Can I use frozen blueberries instead of fresh?

Yes! You can use frozen blueberries straight from the freezer—don't thaw them first or they'll release too much moisture into the dough. Just know that frozen berries may bleed more color into the dough, creating a slightly marbled effect, which can actually look quite pretty.

Why did my cookies spread too much?

The most common culprit is butter that's too warm. Make sure you cool the melted butter for the full 10 minutes in the refrigerator. Another possibility is measuring the flour incorrectly—too little flour can lead to excess spreading. For best results, use a kitchen scale or spoon flour into measuring cups and level off with a knife.

Can I make the dough ahead of time?

Absolutely! You can refrigerate the dough for up to 24 hours before baking. This actually enhances the flavor as the lemon infuses more deeply. Just bring the dough close to room temperature before scooping and baking, or your cookies may not spread properly.

How do I know when the cookies are done baking?

Look for set edges that are just turning golden brown, while the centers still look slightly underdone. The cookies will continue cooking from residual heat on the baking sheet, and this approach ensures they stay chewy rather than crunchy throughout.

Lemon Blueberry Cookies Recipe

Name: Lemon Blueberry Cookies Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: American
Ingredients: 2½ cups (300 g) all-purpose flour; 1 teaspoon cornstarch; 1 teaspoon baking powder; ¼ teaspoon baking soda; ½ teaspoon salt; 1 cup (226 g) unsalted butter, melted; 1½ cups (300 g) granulated sugar; 3 small or medium lemons, zested (2 large lemons); 1 large egg, room temperature; 1 large egg yolk, room temperature; 1 teaspoon (5 ml) vanilla extract; 1 cup (105 g) fresh blueberries; ¼ cup (50 g) granulated sugar for rolling (optional)

Description

These Lemon Blueberry Cookies are a delightful combination of tart lemon zest and sweet juicy blueberries baked into soft, flavorful cookies. Perfect for any occasion, these cookies boast a chewy texture, a refreshing citrus aroma, and bursts of fruity goodness in every bite. They’re easy to make and guaranteed to be a crowd-pleaser!

Ingredients

Units Scale

Dry Ingredients:

2 1/2 cups (300 g) all-purpose flour
1 teaspoon cornstarch
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt

Wet Ingredients:

1 cup (226 g) unsalted butter, melted
1 1/2 cups (300 g) granulated sugar
3 small or medium lemons, zested (2 large lemons)
1 large egg, room temperature
1 large egg yolk, room temperature
1 teaspoon (5 ml) vanilla extract

Add-Ins:

1 cup (105 g) fresh blueberries
1/4 cup (50 g) granulated sugar for rolling (optional)

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Instructions

Preheat the Oven
Preheat your oven to 375°F (190°C) for about 20-30 minutes before baking. Line a large baking sheet with parchment paper to prevent sticking.
Melt the Butter
In a small bowl, melt the butter either on the stove or in the microwave. Place the melted butter in the fridge for about 10 minutes to cool.
Combine the Dry Ingredients
In another bowl, whisk together the all-purpose flour, cornstarch, baking powder, baking soda, and salt. Make sure everything is evenly mixed.
Prepare the Wet Mixture
In a large mixing bowl, combine the granulated sugar and lemon zest. Whisk them together until the mixture resembles wet sand and is fragrant. Then, whisk in the cooled melted butter until well combined. Add the egg, egg yolk, and vanilla extract, and whisk until the mixture is smooth and fully incorporated.
Incorporate the Dry and Wet Mixtures
Gradually stir the dry ingredients into the wet mixture. Be careful not to overmix. Once combined, fold in the fresh blueberries gently to avoid crushing them.
Form the Cookies
Using a medium cookie scoop (about 2 tablespoons or 30 ml), scoop the dough into balls. Optionally, roll each dough ball in the additional granulated sugar for a sweet coating. Place the cookie dough balls onto the parchment-lined baking sheet, spacing them about 3 inches (8 cm) apart.
Bake the Cookies
Bake the cookies at 375°F (190°C) for 10-12 minutes, or until the edges are set and light golden brown.
Cool and Serve
Allow the cookies to cool on the baking sheet for 3-4 minutes before transferring them to a cooling rack. Let them cool completely to room temperature, then enjoy!

Notes

Use fresh blueberries for the best flavor, but frozen blueberries work too. If using frozen, don’t thaw them to avoid excess moisture in the dough.
Rolling the dough in sugar adds a slight crunch to the cookie exterior, but this step is optional.
Store the cookies in an airtight container at room temperature for up to 4 days or freeze for longer storage.
Lemon zest adds a lot of flavor, so don’t skip it. For extra lemon flavor, add a teaspoon of lemon juice to the dough.
These cookies pair perfectly with a glass of cold milk or a cup of tea.

Nutrition

Serving Size: 1 cookie
Calories: 180kcal
Sugar: 14g
Sodium: 95mg
Fat: 8g
Saturated Fat: 5g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 24g
Fiber: 1g
Protein: 2g
Cholesterol: 30mg