Blueberry Cookies Recipes: Soft, Chewy, and Bursting with Flavor
These Blueberry Cookies are soft, chewy, and bursting with lemon flavor. A simple and refreshing twist on classic cookies, perfect for springtime baking, brunches, or cozy snacks.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 20 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
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½ cup unsalted butter, room temperature
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¾ cup granulated sugar
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1 tablespoon lemon zest
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1 large egg, room temperature
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1 teaspoon vanilla extract
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1½ cups all-purpose flour
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½ teaspoon baking powder
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¼ teaspoon baking soda
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¼ teaspoon salt
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¾ cup fresh blueberries (or frozen, dried well)
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1–2 tablespoons lemon juice (optional, for extra zing)
Optional Add-ins:
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½ cup white chocolate chips
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Powdered sugar for dusting
Instructions
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Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
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In a mixing bowl, beat butter, sugar, and lemon zest until light and fluffy (2–3 minutes).
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Add egg and vanilla extract. Mix until fully combined. Add lemon juice if using.
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In another bowl, whisk flour, baking powder, baking soda, and salt.
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Gradually add dry ingredients to the wet ingredients, mixing until just combined.
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Gently fold in blueberries with a spatula. If juicy, coat them lightly in flour first.
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Chill dough for 30 minutes.
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Scoop dough (about 1.5 tbsp per cookie) onto prepared sheets. Space about 2 inches apart.
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Bake for 11–13 minutes or until edges are lightly golden and centers are soft.
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Cool on the sheet for 5 minutes, then transfer to a wire rack. Optionally dust with powdered sugar.
Notes
Use room temp ingredients for the best texture. Chill dough to avoid spreading. Frozen blueberries work but must be thawed and dried thoroughly to avoid excess moisture. Cookies continue baking on the tray after removing from the oven.