Lemon Blueberry Cookies

The perfect dessert for spring! Vibrant flavours from the lemon zest and pops of fresh blueberries and perfectly chewy in texture.

Course Dessert

Prep Time 15

Cook Time 15

Total Time 30

Servings 20 cookies

Author Ashlen Leonard

Preheat the oven to 350℉ and prepare a baking sheet by greasing it with butter or lining it with parchment paper, tin foil or a silicone baking mat.
In a large bowl, add the butter and brown sugar. Using a hand mixer, mix on medium-high for 1-2 minutes or until incorporated and lightly fluffy. Add the white granulated sugar and mix again until incorporated.
Add the egg and vanilla extract and mix. Add the all purpose flour, salt and baking soda and mix for the last time (this can be done with a spatula instead of the hand mixer).
Using a wooden spoon or spatula, fold in the lemon zest and fresh blueberries until they are just incorporated.
Using a cookie scoop or spoon, distribute 1-2 tbsp of dough onto the prepared baking sheet, making sure they are evenly spread apart. Use a fork to gently flatten each cookie.
Bake them for 10-13 minutes. The cookies may look slightly underbaked but that's okay! Remove them from the oven and let them sit for 5-10 minutes. As long as the bottoms of the cookies are a light golden brown, they’re done! Enjoy!

Gluten free flour
- To make these cookies gluten free, use gluten-free all purpose 1:1 flour in the same amount that’s recommended for the all-purpose flour. You may not get the same chewy texture with the gluten free flour but the flavour will be very similar!
Unsalted butter
- I use salted butter in baking because I feel like a little extra salt goes a long way in amplifying the flavour. However, you can use unsalted butter if that’s what you have or if you’re being mindful of your sodium intake.
Coconut oil
- This can be used instead of the butter and for extra coconut flavour. Make sure that it’s at room temperature before mixing it with the brown sugar.
Other types of brown sugar
- Any kind of brown sugar will work in this recipe.
I do NOT recommend using frozen blueberries in this recipe, since they will add too much liquid to the cookie dough batter during the baking process and create an undesirable texture and flavour. Dried blueberries won’t provide the delicious burst of flavour we’re looking for either so stick to fresh berries!