to firm up as they cool.

Easy lemon blueberry cookies made with sugar cookie mix, fresh blueberries, and white chocolate chips are bright, soft, and full of flavor.

sugar cookie mix (we used Betty Crocker)

unsalted butter, room temperature

egg, room temperature

juice lemon

blueberries, room temperature

sugar crystals

Line a 9x13 baking sheet with parchment paper. Set aside.

In a medium-sized bowl add , , , , and . With a spoon mix until fully incorporated. Do not over mix and do not use a hand mixer, as you don’t want the dough to be overly mixed.

Add  and  and fold them into the batter with a spoon until fully incorporated.

Preheat the oven to 350° F. Keep the batter at room temperature for 15-30 minutes.

Use a small cookie scoop (1.6” diameter / 1.2 Tablespoons). Place each cookie scoop onto the baking sheet. Do not flatten.

Place each cookie scoop onto the baking sheet. Do not flatten. Sprinkle with  .

Cook for 9-12 minutes or until the edges are just slightly brown. Do not overcook the cookies.

Remove from the oven and allow the cookies to cool on the baking sheet for 5 minutes

Transfer to a cooling rack and enjoy.

Directions

Top 6 lemon blueberry cookies recipes from across the web

The most viewed lemon blueberry cookies recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Blueberry Lemon Cookies

Lemon Blueberry Cookies

Lemon Blueberry Cookies Recipe

Lemon Blueberry Cookies

Lemon Blueberry Oatmeal Cookies {So...

Lemon Blueberry Cookies Recipe

Top 6 lemon blueberry cookies recipes from across the web

The most viewed lemon blueberry cookies recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Blueberry Lemon Cookies

Lemon Blueberry Cookies

Lemon Blueberry Cookies Recipe

Lemon Blueberry Cookies

Lemon Blueberry Oatmeal Cookies {So...

Lemon Blueberry Cookies Recipe

The most viewed lemon blueberry cookies recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine