Just the Best-Ever Blueberry Cookies!!! Super soft blueberry lemon cookies packed with fresh blueberries.
Yup! These cookies just came out of the oven at our house. FRESH and HOT!
and I would like to give you a word of advice, when you preparing this Cookies with Blueberries and Lemon is best to keep them windows closed. Or plan on making extra. Because if you happen to have your kitchen windows open the otherworldly smell will waft its way through your neighborhood causing your neighbors to wonder what you’re cooking and can they come for morning cup of coffee and cookies.
Ok. Now that we have all of that “serious” business out of the way, on to the cookies!
These cookies are fresh, sweet and quickly disappearing. Just like Summer. A soft and fluffy buttery base, lemon zest and lemon juice how could you go wrong? and
Blueberries….. kind of make it a healthy recipe, right? 😉
Blueberry Lemon Cookies
- 1 cup unsalted butter softened
- 1 cup granulated sugar
- 2 eggs room temperature
- 2 tsp pure vanilla extract
- zest of 1 lemon
- 3 tbsp lemon juice
- 3 1/4 cups cake flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp cinnamon
- pinch of salt
- 1 1/2 cups blueberries
- In an electric bowl mixer, beat butter and sugar together until light and fluffy. Add eggs one at a time, beating after each addition, then add the vanilla, lemon juice, and lemon zest.
- In a separate bowl, whisk together dry ingredients. With the mixer on low, slowly add the dry ingredients into the wet ingredients.
- Carefully fold in the blueberries after all the ingredients have been mixed together. Allow dough to cool in the refrigerator for at least an hour and up to overnight.
- Preheat oven to 350. Use a small scoop (about 1 tbsp size) and place rounded balls of dough on a cookie sheet lined with parchment paper or foil (or non-stick cookie sheets).
- Bake for 11-14 minutes, until the bottoms are slightly golden brown (the edges should not brown).
41 thoughts on “Blueberry Lemon Cookies”
What are the baking instructions for these? I only see ingredients.
This post includes two pages, please check for step by step preparation method on second page.
Thanks for stopping by !
Click on page 2
I missed it too.
Sorry, did not see Sarah’s reply fell free to delete 🙂
I would like to know the baking instructions.
Hi,Peggy,please look at the end of the text and click to the page 2.
These look wonderful!!! How can I print this recipe? Thank you!!
Why can’t any of these recipes be printed?
I just made these to give to my daughter’s day care teachers as a thank you gift! They were so yummy! They had a very scone-like consistency. I made a lemon glaze with fresh lemon juice and powdered sugar to put on top of each cookie. So good! Thanks for the recipe! I will make them again 🙂
I’ve just made up a batch of these (in the oven baking now) and the taste of the cookie dough was absolutely amazing!!!! Can’t wait for the finished product – was just wondering whether the dough would freeze ok with the blueberries in it?
Yes,you can freeze all together and least an hour.Enjoy!
Can these be made in advance baked and frozen for a wedding?
How many servings?
Hi, just made these, I used white chocolate covered blueberries and finished with a lemon glaze. great recipe. Thank you.
Hi, I must avoid butter. What portions of applesauce and/or oil do you think I could substitute? I’d love to make these …
I’ve honestly never tried this with applesauce or oil, but you could try with 3/4 cup of olive oil instead.
Hope it helps!
I hope you don’t mind me inserting my two cents… Substitute shortening in equal measure, I did this and they turned out great!
How many 1 oz cookies does this recipe yield?
Hi,Jessica! Turns out about 12 cookies,enjoy!
I was just making these and noticed at the end (after my dough was mixed) that I never saw where to add the vanilla. I assume with the wet ingredients. Now I fear it’s too late. I hope they still turn out okay.
Yes, vanilla goes with the wet ingredients.
I’m sorry for the late response and I hope your cookies turned out well !
Can i sub frozen blueberries in this recipe?
ABSOLUTELY!!! Hope y’all enjoy it!! Please come back and let me know!
I would love to try these.. can i replace cake flour with all purpose?
Hello, I am thinking of making these for a dessert table for a wedding and was wondering how they would do if I froze them? Or how are they a few days later? I do not have a lot of time the day before so i was thinking of doing them 2 to 3 days before the wedding.
My kinds would love these cookies! Thanks for linking up with What’s Cookin’ Wednesday!
Hi! So excited to try making these, can I use all-purpose flour rather than cake flour? Thanks!
Hi,Amy,yes you can use all-purpose flour.
Made those last week and they almost lasted a full day. Wonderful recipe, thank you!
These look amazing and I’m looking forward to making them! But I’m wondering based on one of the previous comments. … 3 1/2 cups of flour and this only yields one dozen cookies?
I appreciate the recipe, but it would be helpful to have the instructions and the ingredients on the same page. Very cumbersome to have to keep switching back and forth. Also, kind of important to add the vanilla extract to the instructions. I would have been really disappointed if I hadn’t noticed on my own that it was missing and wasted all of these ingredients.
Hopefully the cookies will turn out great. 🙂
These are so delicious! I made them this morning. Couple of notes: It says they should be refrigerated for at least an hour, but I did them straight away and refrigerated in between batches and they puffed up nicely and held their shape. Recommend not having blueberries on bottom as they bleed a lot. I made a glaze with lemon juice, zest, and powdered sugar and that doubled the lemon flavor if you like a lot of lemon. One of the best cookies I’ve found. Everyone loved them. Thank you for a great recipe!