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Soft Lemon Blueberry Cookies

Soft and flavorful lemon blueberry cookies made with fresh lemon zest and juicy blueberries. These cookies have a tender, chewy texture with lightly crisp edges and a bright citrus taste in every bite. The dough is easy to prepare using simple pantry ingredients and can be chilled ahead for better texture. Perfect for everyday baking, gatherings, or make-ahead desserts, these cookies store well and can also be frozen for later use.
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Prep Time 15 minutes
Cook Time 12 minutes
Chill Time 1 hour
Servings: 16
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 1/2 cup unsalted butter softened
  • 3/4 cup granulated sugar
  • 1 large egg
  • 1 tbsp lemon zest
  • 1 1/2 tbsp fresh lemon juice
  • 1 tsp vanilla extract
  • 1 3/4 cups all purpose flour
  • 1 tsp corn starch
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 3/4 to 1 cup blueberries

Method
 

  1. In a mixing bowl, beat softened butter and sugar together until light and fluffy, about 2 to 3 minutes.
  2. Add the egg and mix until fully incorporated. Stir in lemon zest, lemon juice, and vanilla extract until smooth.
  3. In a separate bowl, whisk together flour, corn starch, baking soda, and salt.
  4. Gradually add the dry ingredients to the wet mixture, mixing until a soft dough forms. Do not overmix.
  5. Gently fold in the blueberries using a spatula, being careful not to crush them.
  6. Cover the dough and refrigerate for at least 1 hour.
  7. Preheat the oven to 350°F (175°C) and line a baking tray with parchment paper.
  8. Scoop the chilled dough into balls (about 1.5 tablespoons each) and place them on the prepared tray.
  9. Bake for 11 to 13 minutes, until the edges are set and centers remain soft.
  10. Allow cookies to cool on the tray for 5 minutes, then transfer to a wire rack to cool completely.

Notes

  • Use fresh lemon zest and juice for the best flavor. Bottled juice will not give the same brightness.
  • Always chill the dough for at least 1 hour to prevent cookies from spreading too much.
  • If using frozen blueberries, do not thaw them before adding to the dough to avoid excess moisture.
  • Gently fold in the blueberries to keep them from breaking and coloring the dough.
  • Do not overmix the dough after adding flour, as this can make the cookies dense instead of soft.
  • For softer cookies, slightly underbake and allow them to finish setting on the baking tray.
  • If the dough feels too sticky, chill it a little longer before shaping.
  • Cookies can be rolled in sugar before baking for a light crisp exterior.
  • Store cookies in an airtight container to maintain freshness and texture.
  • Dough can be made ahead and frozen for later baking without affecting quality.