Lemon Blueberry Cookies Recipe
The combination of lemon and blueberry creates a symphony of flavors in each bite. The bright, citrusy notes from the lemon zest and juice dance harmoniously with the burst of sweetness from the blueberries, resulting in a taste that’s both refreshing and indulgent.
Store them in an airtight container for up to 3 days, or freeze for longer enjoyment. Whether plain or glazed, these cookies are a delicious, crowd-pleasing treat!
These blueberry lemon cookies with glaze are perfect for any occasion – whether you’re hosting a summer garden party, craving a sweet pick-me-up, or simply want to impress your friends and family with your baking prowess.
They also make a fantastic addition to picnics, potlucks, and brunch spreads. Trust me, once you make a batch, they’ll disappear faster than you can imagine!
You will also love these alike recipes: Strawberry Cheesecake Cookies, Kismet Cookies, Ninja Creami Cookies and Cream Ice Cream, Raspberry Pancakes and Philadelphia Cheesecake Recipe.
Why You’ll Love Lemon Blueberry Cookies Recipe
- Bright and Refreshing: The lemon flavor adds a zesty freshness, perfectly balanced by the sweet and juicy blueberries.
- Soft and Chewy: These cookies have a delightful texture that’s both tender and chewy, making them incredibly satisfying.
- Easy to Make: With simple ingredients and straightforward steps, this recipe is accessible for bakers of all levels.
- Perfect for Any Occasion: Whether it’s a summer picnic, a holiday treat, or just a sweet snack, these crispy lemon blueberry cookies are versatile and always a hit.
- Customizable: You can easily tweak the recipe to suit your taste or dietary needs (see Substitutions & Variations below).
Ingredients
This blueberry lemon cookie recipe uses just a few simple ingredients, most of which you likely already have in your pantry and fridge. Here’s what you’ll need.
For the cookies:
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- Zest of 1 large lemon
- 2 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
- 1/2 cup fresh blueberries (or frozen, thawed and drained)
For the glaze (optional):
- 1 cup powdered sugar
- 2-3 tablespoons fresh lemon juice
- Zest of 1 lemon for garnish
How to make Lemon Blueberry Cookies
Whether you enjoy them plain or with a drizzle of lemon glaze, they’re sure to be a hit with friends and family. Plus, with the versatility to make substitutions and variations, you can easily adapt this recipe for lemon blueberry cookies to suit your taste. Happy baking!
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FAQs
Can I use frozen blueberries in the lemon cookies recipe?
Yes, you can use frozen blueberries. Just thaw them completely and drain any excess liquid before adding them to the dough to avoid extra moisture in the cookies.
Can I make the cookie dough ahead of time?
Absolutely! You can refrigerate the dough for up to 48 hours before baking. Just let it come to room temperature for a few minutes if it’s too firm to scoop.
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