Lemon Blueberry Cookies Recipe – Step by Step Guide: When you use our lemon blueberry cookie recipe, you get light, tender cookies with crisp ends that taste great of lemon and are packed full of fresh, ripe blueberries. This recipe makes wonderful cookies every time. It only needs a few simple ingredients and can be made in one bowl.
Lemon Blueberry Cookies Recipe – Step by Step Guide
INGREDIENTS
For the Cookies
- ¾ cup unsalted butter melted and cooled
- 1 cup granulated sugar
- 2 large eggs at room temperature
- 1 teaspoon vanilla extract
- ½ teaspoon lemon extract
- 2 tablespoons lemon zest zest of one lemon
- 2 tablespoons lemon juice juice squeezed from one lemon
- 2 cups all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 ½ cup fresh blueberries frozen solid
For the Lemon Glaze
- 1 tablespoon lemon juice juice squeezed from one half of a lemon
- 1 cup confectioners sugar sifted
INSTRUCTIONS
For the Cookies
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In a large mixing bowl, melt your butter for 30-60 seconds in the microwave. Most of the butter should be melted but some lumps should remain. Allow butter to cool for a few minutes.
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Add sugar to melted butter and mix until well combined.
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Add eggs, lemon zest, lemon juice, vanilla and lemon extract to butter and sugar. Mix well.
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Add flour, baking soda and salt to the wet ingredients. Mix until just combined.
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Fold in the frozen blueberries.
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Use a large cookie scoop to scoop the cookie dough into balls and arrange the cookie dough on a parchment lined sheet pan. Move tray to the refrigerator and chill the cookie dough for 30-60 minutes.Â
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While dough is chilling, preheat oven to 350°.
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Arrange the chilled balls of cookie dough on a parchment lined baking sheet leaving two inches of space between cookies. Bake cookies for 8-10 minutes or until the edges are just golden brown.
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Remove from the oven. Allow cookies to cool on the baking sheet for 5-10 minutes before transferring to a wire rack.
For the Lemon Glaze
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Combine the lemon juice and confectioners sugar in a small mixing bowl. Whisk until the glaze is smooth. If it’s a little too thin, add a few additional tablespoons of confectioners sugar.
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Once cookies have cooled, drizzle them with the lemon glaze. Allow the glaze to set for 15-20 minutes before serving the cookies.
NUTRITION
- Calories:Â 153kcal
- Carbohydrates:Â 23g
- Protein:Â 2g
- Fat:Â 6g
- Saturated Fat:Â 4g
- Polyunsaturated Fat:Â 0.4g
- Monounsaturated Fat:Â 2g
- Trans Fat:Â 0.2g
- Cholesterol:Â 31mg
- Sodium:Â 150mg
- Potassium:Â 29mg
- Fiber:Â 1g
- Sugar:Â 14g
- Vitamin A:Â 205IU
- Vitamin C:Â 2mg
- Calcium:Â 7mg
- Iron:Â 1mg
FAQ
Q. Can I use frozen blueberries instead of fresh blueberries?
Frozen blueberries often end up juicy and mushy so I do not recommend them for this recipe. Use fresh berries that you have frozen in a single layer for 30-45 minutes. These berries will stay whole when you mix them into the cookie dough.
Q. Can I use lemon juice instead of lemon extract?
For the recipe you should use both lemon juice and lemon extract as this combination develops the intense lemon flavor of the cookies. In general, lemon extract has a stronger lemon flavor than lemon juice and you should not use lemon juice instead of lemon extract if the recipe calls for lemon extract.
