Soft Lemon Blueberry Cookies (Printable version)

Tender, cake-like treats bursting with fresh blueberries and bright lemon flavor, ready in 32 minutes.

# 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

# Directions:

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. Do not overbake.
09 - Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Dust with powdered sugar if desired.

# Expert Advice:

01 -
  • They strike that perfect balance between cookie and cake, with a texture that's somehow both substantial and weightlessly soft
  • The lemon and blueberry combination feels like sunshine captured in baked form, especially when the berries burst and create those gorgeous little pockets of jam
02 -
  • Overbaking is the enemy—these should look slightly underdone when you pull them out or they'll turn into hockey pucks
  • Frozen blueberries actually hold their shape better during baking, but if using fresh, make sure they're completely dry before adding
03 -
  • Zest your lemons before juicing them—it's nearly impossible to zest a juiced lemon
  • If your blueberries are very large, cut them in half to prevent them from sinking to the bottom

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