Soft Lemon Blueberry Cookies (Print Version)

Tender, cake-like cookies 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 (from about 2 lemons)
08 - 2 tablespoons fresh lemon juice
09 - 2 large eggs
10 - 1 teaspoon pure vanilla extract

→ Add-ins

11 - 1 cup fresh blueberries (frozen may be substituted; do not thaw)

→ Optional Finish

12 - 1/3 cup powdered sugar for dusting

# How to Cook:

01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together flour, baking soda, baking powder, and salt. Set aside.
03 - In a large bowl, 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.
09 - Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
10 - Once cooled, dust with powdered sugar if desired.

# Expert Advice:

01 -
  • The texture is somewhere between a cake and a cookie, which means they stay incredibly soft for days
  • Fresh lemon zest makes these taste brighter than any bakery cookie youve ever had
02 -
  • Overbaking is the fastest way to ruin these, pull them out when the centers still look slightly underdone
  • Frozen blueberries work fine but don't thaw them first or they'll turn your dough purple and make it soggy
03 -
  • Room temperature ingredients really do matter here, cold eggs can cause the butter to seize and create weird textures
  • Weighing your flour instead of scooping is the most reliable way to get consistent results every time

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