Soft Lemon Blueberry Cookies (Printable)

Tender cake-like cookies with fresh blueberries and bright lemon essence. Ready in 32 minutes for 24 soft treats.

# What You'll Need:

→ Dry Ingredients

01 - 2 1/4 cups all-purpose flour
02 - 1/2 teaspoon baking soda
03 - 1/2 teaspoon baking powder
04 - 1/4 teaspoon salt

→ Wet Ingredients

05 - 1/2 cup unsalted butter, softened
06 - 1 cup granulated sugar
07 - 2 teaspoons lemon zest
08 - 2 tablespoons fresh lemon juice
09 - 2 large eggs
10 - 1 teaspoon pure vanilla extract

→ Add-ins

11 - 1 cup fresh blueberries

→ Optional Finish

12 - 1/3 cup powdered sugar for dusting

# How To Make It:

01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - Whisk together flour, baking soda, baking powder, and salt in a medium bowl. Set aside.
03 - Beat butter, granulated sugar, and lemon zest together until light and fluffy, about 2 minutes.
04 - Add eggs one at a time, beating well after each. Mix in lemon juice and vanilla extract.
05 - Gradually add the dry ingredients to the wet mixture, mixing just until combined.
06 - Gently fold in blueberries with a spatula, being careful not to crush them.
07 - Drop rounded tablespoons of dough onto prepared baking sheets, spacing about 2 inches apart.
08 - Bake for 11-13 minutes, or until edges are just set and centers look soft.
09 - Cool on the baking sheet for 5 minutes, then transfer to a wire rack. Dust with powdered sugar if desired once cooled.

# Expert Tips:

01 -
  • The texture is halfway between a cookie and a tiny cake, exactly what you want when you're craving something substantial but not heavy
  • Fresh blueberries burst in your mouth while the lemon keeps everything bright enough that you can easily eat three without feeling overwhelmed
02 -
  • Overbaking is the enemy here—those centers should look slightly underdone when you remove them from the oven because they continue cooking on the hot pan
  • Frozen blueberries will bleed into your dough and turn everything an unappetizing gray-purple, so stick with fresh if at all possible
03 -
  • If your blueberries are particularly large, cut them in half before folding into the dough so they distribute more evenly
  • Room temperature ingredients are non-negotiable here—cold eggs or butter will give you a completely different texture

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