If you’re looking for a delightful treat that perfectly balances the bright, zesty flavor of lemon with the sweet burst of blueberries, then Lemon Blueberry Cookies are just the thing for you. These cookies are not only mouth-watering but also incredibly easy to make, making them an ideal option for both seasoned bakers and those just starting their culinary adventures. Let’s dive into the world of cookies that harmonize the refreshing essence of lemon with the sweetness of blueberries, transforming ordinary ingredients into extraordinary bites.
Why We Love This Lemon Blueberry Cookies Recipe
There’s something magical about the combination of lemon and blueberries that excites your taste buds. The zingy, refreshing taste of lemon pairs brilliantly with juicy blueberries in these cookies, creating a harmonious balance that is simply irresistible. You’ll love how these cookies fill your kitchen with a delightful aroma as they bake, making it a wonderful experience for everyone in your home. Plus, they are soft, chewy, and can brighten up any day—whether enjoyed as a mid-afternoon snack or as a fun treat at a gathering with friends. Whether you savor them plain or dress them up with a glaze, these cookies are bound to become a favorite!
Ingredients about Lemon Blueberry Cookies
To create these delectable Lemon Blueberry Cookies, gather the following ingredients:
List of ingredients with measurements
- 1/2 cup (111g) salted butter (softened)
- 1/2 cup (111g) margarine (softened)
- 1 cup (233g) granulated sugar
- 1/4 cup (69g) brown sugar
- 1 egg
- 1 1/2 tsp lemon oil
- 2 1/2 cups (380g) all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 – 1 cup frozen wild blueberries
These ingredients come together to create a flavorful cookie that’s bound to impress anyone who takes a bite.
How to Make Lemon Blueberry Cookies Directions
Creating the perfect Lemon Blueberry Cookies is a straightforward yet satisfying process. Here’s how you can whip up this delightful treat:
- Preheat Your Oven: Begin by preheating your oven to 350°F (180°C). This step is important for ensuring even baking.
- Prepare the Baking Sheet: Line your baking sheet with parchment paper or use a silicone baking mat. This will prevent your cookies from sticking and make cleanup a breeze.
- Cream the Butters and Sugars: In the bowl of a stand mixer or using an electric hand mixer, combine the softened butter, margarine, and both granulated and brown sugars. Mix them together on medium speed until they’re well incorporated and creamy.
- Add Egg and Lemon Oil: Scrape down the sides of the bowl, add the egg and lemon oil, and mix until everything is well blended.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add this mixture to wet ingredients, mixing until a dough begins to form.
- Fold in Blueberries: Take your frozen wild blueberries and gently fold them into the dough. Be cautious to only mix until they’re evenly distributed. You want some streaks of purple in the dough; if you overmix, the dough could turn entirely purple.
- Portion the Dough: Using a cookie scoop, portion out the dough into the size of your choice. For smaller cookies, use about 1 ½ teaspoons of dough; for larger cookies, opt for 3 tablespoons of dough. Place them on your prepped baking sheet, leaving sufficient space between each cookie.
- Bake the Cookies: Place the cookies in the preheated oven. Small cookies typically bake for about 7-9 minutes, and larger cookies for around 9-11 minutes. You’re looking for the cookies to spread and the center to lose its glossy look.
- Cool the Cookies: Once baked, let the cookies sit on the pan for about 5 minutes. This resting period allows them to firm up before you transfer them to a wire cooling rack.
Enjoy the delicious aroma wafting through your kitchen as these cookies cool!
How to Serve Lemon Blueberry Cookies
These Lemon Blueberry Cookies are incredibly versatile and can be served in several delightful ways. You can enjoy them warm right out of the oven, allowing the flavors to burst forth in every bite. For a more elevated experience, consider pairing them with a scoop of vanilla ice cream. The creamy ice cream complements the tartness of the lemon and the sweetness of the blueberries, creating a blissful dessert.
Additionally, you can drizzle a simple glaze made from powdered sugar mixed with a little lemon juice over the cookies for an extra touch of sweetness and zesty flavor. For gatherings or afternoon tea parties, arrange them on a decorative platter for an inviting presentation. Feel free to enjoy these cookies with a cup of tea or coffee, as they make the perfect accompaniment to your favorite warm beverages.
Expert Tips: Lemon Blueberry Cookies
To create the most delightful Lemon Blueberry Cookies possible, keep these expert tips in mind:
- Use Fresh Ingredients: Ensure your butter and margarine are softened to room temperature for the best creaming results. Fresh blueberries will provide a burst of flavor, but if you’re using frozen ones, no need to thaw them before adding them to the dough.
- Don’t Overmix: When folding in the blueberries, be gentle. Overmixing will disrupt the texture of the cookies and lead them to turn an undesirable color.
- Check for Doneness: Keep a close eye on your cookies toward the end of the baking time. Each oven is different, so it’s essential to know when they’ve spread and are no longer glossy in the center.
- Experiment with Sizes: Feel free to experiment with different cookie sizes. Cookie sizes can impact baking time, so adjust as necessary. Whichever size you choose, make sure they have ample space on the baking sheet.
- Add Zest for Extra Flavor: If you want even more citrus flavor, consider adding lemon zest to the dough for a zingy kick that enhances the lemon profile.
By following these tips, you’ll ensure that your cookies come out perfect every time!
How to Store Lemon Blueberry Cookies
To maintain freshness and flavor, store your Lemon Blueberry Cookies in an airtight container at room temperature for up to three days. If you need to keep them longer, they freeze well. Simply place them in a freezer-safe container or bag, ensuring they are separated by layers of parchment paper. Frozen cookies will last for about three months. When you’re ready to enjoy them, simply pull them from the freezer and let them thaw at room temperature or warm them in the oven for a few minutes. There’s nothing like a warm cookie straight from the oven!
Variation of Lemon Blueberry Cookies
While the traditional Lemon Blueberry Cookies are absolutely delightful, feel free to customize them to suit your taste preferences. Here are some enjoyable variations to consider:
- Lemon Blueberry Oatmeal Cookies: Add rolled oats to the dough for a hearty texture. Oats not only enhance the flavor but also make these cookies a bit more filling.
- Lemon Drizzle Cookies: For a sweet twist, create a glaze using powdered sugar and lemon juice. Drizzle it over the cooled cookies to add extra sweetness and visual appeal.
- Nutty Addition: Consider folding in some chopped nuts—like pecans or walnuts—to add a crunchy texture that contrasts beautifully with the chewy cookie.
- Chocolate Chips: If you’re a chocolate lover, you could add chocolate chips or chunks to your dough along with the blueberries, creating a sweet and tangy flavor profile.
Experiment with these variations and discover your own unique take on Lemon Blueberry Cookies!
FAQ
What makes Lemon Blueberry Cookies unique?
Lemon Blueberry Cookies are unique because they harmonize the bright, zesty flavor of lemon with the natural sweetness of blueberries. This combination results in a refreshing and delightful cookie, perfect for any occasion.
Can I use fresh blueberries instead of frozen ones?
Yes, you can! Fresh blueberries work perfectly in this recipe. However, you may want to gently fold them into the dough to ensure they don’t break apart too much.
How can I ensure my Lemon Blueberry Cookies are chewy?
To achieve chewy cookies, avoid overbaking them. Remove them from the oven when the edges are set but still soft in the center. Additionally, storing them in an airtight container will keep them fresh and chewy longer.
Can I use a sugar substitute for this recipe?
You can try using sugar substitutes if you’d like to reduce the sugar content. Keep in mind that it might affect the texture and sweetness of the final cookies, so select a substitute that measures like sugar for the best results.
How do I know when my cookies are done baking?
Your cookies are done when they have spread out, the edges are lightly golden, and the centers are no longer glossy. They will continue to firm up as they cool, so do not worry if they seem a little soft when you first take them out!
By following this guide to Lemon Blueberry Cookies, you’re set for a delightful baking experience. Enjoy creating your zesty treats!
Lemon Blueberry Cookies
Ingredients
Wet Ingredients
- 1/2 cup salted butter (softened) Ensure it's softened to room temperature.
- 1/2 cup margarine (softened) Ensure it's softened to room temperature.
- 1 cup granulated sugar
- 1/4 cup brown sugar
- 1 each egg
- 1 1/2 tsp lemon oil
Dry Ingredients
- 2 1/2 cups all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp salt
Add-ins
- 0.5-1 cup frozen wild blueberries No need to thaw before adding.
Instructions
Preparation
- Preheat your oven to 350°F (180°C).
- Line your baking sheet with parchment paper or a silicone baking mat.
- In a stand mixer or using an electric hand mixer, cream together the softened butter, margarine, granulated sugar, and brown sugar until well incorporated and creamy.
- Add the egg and lemon oil, and mix until everything is well blended.
- In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add to the wet ingredients, mixing until a dough begins to form.
- Gently fold in the frozen wild blueberries until evenly distributed.
Baking
- Using a cookie scoop, portion out the dough onto the prepared baking sheet, leaving enough space between each cookie.
- Bake for small cookies for about 7-9 minutes, and larger cookies for around 9-11 minutes, until spread and no longer glossy in the center.
- Allow cookies to sit on the pan for about 5 minutes before transferring to a wire cooling rack.
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