Soft & Chewy Lemon Blueberry Cookies
These lemon blueberry cookies are incredibly soft, chewy, and full of bright citrus flavor and juicy blueberries. Easy to make with no chilling required!
Ingredients
For the Cookies:
- 1 cup 226g unsalted butter, softened
- 1 cup 200g granulated sugar
- 1 large egg room temperature
- 2 tsp fresh lemon zest from about 2 lemons
- 2 tbsp fresh lemon juice
- 2 cups 250g all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 cup 150g blueberries (fresh or frozen, not thawed)
- 1 tbsp flour for tossing blueberries
Optional Lemon Glaze:
- 1 cup 120g powdered sugar
- 2 tbsp fresh lemon juice
Instructions
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- Cream together butter and sugar for 3–4 minutes until light and fluffy.
- Beat in egg, lemon zest, and lemon juice until fully combined.
- In a separate bowl, whisk together flour, baking soda, and salt.
- Gradually mix dry ingredients into the wet mixture until just combined.
- Toss blueberries with 1 tbsp flour, then gently fold them into the dough with a spatula.
- Scoop 1.5-tablespoon portions of dough onto prepared baking sheets.
- Bake for 10–13 minutes, until edges are lightly golden and centers are just set.
- Let cookies cool on baking sheet for 5 minutes before transferring to a wire rack.
- Optional: Once cooled, drizzle with lemon glaze.
Notes
- Don’t overmix the dough or your cookies may turn out tough.
- For frozen blueberries, use them straight from the freezer—don’t thaw.
- Tossing blueberries with flour prevents bleeding and sinking.
- You can freeze cookie dough in pre-scooped balls and bake straight from frozen—just add 1–2 minutes to bake time.
- Optional glaze adds extra zing and shine—great for presentation.