Soft Lemon Blueberry Cookies (Printable Version)

Tender, cake-like cookies studded with fresh blueberries and zesty lemon for a bright, seasonal treat.

# What You Need:

→ Dry Ingredients

01 - 2 1/4 cups all-purpose flour
02 - 1/2 teaspoon baking soda
03 - 1/2 teaspoon baking powder
04 - 1/4 teaspoon salt

→ Wet Ingredients

05 - 1/2 cup unsalted butter, softened
06 - 1 cup granulated sugar
07 - 2 teaspoons lemon zest
08 - 2 tablespoons fresh lemon juice
09 - 2 large eggs
10 - 1 teaspoon pure vanilla extract

→ Add-ins

11 - 1 cup fresh blueberries

→ Optional Finish

12 - 1/3 cup powdered sugar for dusting

# How-To:

01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - Whisk together flour, baking soda, baking powder, and salt in a medium bowl. Set aside.
03 - Beat butter, granulated sugar, and lemon zest in a large bowl until light and fluffy, about 2 minutes.
04 - Add eggs one at a time, beating well after each. Mix in lemon juice and vanilla extract.
05 - Gradually add dry ingredients to the wet mixture, mixing just until combined.
06 - Gently fold in blueberries with a spatula, being careful not to crush them.
07 - Drop rounded tablespoons of dough onto prepared baking sheets, spacing about 2 inches apart.
08 - Bake for 11 to 13 minutes, until edges are just set and centers look soft. Do not overbake.
09 - Cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Dust with powdered sugar if desired.

# Expert Hints:

01 -
  • The texture is somewhere between cake and cookie, tender enough to melt in your mouth but sturdy enough for a picnic basket
  • Fresh blueberries burst when you bite them, creating little pockets of jammy sweetness throughout
  • Lemon zest and juice work together to give you that bright, citrusy punch without being overwhelming
02 -
  • Overbaking is the enemy here, these stay tender because we pull them out while centers still look slightly underdone
  • Frozen blueberries work beautifully, but keep them frozen and add them right at the end to prevent the dough from turning purple
  • The dough will be soft and slightly sticky, so a cookie scoop or two spoons are your best friends for portioning
03 -
  • Zest your lemons before cutting them for juice, it makes the job so much easier
  • If your blueberries are large, cut them in half so they distribute more evenly through the dough

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