Soft Lemon Blueberry Cookies (Printable)

Tender cake-like cookies bursting with fresh blueberries and zesty lemon flavor, perfect for warm-weather treats.

# What You'll Need:

→ Dry Ingredients

01 - 2 1/4 cups all-purpose flour
02 - 1/2 teaspoon baking soda
03 - 1/2 teaspoon baking powder
04 - 1/4 teaspoon salt

→ Wet Ingredients

05 - 1/2 cup unsalted butter, softened
06 - 1 cup granulated sugar
07 - 2 teaspoons lemon zest
08 - 2 tablespoons fresh lemon juice
09 - 2 large eggs
10 - 1 teaspoon pure vanilla extract

→ Add-ins

11 - 1 cup fresh blueberries

→ Optional Finish

12 - 1/3 cup powdered sugar for dusting

# Directions:

01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - Whisk together flour, baking soda, baking powder, and salt in a medium bowl. Set aside.
03 - Beat butter, granulated sugar, and lemon zest together until light and fluffy, about 2 minutes.
04 - Add eggs one at a time, beating well after each. Mix in lemon juice and vanilla extract.
05 - Gradually add dry ingredients to wet mixture, mixing just until combined.
06 - Gently fold in blueberries with a spatula, being careful not to crush them.
07 - Drop rounded tablespoons of dough onto prepared baking sheets, spacing about 2 inches apart.
08 - Bake for 11-13 minutes, or until edges are just set and centers look soft.
09 - Cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
10 - Dust with powdered sugar if desired once cooled.

# Expert Tips:

01 -
  • These cookies walk the perfect line between cake and cookie, tender enough to melt in your mouth but sturdy enough to pack in a lunchbox
  • The fresh lemon zest and juice wake up the blueberries instead of drowning them in sweetness
02 -
  • Overbaking is the enemy here, these cookies continue cooking on the hot baking sheet so pull them when centers still look slightly underdone
  • Frozen blueberries work fine but do not thaw them first or they will turn your dough purple and make the cookies soggy
03 -
  • Zest your lemons before juicing them, its much easier to handle the whole fruit and you get more zest that way
  • Room temperature ingredients combine more smoothly, so take your butter and eggs out about 30 minutes before baking

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