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- 1 cup unsalted butter, softened - 1 cup granulated sugar - 1 large egg, at room temperature - 2 tablespoons lemon zest (from about 1 large lemon) - 2 tablespoons fresh lemon juice - 2 ½ cups all-purpose flour - 1 teaspoon baking powder - ½ teaspoon baking soda - ½ teaspoon salt - 1 cup fresh blueberries (or thawed frozen blueberries) - Optional: powdered sugar for dusting You can add some vanilla extract for a warm note. About 1 teaspoon will do. A pinch of cinnamon can also enhance the flavor. Mix it in with the dry ingredients. If you want a richer taste, try adding ¼ cup of chopped nuts. Walnuts or pecans work best. These options can make your cookies even more special. If you need a butter substitute, use coconut oil or margarine. For a dairy-free version, try vegan butter. You can replace the egg with a flaxseed meal mix. Use 1 tablespoon of flaxseed mixed with 2.5 tablespoons of water. Let it sit for 5 minutes. For flour, you can use almond flour or a gluten-free blend. Just note that the texture may change slightly. {{ingredient_image_2}} Start by gathering all your ingredients. You need: - 1 cup unsalted butter, softened - 1 cup granulated sugar - 1 large egg - 2 tablespoons lemon zest - 2 tablespoons lemon juice - 2 ½ cups all-purpose flour - 1 teaspoon baking powder - ½ teaspoon baking soda - ½ teaspoon salt - 1 cup blueberries Make sure your butter and egg are at room temperature. This helps them blend well. Zest your lemon before squeezing it for juice. This way, you get the best flavor. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. This keeps cookies from sticking. In a large bowl, mix butter and sugar with an electric mixer. Beat until it looks light and fluffy, about 3-5 minutes. Add the egg, lemon zest, and lemon juice into the bowl. Mix until everything is well combined. In another bowl, whisk together the flour, baking powder, baking soda, and salt. Slowly add this dry mix into the wet ingredients. Stir gently with a spatula. Don’t over-mix; this keeps the cookies soft. Now, fold in the blueberries. Be gentle to keep them whole. This ensures they burst with flavor in your cookies. Use a cookie scoop to drop rounded dough balls on the baking sheet. Space them about 2 inches apart. This allows the cookies to spread while baking. Place the baking sheet in the oven and bake for 10-12 minutes. Look for light golden edges and set centers. After baking, let the cookies cool for 5 minutes on the sheet. Then, transfer them to a wire rack to cool fully. If desired, dust the cookies with powdered sugar before serving. Enjoy your delicious soft lemon blueberry cookies! To get soft cookies, use room temperature butter. This helps the butter blend well with sugar. Cream the butter and sugar until fluffy. This adds air, making cookies light. Avoid over-mixing the dough; this can make cookies tough. Fold in blueberries carefully to keep them whole. Bake until the edges are lightly golden, but the centers look soft. This ensures a chewy, soft bite. Store your cookies in an airtight container. This keeps them fresh and soft. If you stack them, place parchment paper between layers. This prevents sticking. For longer storage, freeze the cookies. Place them in a freezer bag. They can last up to three months. Just thaw them at room temperature before enjoying again. For a fun display, use a decorative platter. Arrange the cookies in a circle. Add lemon slices and fresh blueberries around them. This adds color and charm. For a sweet touch, dust the cookies with powdered sugar. This simple step makes them look fancy. These tricks make your cookies not just tasty but also lovely to serve. Pro Tips Use Fresh Ingredients: For the best flavor, opt for fresh blueberries and real lemon juice. This enhances the overall taste of the cookies. Don’t Overmix: When combining the dry and wet ingredients, mix just until combined. Overmixing can lead to tough cookies. Chill the Dough: If your dough feels too soft, chill it in the refrigerator for 30 minutes before baking. This helps the cookies maintain their shape. Store Properly: Keep cookies in an airtight container at room temperature for up to a week to maintain their softness. {{image_4}} You can easily switch up the flavors in these cookies. Try mixing in raspberries, strawberries, or blackberries. Each fruit brings a new taste and fun color. For a tropical twist, add shredded coconut or a splash of pineapple juice. If you want a spicy kick, try adding some grated ginger or cinnamon. These changes keep the recipe fresh and exciting! If you need a gluten-free option, swap the all-purpose flour for a gluten-free blend. Many blends work well in baking. Just make sure it contains xanthan gum, which helps bind the ingredients. The texture may vary, but the taste will remain delicious. You can still enjoy soft lemon blueberry cookies without gluten! You can adjust the sweetness to your liking. If you prefer less sugar, reduce the granulated sugar by ¼ cup. You can also use a sugar substitute, like stevia or monk fruit. If you want a sweeter cookie, add a bit of honey or maple syrup to the mix. Just remember to reduce the liquid in the recipe slightly to keep the dough right. To keep your soft lemon blueberry cookies fresh, place them in an airtight container. This prevents air from making them dry. You can layer the cookies with parchment paper to avoid sticking. Store them at room temperature for the best texture. If you want to save cookies for later, freezing is a great option. First, let the cookies cool completely. Then, place them on a baking sheet in a single layer. Freeze them for about an hour. After that, you can transfer the cookies to a freezer-safe bag. Remove as much air as you can before sealing. They can last for up to three months in the freezer. These cookies taste best within the first week. If stored properly, they can last about 5-7 days at room temperature. If you freeze them, they will stay fresh for up to three months. Just remember to thaw them before eating for the best flavor. Yes, you can use frozen blueberries. Just thaw and drain them first. This keeps the dough from getting too wet. You will still get great flavor and texture in your cookies. Plus, frozen blueberries are easy to find year-round. If you need a butter substitute, try using coconut oil or a plant-based margarine. These options will still give you a soft, moist cookie. Use the same amount as the butter in the recipe. Just make sure your substitute is softened for mixing. Check the edges of the cookies. They should be lightly golden, while the centers should look set. If the edges are brown, the cookies might be overbaked. Remember, they will continue to cook a bit after you take them out of the oven. Yes, you can make the dough ahead of time. Chill it in the fridge for up to 24 hours. This helps the flavors meld and makes it easier to scoop. Just be sure to let it sit at room temperature for a few minutes before baking. You learned the key ingredients and steps for soft lemon blueberry cookies. We also explored tips for the best texture and storage. Remember, you can customize these cookies with different fruits and flavors. Feel free to experiment with substitutions too. These cookies are not just tasty but also easy to share. Keep your leftovers fresh for later enjoyments. With these insights, you’re all set to bake delicious treats. Happy baking!

Soft Lemon Blueberry Cookies

Deliciously soft cookies bursting with lemon flavor and fresh blueberries.
Print Recipe Pin Recipe
Course Dessert
Cuisine American
Servings 24
Calories 120 kcal

Ingredients
  

  • 1 cup unsalted butter, softened at room temperature
  • 1 cup granulated sugar
  • 1 large egg, at room temperature
  • 2 tablespoons lemon zest (from approximately 1 large lemon)
  • 2 tablespoons freshly squeezed lemon juice
  • 2.5 cups all-purpose flour
  • 1 teaspoon baking powder
  • 0.5 teaspoon baking soda
  • 0.5 teaspoon salt
  • 1 cup fresh blueberries (or frozen blueberries, thawed and drained)
  • to taste powdered sugar for a delicate dusting

Instructions
 

  • Begin by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
  • In a large mixing bowl, use an electric mixer to beat the softened butter and granulated sugar together. Mix them on medium speed until the mixture is light and fluffy, which should take about 3-5 minutes.
  • Next, add the egg to the butter and sugar mixture, continuing to beat until fully incorporated. Follow this by adding the lemon zest and freshly squeezed lemon juice, mixing until everything is well combined.
  • In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until evenly blended.
  • Gradually add the dry ingredients to the wet ingredients, stirring gently with a spatula or wooden spoon just until combined. Take care not to over-mix, as this may affect the cookie texture.
  • Carefully fold in the fresh blueberries, making sure to keep them intact to avoid any bruising.
  • Using a cookie scoop or a tablespoon, drop rounded balls of dough onto the prepared baking sheet, spacing them about 2 inches apart to allow for spreading.
  • Place the baking sheet in the preheated oven and bake for 10-12 minutes. You’ll know they are ready when the edges turn lightly golden and the centers appear set.
  • Once baked, allow the cookies to cool on the baking sheet for about 5 minutes before gently transferring them to a wire rack to cool completely.
  • If you like a touch of sweetness, dust the cooled cookies lightly with powdered sugar before serving.

Notes

For an inviting display, arrange the cookies on a decorative platter. Garnish with thin lemon slices and fresh blueberries.
Keyword blueberry, cookies, dessert, lemon