Blueberry Lemon Cookies
The vibrant zest of lemon paired with the bold sweetness of blueberries creates a cookie that’s as cheerful as it is delicious. In this recipe, freeze-dried blueberries bring concentrated berry flavor without weighing down the dough, while a touch of lemon adds brightness to every bite. The result is a tender, chewy cookie perfect for picnics, brunches, or whenever you want something delicious and homemade.
Come along as we highlight a few simple steps, each paired with a photo, to help you bring these cookies to life in your kitchen.
Everything You’ll Need to Begin
Begin by combining all your ingredients. In this photo, you’ll see everything prepped and ready: flour, butter, sugar, egg, lemon, vanilla, Chelan Ranch freeze-dried blueberries, and, for a little extra indulgence, optional white chocolate chips. Getting everything measured ahead of time not only makes baking smoother, but it also sets the stage for a delicious outcome and gives that satisfying sense that something good is about to happen.
Zesting the Lemon
Zest your lemon before you juice it — it’s much easier this way. The zest carries intense citrus oils that brighten the dough and bring out the blueberry flavor. A fine grater or microplane works best. It’s a small step that fills the kitchen with that unmistakable fresh-lemon aroma.
Juicing the Lemon
Once zested, cut the lemon in half and squeeze out the juice. You’ll only need about a tablespoon, but fresh lemon juice adds a gentle tang that lifts the cookie and balances the sweetness. Just be sure to catch the seeds!
Lightly Crushing the Freeze-Dried Blueberries
Give the freeze-dried blueberries a quick crush in your hands or under a rolling pin. You’re aiming for smaller bits, not powder, just enough to spread the berries evenly throughout the dough. These little bursts of concentrated fruit add flavor and beautiful color to every bite.
Scooping the Dough
Use a cookie scoop or spoon to portion the dough onto your baking sheet. This keeps the cookies uniform in size, which helps them bake evenly. Plus, it’s a tidy, satisfying way to work, making your final batch look extra polished.
These cookies are a breeze to make and guaranteed to charm. Whip up a batch with the kids, surprise a friend, or bake them because it’s Tuesday and you deserve something that tastes like sunshine and smiles.
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Blueberry Lemon Dream Cookies Cookies
Description
Bright, buttery, and just a little bit dreamy — these Blueberry Lemon Cookies mix tangy lemon, sweet blueberries, and melty white chocolate chips into the happiest cookie you’ll ever bake!
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (1 stick) butter, softened
- 3/4 cup granulated sugar
- 1 tablespoon lemon zest (from 1 large lemon)
- 1 tablespoon fresh lemon juice
- 1 large egg
- 1 teaspoon vanilla extract
- 3/4 cup freeze-dried blueberries (lightly crushed, but not powdered)
- (Optional) 1/2 cup white chocolate chips (pairs wonderfully with the lemon and blueberry!)
Instructions
- Preheat your oven to 350°F (175 °C)—line two baking sheets with parchment paper.
- Mix dry ingredients: In a small bowl, whisk together the flour, baking soda, and salt. Set aside.
- Cream butter, sugar, and lemon zest: In a large bowl, cream the softened butter, granulated sugar, and lemon zest until light and fluffy (about 2-3 minutes).
- Add wet ingredients: Beat in the egg, lemon juice, and vanilla extract until fully combined – don’t overmix.
- Combine: Gradually add the dry ingredients until combined – don’t overmix.
- Add blueberries: Gently fold in the freeze-dried blueberries (and white chocolate chips if using).
- Scoop dough: Use a tablespoon or small cookie scoop to place dough balls onto the prepared baking sheets, about 2 inches apart.
- Bake: Bake for 9-11 minutes, until the edges are lightly golden. (The centers will still look slightly soft. They will set as they cool.)
- Cool: Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Crushing the freeze-dried blueberries slightly before adding helps distribute the flavor without turning the dough purple.
- If you want a more potent lemon punch, drizzle the cooled cookies with a lemon glaze (powdered sugar & lemon juice).
- Cookies stay fresh for about 3-4 days in an airtight container.