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Chewy Lemon Blueberry Cookies Recipe to Bake

Lemon Blueberry Cookies Recipe

Soft and chewy cookies bursting with fresh blueberry and zesty lemon flavor. A perfectly sweet and tangy treat for any occasion.
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dessert
Cuisine: American
Calories: 720

Ingredients
  

  • 250 g plain flour
  • 1/2 teaspoon bicarbonate of soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 150 g unsalted butter softened to room temperature
  • 175 g caster sugar
  • 1 large free-range egg at room temperature
  • 1 large lemon zest and juice
  • 1 teaspoon vanilla extract
  • 150 g fresh or frozen blueberries

Method
 

  1. Prepare Dry Ingredients: In a medium bowl, whisk together the 250g plain flour, 1/2 tsp bicarbonate of soda, 1/2 tsp baking powder, and 1/4 tsp salt. Set this aside.
  2. Cream Butter and Sugar: In a large bowl using a stand mixer or an electric hand mixer, beat the 150g of softened butter and 175g of caster sugar on medium-high speed for about 3-4 minutes. The mixture should become light, pale, and fluffy. This is a crucial step explained well by Serious Eats, as it aerates the dough.
  3. Add Wet Ingredients: Add the large egg, the zest of one lemon, and 1 tsp of vanilla extract to the butter mixture. Beat on medium speed until just combined, scraping down the sides of the bowl as needed.
  4. Combine Wet and Dry: Pour the dry ingredients into the wet ingredients. Mix on a low speed until just a few streaks of flour remain. Be careful not to overmix at this stage.
  5. Fold in Blueberries: Gently fold in the 150g of blueberries and 1 tablespoon of lemon juice using a spatula until they are evenly distributed. The dough will be quite soft.
  6. Chill the Dough: Cover the bowl with cling film and refrigerate for at least 30 minutes (or up to 2 days). I find that a 1-hour chill gives the best results for preventing the cookies from spreading too much.
  7. Preheat and Prepare: When you're ready to bake, preheat your oven to 180°C (160°C fan). Line two large baking trays with parchment paper.
  8. Scoop and Bake: Scoop rounded tablespoons of the chilled dough onto the prepared baking trays, leaving about 5cm (2 inches) of space between each one to allow for spreading. I find that using a small ice cream scoop gives you perfectly uniform cookies every time.
  9. Bake to Perfection: Bake for 12-14 minutes, or until the edges are lightly golden brown but the centres still look soft. They will continue to set on the hot tray.
  10. Cool Down: Let the cookies cool on the baking tray for 5 minutes before transferring them to a wire rack to cool completely.

Notes

For best results and less spread, chill the dough for at least 1 hour. Store cooled cookies in an airtight container for up to 3 days.