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lemon blueberry cookies on a wire rack

Lemon Blueberry Cookies

You'll love these lemon blueberry cookies because they have just the right amount of sweetness and tartness!
Prep Time 10 mins
Cook Time 12 mins
Chilling time 2 hrs 30 mins
Total Time 2 hrs 52 mins
Course Snack
Cuisine American
Servings 6 cookies

Equipment

  • 1 large mixing bowl
  • 1 baking tray
  • 1 parchment paper or cookie sheet
  • 1 wooden spoon or spatula
  • 1 electric hand mixer

Ingredients
  

  • 1/3 cup unsalted butter (70 g) at room temperature, I used vegan butter
  • 1/2 cup light brown sugar (90 g)
  • 1 tbsp lemon zest of 1 unwaxed lemon
  • 2 tbsp freshly squeezed lemon juice
  • 1 tsp vanilla extract
  • 1 pinch salt
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1 cup all purpose flour (120 g) plain flour
  • 1/3 cup fresh blueberries (60 g)

Instructions
 

  • In a large bowl, cream together the room temperature butter and brown sugar using an electric hand mixer.
  • Mix in the lemon zest, vanilla extract and lemon juice - don't worry, it's normal for the mix to separate at this stage, it'll come back together in the next step!
  • In a separate small bowl, whisk together the salt, baking soda, baking powder and flour. For best results, sift them into the bowl.
  • Slowly add the dry ingredients into the wet ingredients. Mix until comined, then fold in the fresh blueberries with a spatula.
  • Place the lemon cookie dough into the fridge for 30 minutes.
  • Shape your cookies onto a cookie sheet using a spoon or ice cream scoop. Place the baking tray into the fridge for a minimum of 2 hours.
  • After 2 hrs, preheat your oven to 350°F (180°C) [320°F (160°C) fan].
  • Bake the cookies for 12-15 minutes or until the edges are golden brown.
  • Remove the tray from the oven and allow for the cookies to cool completely on a wire rack before removing them from the baking sheet.

Notes

  • Storage - Keep the cookies in an airtight container for up to 7 days.
  • Lemon - Use fresh lemon for best results!
  • Cooling time - do NOT skip the resting time for the cookies, if you want a perfectly chewy texture with a crisp exterior, it's vital!
  • Resting - allow for the cookies to cool down completely before removing them from the baking sheet.
  • Crunchy - If you love your cookies crunchier, replace half of the brown sugar with caster sugar
  • Lemon Glaze - drizzle a tangy lemon glaze over your cookies, by mixing icing sugar (powdered sugar) with a little fresh lemon juice. Super zesty!
  • Nutty - if you love nutty flavors, then replace 1-2 tbsp of the flour with almond flour or coconut flour
  • Make-ahead - you can store the pre-shaped cookie dough in the fridge for up to 24 hours before baking.
Keyword blueberry, blueberry lemon cookies, cookies, lemon, lemon blueberry cookies, lemon cookies, vegan lemon cookies