Description
Soft, bakery-style Blueberry Cookies with juicy bursts of berries and a hint of lemon. They bake up thick, tender, and lightly chewy—amazing plain, rolled in sugar, or finished with a simple lemon glaze.
Ingredients
Dry Ingredients
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 tablespoon cornstarch (optional, for extra softness)
Wet Ingredients
- 1/2 cup unsalted butter, softened (or melted and cooled)
- 3/4 cup light brown sugar
- 1/4 cup granulated sugar (plus more for rolling)
- 1 large egg
- 1 teaspoon vanilla extract
- Zest of 1 lemon (optional, but highly recommended)
Fruity Addition
- 1 cup fresh or frozen blueberries (wild blueberries work beautifully)
Optional Add-Ins / Toppings
- 1/2 cup white chocolate chips
- Coarse sugar, for rolling
- Simple lemon glaze (powdered sugar + lemon juice)
- Cream cheese frosting, for extra indulgence
Instructions
1. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, salt, and cornstarch.
3. In a separate bowl, cream the butter with the brown sugar and granulated sugar until light and creamy (or stir until smooth if using melted butter).
4. Beat in the egg, vanilla extract, and lemon zest until well combined.
5. Add the dry ingredients to the wet and mix on low just until a soft dough forms—do not overmix.
6. Gently fold the blueberries into the dough (and white chocolate chips if using). If the dough feels warm or sticky, chill 20–30 minutes for thicker cookies.
7. Scoop 2-tablespoon portions (about 35–40g), roll in coarse sugar if desired, and arrange on prepared sheets, spacing about 2 inches apart.
8. Bake 10–15 minutes, until edges are lightly golden and centers look just set. Rotate pans halfway for even baking.
9. Cool on the sheet 3–5 minutes, then transfer to a rack to finish cooling. Drizzle with lemon glaze or add frosting once fully cool, if using.
Notes
Fresh vs. Frozen Berries: If using frozen blueberries, do not thaw. Toss lightly with 1–2 teaspoons flour to minimize color bleed.
Thickness & Spread: Chilling the dough 20–30 minutes helps keep cookies thick and prevents excess spreading, especially in warm kitchens.
Flavor Variations: Swap lemon zest for orange zest; add 1/2 teaspoon cinnamon; or fold in 1/2 cup white chocolate chips.
Sugar Coat: Rolling the dough balls in coarse sugar adds sparkle and a subtle crunch.
Glaze: Mix 1/2 cup powdered sugar with 1–2 tablespoons lemon juice to drizzle over cooled cookies.
Storage: Store airtight at room temp 2–3 days or refrigerate up to 5 days. Freeze baked cookies or dough balls up to 2 months; bake dough from frozen, adding 1–2 minutes.
Dietary Swaps: For gluten-free, use a 1:1 GF baking flour. For dairy-free, use plant butter and DF chips.
- Prep Time: 15–20 minutes
- Cook Time: 10–15 minutes per batch
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 13g
- Sodium: 60mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg