When I say these cookies are crazy soft, I mean it. These Crazy Soft Lemon Blueberry Cookies come together as a pillow soft sweet dessert you’re sure to love!
- Why You'll LOVE These Lemon Blueberry Cookies
- When to Make Lemon Blueberry Cookies
- Ingredients You'll Need
- How to Make Lemon Blueberry Cookies
- Expert Tips and Tricks
- Substitutions and Additions
- Frequently Asked Questions
- A Word From A Registered Dietitian Nutritionist
- Craving More?
- Crazy Soft Lemon Blueberry Cookies Recipe
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Why You’ll LOVE These Lemon Blueberry Cookies
I still don’t know if these cookies are to be considered cookies or not. They are incredibly light and fluffy! They’re basically hand held slices of cake!
So, if you love cake or a light and fluffy dessert, you’ll love these Lemon Blueberry Cookies!
When to Make Lemon Blueberry Cookies
Is there ever a bad time to make cookies? No way!
Make these Lemon Blueberry Cookies on the first day of spring, the midst of blueberry season, or whenever you’re craving a little sweet treat!
If you’re ever questioning if you want a cookie, make the cookies.
Ingredients You’ll Need
As with other cookies, you’ll need a few pantry staples. In addition there’s a few key ingredients you just can’t make this recipe without:
Lemons– I used freshly squeezed lemon juice as I needed zest anyways.
Blueberries– I used fresh for this recipe!
Not quite an ingredient but you will also need an electric mixer. If you don’t have one, I would recommend investing in one. You can get one right off Amazon for under $30 and it will last you years!
How to Make Lemon Blueberry Cookies
Start your baking journey by preheating your oven and grabbing out your pan!
In a medium bowl, use an electric mixer to combine a softened stick of butter and sugar. Then, add in the vanilla egg, lemon juice, salt, baking soda, and baking powder.
Next, fold in the flour, lemon zest, and blueberries. Place the dough into the refrigerator for 20 minutes.
Once the 20 minute timer is up, scoop your dough onto the baking sheet and bake for about 14 minutes. After this second excruciating wait, allow them to cool a bit then enjoy!
Expert Tips and Tricks
This recipe utilizes fresh blueberries. Frozen blueberries aren’t the best replacement if you don’t have fresh. If you REALLY want to make these Lemon Blueberry Cookies but only have frozen blueberries, allow them to come to room temperature. Keep in mind that your cookies won’t come out exactly the same and will be a bit more purple!
Be sure to use an aluminum or steel pan! By using a stone pan the cookies will not form properly. They will soak into the pores stone a bit and not come off as you’d hope.
Release of Carbon Dioxide
While making this recipe you will be adding more baking soda and lemon juice to your bowl. This will create a chemical reaction. Carbon dioxide will be released in the form of bubbles.
Don’t worry if you see this occurring! This is normal and completely safe!
Substitutions and Additions
Here are some substitutions and additions to consider! Keep in mind that making alterations to a recipe means it may not come out exactly as written. But don’t worry, you’re making cookies, this isn’t that serious!
- Adding white chocolate chips to this cookie would be incredible!
- Top with a sweet icing. Check out the FAQ’s below for more on this.
- If you don’t have fresh lemons to squeeze and get zest, you can use lemon juice from a container. Add a bit more if you aren’t adding in the zest as it tends to be less potent!
Frequently Asked Questions
If you have any questions about these cookies they may be answered here! If not, leave your question in the comments down below and I’ll be sure to get you an answer.
Can I make a glaze for these?
Of course! Simply combine powdered sugar with a splash of milk. Continue to add milk as you reach your desired consistency. Drizzle on your cookies and enjoy!
How should I store these cookies?
Store these cookies in an airtight container either on the counter or in the refrigerator for up to 3-5 days.
A Word From A Registered Dietitian Nutritionist
Cookies are the perfect excuse to gather the family in the kitchen! Have the kids help out mixing the ingredients or scooping the dough. Teach them about chemical reactions, patience, and precision!
Family memories baking and learning are far more important than worrying about the sugar or calories in a cookie! Use this time to be an example of a healthy relationship with food. Enjoy your cookies without care. Stop when you’re satisfied. Your kids will follow your lead.
Craving More?
If you give this Crazy Soft Lemon Blueberry Cookies recipe a taste be sure to leave a 5-Star rating and comment down below! This really supports me and entices others to also give the recipe a go!
You can also share a photo of your creation by tagging me on Instagram! I’d love to see how it turned out!
You may also want to try my:
- Lemon Blueberry Baked Donuts
- Mini Chocolate Chip Cookies: Simple and Delicious!
- Easy Cake Mix Cookies Recipe
- Delicious Oatmeal Blueberry Muffins (Kid-Approved!)
Crazy Soft Lemon Blueberry Cookies Recipe
Crazy Soft Lemon Blueberry Cookies
Equipment
Ingredients
- 1 Stick Butter Unsalted
- 1/2 Cup Sugar
- 1 Teaspoon Vanilla Extract
- 1 Egg
- 4 Teaspoons Lemon Juice
- 1 Teaspoon Lemon Zest
- 1/2 Teaspoon Baking Soda
- 1/2 Teaspoon Baking Powder
- 1/8 Teaspoon Salt
- 1.5 Cups All-Purpose Flour
- 3/4 Cup Blueberries Fresh
Instructions
- Start by grabbing gout your butter to come to room temperature.
- In a medium bowl add sugar and room temperature butter. Use and electric mixer to cream together.
- In the same bowl, add: vanilla extract, egg, lemon juice, lemon zest, baking soda, baking powder, and salt. Use the electric mixer to combine.
- Gently fold in flour then blueberries.
- Cover and allow to refrigerate for 20 minutes.
- Preheat your oven to 350 degrees Fahrenheit.
- Use the cookie scoop to place dough on a baking sheet. Do not flatten. Baking in the oven for 13-15 minutes.
- Once done, remove from oven and allow to set on the baking sheet for an additional 2 minutes. Then, place on a cooling rack.
- Repeat until all dough is used. Enjoy!
Notes
- Store in an airtight container for about 3 days.
- Nutrition facts are calculated based off of USDA’s FoodData Central database. Exact nutrition may vary.
Nutrition
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