Lemon Blueberry Cookies

These Lemon Blueberry Cookies are a delightful combination of bright citrus flavor and juicy blueberries, creating a perfect balance of sweetness and tartness. With a crunchy exterior, a soft and chewy center, and a beautiful marbled blue swirl, these cookies are as stunning as they are delicious. They make a refreshing treat for summer gatherings, afternoon snacks, or anytime you’re craving something sweet and fruity.

Why You’ll Love This Recipe

Bright and Refreshing Flavor – The combination of lemon and blueberries is both zesty and sweet.
Perfect Texture – Crispy edges with a soft, chewy center make these cookies irresistible.
Beautiful Appearance – The natural marbling from blueberries creates a gorgeous color.
Easy to Make – Simple ingredients and steps make this recipe beginner-friendly.
Great for Any Occasion – A fantastic treat for summer picnics, holidays, or everyday snacking.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Dry Ingredients

2 ½ cups all-purpose flour
½ teaspoon baking soda
½ teaspoon salt

Wet Ingredients

½ cup butter, salted (softened)
½ cup margarine (softened)
1 cup granulated sugar
¼ cup brown sugar
1 egg
1 ½ teaspoons lemon bakery emulsion (or lemon extract)
½ cup frozen wild blueberries

Directions

Prepare the Cookie Dough

Preheat the Oven – Set your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Mix the Dry Ingredients – In a bowl, whisk together the flour, baking soda, and salt. Set aside.
Cream the Butter and Sugars – In a separate large bowl, beat the butter, margarine, granulated sugar, and brown sugar until light and fluffy.
Add the Egg and Lemon Flavoring – Mix in the egg and lemon bakery emulsion (or extract) until fully incorporated.

Incorporate the Blueberries

Mash the Blueberries – Lightly mash the frozen blueberries with a fork to release some juice.
Fold into Dough – Gently fold the blueberries into the dough, creating a marbled blue swirl effect. Avoid overmixing to maintain the visual contrast.

Bake the Cookies

Shape the Dough – Scoop the dough into 1-inch balls and place them on the prepared baking sheet, leaving space between each cookie.
Bake – Bake for 10-12 minutes or until the edges are lightly golden and the centers are set.
Cool – Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Serve and Enjoy

Optional Garnish – Dust with powdered sugar or drizzle with a lemon glaze for extra flavor.

Servings and Timing

Servings: 32 cookies
Prep Time: 15 minutes
Cook Time: 10-12 minutes per batch
Total Time: 35 minutes

Variations

Glazed Lemon Blueberry Cookies – Drizzle a simple lemon glaze (powdered sugar + lemon juice) over cooled cookies.
White Chocolate Addition – Fold in white chocolate chips for extra sweetness.
Fresh Blueberries – Use fresh blueberries instead of frozen, but freeze them for 10 minutes before adding to prevent excess moisture.
Almond Twist – Add ½ teaspoon almond extract for a unique flavor.
Vegan Option – Use plant-based butter and an egg substitute to make these cookies dairy-free and vegan.

Storage/Reheating

Room Temperature: Store in an airtight container for up to 5 days.
Refrigerator: Keep in a sealed container for up to a week.
Freezing: Freeze baked cookies for up to 2 months. Thaw at room temperature before serving.
Reheating: Warm in the microwave for 10-15 seconds to soften before eating.

FAQs

1. Can I use fresh blueberries instead of frozen?

Yes! If using fresh blueberries, freeze them for 10 minutes before adding to the dough to prevent excessive bleeding.

2. What does lemon bakery emulsion do?

Lemon bakery emulsion provides a stronger and more natural lemon flavor than extract, but you can substitute with lemon extract if needed.

3. Can I make these cookies gluten-free?

Yes, substitute the all-purpose flour with a 1:1 gluten-free baking blend.

4. Why do my cookies turn blue?

The natural juices from the blueberries mix with the dough, creating a vibrant blue marbling effect.

5. Can I use all butter instead of margarine?

Yes, but using half margarine helps maintain a softer texture.

6. How do I make the cookies more lemony?

Add 1 teaspoon of lemon zest to the dough for an extra citrus kick.

7. Can I freeze the cookie dough?

Yes! Freeze dough balls on a tray, then transfer them to a bag for up to 3 months. Bake straight from frozen, adding a couple of extra minutes.

8. Why are my cookies spreading too much?

Ensure your butter isn’t too warm, and chill the dough for 30 minutes before baking if needed.

9. What’s the best way to store these cookies?

Store in an airtight container at room temperature for the best texture.

10. Can I make these cookies without eggs?

Yes! Use a flax egg (1 tablespoon flaxseed meal + 3 tablespoons water) as an alternative.

Conclusion

Lemon Blueberry Cookies are a refreshing and delicious twist on classic cookies, featuring the perfect balance of citrus and berry flavors. Their soft and chewy texture, combined with a beautiful marbled blue appearance, makes them a standout treat for any occasion. Try this recipe today and enjoy a batch of vibrant, flavor-packed cookies!