Lemon Blueberry Cookies
These Lemon Blueberry Cookies are soft, chewy, and bursting with bright citrus flavor and juicy blueberries. The perfect balance of tart lemon and sweet bursting blueberries, these chewy cookies are a delightful treat for spring and summer.
Servings: 15
Calories: 177kcal
Equipment
- Measuring Cups and Spoons
- Stand Mixer with Paddle Attachment
- Mixing Bowl
- Baking Sheet
- Parchment Paper
- 3 tablespoon Cookie Scoop
- Cooling Rack
Ingredients
- 250 grams all-purpose flour about 2 cups
- 1 teaspoon sea salt
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- 200 grams granulated sugar about 1 cup, plus more for rolling
- Zest of 1 lemon about 1 tbsp
- 1 stick butter unsalted, softened
- ½ tablespoon pure vanilla extract
- ⅓ cup Greek yogurt
- 6 ounces fresh blueberries divided
Instructions
- Preheat oven to 350F and line a baking sheet with parchment paper and set aside.
- In a medium bowl, whisk all-purpose flour, sea salt, baking soda, and baking powder. Set aside.
- In the bowl of a stand mixer cream together sugar, butter and lemon zest for about 2 minutes. Scrape down the sides of the bowl to ensure everything is mixed well.
- Mix pure vanilla extract and Greek yogurt to the batter just until combined.
- Add dry ingredients into the wet ingredients and mix for one minute.
- Fold in blueberries 4 ounces of blueberries, then scoop out 15 equally sized balls of dough (about 3 tablespoons). You will want to place them about 1 ½ inches apart on your lined baking sheet as they will spread.
- Optionally, roll cookie dough balls in about ¼ cup of granulated sugar, then lightly add the remaining blueberries to the top.
- Bake for 15 minutes or until they start to get a golden brown color along the edges of the cookies (note: adjust the baking time by 2-3 minutes for crispy edges).
- Cool on the baking sheet for about 10 minutes then carefully transfer to a wire rack.
Notes
- Rubbing lemon zest into the sugar with your fingers before creaming it with the butter enhances the citrus aroma.
- Unless it is the look you are going for, be gentle when you add your blueberries to the dough as you can crush them and make streaks.
- Coating the dough in granulated sugar before baking adds a delicate crunch and some light cracks in the cookies.
- Bake until the edges become lightly golden. Slight browning on the edges keeps them soft in the center.
Nutrition
Calories: 177kcal | Carbohydrates: 28g | Protein: 2g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 16mg | Sodium: 256mg | Potassium: 36mg | Fiber: 1g | Sugar: 15g | Vitamin A: 195IU | Vitamin C: 1mg | Calcium: 18mg | Iron: 1mg
