Can I use frozen blueberries for this recipe?

Yes, but do not let them thaw. Otherwise, your dough will become streaked with blue. Bake straight from the freezer for 11-13 minutes. Note that frozen berries will create a more wet and cakey texture.

Can I use another berry?

You could substitute with diced strawberries, raspberries, or blackberries.

Can I bake these cookies ahead of time?

Because these cookies soften over time, I suggest making them the day you want to serve them while the edges are still slightly crispy.

Soft & Chewy Lemon Blueberry Cookies

Description

These Lemon Blueberry Cookies are made with plump, juice blueberries and 1 tablespoon of lemon zest for a fresh flavor. I've created soft-baked cookies with chewy centers and slightly crispy edges. Light brown sugar adds moisture and chewiness, while granulated sugar helps spread the cookies into the perfect size.

Ingredients

Scale

260 g (2 cups) all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
170 g (3/4 cup) unsalted butter, at room temperature
165 g (3/4 cup) light brown sugar
55 g (1/4 cup) granulated sugar
1 tablespoon lemon zest
1 large egg
1 1/2 teaspoons pure vanilla extract
145 g (1 cup) fresh blueberries

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Instructions

In a medium bowl, whisk the flour, baking soda, baking powder, and salt.
In a large bowl, using a handheld or stand mixer fitted with the paddle attachment, beat the butter, sugars, and lemon zest on medium-high speed for 2 minutes until light and fluffy, scraping down the sides of the bowl as needed.
Mix in the egg and vanilla until combined.
Add the dry ingredients and mix just until combined.
Gently fold in the blueberries.
Scoop the dough into 1 1/2 ounce portions, roll into balls, and place on a parchment-lined sheet pan, dish, or platter. Refrigerator for 30 minutes.
Preheat the oven to 350°F/177°C.
Arrange the cookies 3 inches apart on a large parchment-lined baking sheet. Bake for 10-12 minutes until the edges are lightly golden brown.
Allow to cool 5 minutes on the hot pan and then transfer to a wire rack to cool completely.

Notes

Super chewy and soft cookies: Add 1 large egg yolk.

Thin and crispy cookies: Add 55 g (1/4 cup) granulated sugar.

Storage: Store in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 3 days.

Freezer: Store completely cooled cookies in a freezer-safe container and freeze them for up to 3 months.

Make-ahead: Store the cookie dough balls in a freezer-safe container and freezer for up to 3 months. Bake from frozen in a preheated 350°F/177°C oven for 12-14 minutes.

Prep Time: 15 minutes
Chill Time: 30 minutes
Cook Time: 10 minutes
Category: Cookies
Method: Baking