Lemon Blueberry Cookies

These lemon blueberry cookies use lemon zest, fresh blueberries (or frozen!), and powdered sugar for the most delicious cookies! They melt in your mouth and are so easy to whip together. Using simple ingredients, you're going to love this lemon blueberry cookie recipe. They are truly the perfect cookie!

5 from 1 vote

Print Pin

Course: Cookies

Cuisine: American

Prep Time: 10

Chill Time: 2

Total Time: 2 10

Servings: cookies

Author: Jamie

Equipment

Ingredients

▢ 1 cup salted butter room temperature
▢ 1 1/2 cups powdered sugar sifted
▢ 1 large egg
▢ 2 tablespoons lemon juice
▢ 2 1/2 cups all-purpose flour
▢ 1 tablespoon lemon zest
▢ 1 teaspoon baking soda
▢ 1 teaspoon cream of tartar
▢ 1 1/2 cups blueberries fresh or frozen

Instructions

In a large mixing bowl, use an electric mixer to cream together the butter and powdered sugar for about two minutes. Mix in the egg and lemon juice. Set aside.
In a medium-sized bowl, sift together the flour, lemon zest, baking soda, and cream of tartar. Gradually add the dry ingredients to the bowl of wet ingredients as you mix the dough. Scrape the sides of the bowl with a rubber spatula to fully incorporate the ingredients. Finally, gently fold the blueberries into the dough with a rubber spatula or wooden spoon.
Cover the bowl with plastic wrap and chill in the fridge for 1-2 hours.
When you're ready to bake the cookies, preheat the oven to 350℉. Line two baking sheets with parchment paper and remove the dough from the fridge. Use your hands or a cookie scoop to roll out 2-tablespoon-sized cookie dough balls and place them on the baking sheet making sure to separate the cookies 2 inches apart. Bake for 9-11 minutes or until the cookies are just starting to get golden brown.
Allow the cookies to cool on the baking sheet for about 10 minutes before transferring to a wire rack to cool completely.

Notes

Storage:

Store these cookies in an airtight container for up to 5 days at room temperature.

You can also freeze these cookies by storing them in an airtight container for up to 2 months. Let them thaw to room temperature on the counter before eating them.

If you want to freeze the dough, first chill the cookie dough in the fridge for one hour. Then, roll them into cookie dough balls, and place them in an airtight container for up to 2 months. Bake them straight out of the oven. You may need to add an extra 1-2 minutes of baking time for the frozen cookies to be completely baked.

Nutrition

Calories: 245kcal

Tried this recipe?Mention @Bake.With.Jamie