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Lemon Blueberry Cookies

Lemon blueberry cookies have bright lemon flavor and pockets of tangy freeze-dried blueberries in a soft, buttery cookie. Chill the dough for 30 minutes, then bake until the edges are lightly golden and the centers look set.
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Prep Time 15 minutes
Cook Time 12 minutes
Chilling and cooling 35 minutes
Total Time 1 hour 2 minutes
Servings: 24 servings
Course: Dessert
Cuisine: American
Calories: 127
Ingredients Equipment Method Notes

Ingredients
  

  • 2.25 cup all-purpose flour
  • 0.5 tsp baking soda
  • 0.5 tsp salt
  • 0.75 cup unsalted butter softened
  • 0.75 cup granulated sugar
  • 1 egg large, at room temperature
  • 2 tsp lemon zest finely grated
  • 1 tbsp lemon juice
  • 1 cup freeze-dried blueberries coarsely chopped

Equipment

  • 1 large baking sheet
  • 1 electric mixer

Method
 

  1. Heat the oven to 350°F.
  2. Line a large baking sheet with parchment paper.
  3. Whisk the flour, baking soda, and salt together in a medium bowl.
  4. Beat the butter and sugar in a large bowl with an electric mixer on medium speed until light and fluffy, about 2 minutes.
  5. Beat in the egg, lemon zest, and lemon juice until combined.
  6. Add the flour mixture in two additions, mixing on low just until combined.
  7. Fold in the blueberries.
  8. Cover the dough and chill for 30 minutes.
  9. Scoop rounded tablespoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart; bake in batches if needed.
  10. Bake for 10–12 minutes, until the edges are lightly golden and the centers look set.
  11. Cool the cookies on the baking sheet for 5 minutes.
  12. Transfer the cookies to a wire rack.
  13. Let the baking sheet cool before baking the remaining dough.

Notes

For the best shape, chill the dough for the full 30 minutes. Store cookies in an airtight container in the refrigerator for up to 5 days; freezer-friendly. For a gluten-free option, use a 1:1 gluten-free baking flour blend.