Chewy Lemon Blueberry Cookies (Printable)

Soft, tangy cookies bursting with fresh lemon and juicy blueberries—ready in under 30 minutes.

# What You'll Need:

→ Dry Ingredients

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

→ Wet Ingredients

04 - 3/4 cup unsalted butter, softened
05 - 1 cup granulated sugar
06 - 1/4 cup light brown sugar, packed
07 - 1 large egg
08 - 2 teaspoons pure vanilla extract
09 - Zest of 2 lemons
10 - 2 tablespoons fresh lemon juice

→ Add-ins

11 - 1 cup fresh blueberries (if using frozen, do not thaw)
12 - 1/2 cup white chocolate chips (optional)

# How-To Steps:

01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
03 - In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together until creamy and light, about 2-3 minutes.
04 - Beat in the egg, vanilla extract, lemon zest, and lemon juice until well combined.
05 - Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
06 - Gently fold in the blueberries and white chocolate chips if using, taking care not to crush the berries.
07 - Scoop tablespoon-sized portions of dough onto the prepared baking sheets, spacing them about 2 inches apart.
08 - Bake for 11-13 minutes, or until the edges are just golden and centers look slightly underbaked.
09 - Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

# Expert Advice:

01 -
  • The texture is somewhere between a chewy sugar cookie and a soft blueberry muffin
  • Fresh lemon zest makes these taste brighter than any ordinary cookie
  • They freeze beautifully so you can always have homemade cookies ready
02 -
  • Chilling the dough for 30 minutes prevents the cookies from spreading too much
  • Do not thaw frozen blueberries or they will bleed into the dough and turn it gray
  • The centers should look slightly underbaked when you remove them from the oven
03 -
  • Room temperature ingredients combine more smoothly, so set everything out about 30 minutes before baking
  • Use a cookie scoop for uniform size so all cookies bake at the same rate

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