Soft & Chewy Lemon Blueberry Cookies

Course: Dessert

Keyword: Blueberries, Cookies, Lemon

Prep Time: 10

Cook Time: 18

Total Time: 25

Servings: cookies

Calories: 177kcal

Author: Lena B.

Cost: $12

These cookies combine bright, fresh lemon flavor and plump blueberries, all folded into a perfectly sweet, chewy sugar cookie base.

Get Recipe Ingredients

Preheat oven to 350°F. Prepare two cookie sheets lined with parchment paper.
In a large mixing bowl, sift the 2 ¾ cups of flour. Add 1 teaspoon each of baking soda and salt. Whisk and set aside.
Add softened butter to another mixing bowl (or the bowl of a stand mixer). Using an electric hand mixer, whip butter for about a minute. Add 1 cup of sugar and ½ cup of brown sugar and whip them together with the butter until well incorporated. Mix in lemon zest, 1 tablespoon of lemon juice, egg, and egg yolk. The resulting mixture will be pale in color.
Pour the dry ingredients into the wet ingredients bowl. Use the electric mixer or a rubber spatula to either whip or fold the dough together until just combined.
Add 1 cup of frozen wild blueberries. Gently fold these in with the rubber spatula. The blueberries' color will bleed into the dough slightly. Be careful to not over mix.
Use a large cookie scoop (3 oz cookie scoop) and scoop 6 cookie dough balls per cookie sheet.
Bake for 14-16 minutes, bake one cookie sheet at a time (storing the other pan in the freezer while the first one bakes). Bake until just the edges are golden brown.
Let the cookies cool on the cookie sheet for 10 minutes before transferring to a cooling rack to cool completely.

If you don't feel like separating the second egg yolk from the whites, using 2 whole eggs will turn out just fine as well. Using less egg whites in cookies just makes for a richer cookie with less moisture to bake out. If using 2 whole eggs, consider chilling the dough to give the flour more time to absorb that liquid. Also, cookies may take 1-2 minutes longer to bake.