Lemon Blueberry Cookies Recipe-Best-Easy-Bakery-Style

Get ready to bake the most irresistible Lemon Blueberry Cookies you’ve ever tasted! These bakery-style treats perfectly balance the bright tang of fresh lemon with the sweet burst of juicy blueberries, all wrapped in a soft, chewy cookie. Best of all, they’re surprisingly easy to make at home, promising a delightful experience with every bite.

Ingredients

• 1/2 cup (113g) unsalted butter, softened
• 3/4 cup (150g) granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 tablespoon fresh lemon zest (from 1-2 lemons)
• 1 tablespoon fresh lemon juice
• 1 3/4 cups (210g) all-purpose flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup (150g) fresh blueberries, rinsed and gently dried
• 1 tablespoon all-purpose flour (for coating blueberries)
• For the Lemon Glaze (Optional but recommended for bakery-style):
• 1 cup (120g) powdered sugar
• 2-3 tablespoons fresh lemon juice

Instructions

1. Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper or silicone mats.
2. In a medium bowl, gently toss the fresh blueberries with 1 tablespoon of all-purpose flour. This helps prevent them from sinking to the bottom of the cookies during baking.
3. In a large bowl, cream together the softened butter, granulated sugar, and lemon zest using an electric mixer until light and fluffy (about 2-3 minutes).
4. Beat in the egg, vanilla extract, and lemon juice until well combined.
5. In a separate medium bowl, whisk together the 1 3/4 cups all-purpose flour, baking soda, and salt.
6. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
7. Gently fold in the floured blueberries by hand until evenly distributed throughout the dough.
8. Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
9. Bake for 9-12 minutes, or until the edges are lightly golden and the centers are just set. Do not overbake. The cookies will continue to set as they cool.
10. Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
11. To make the optional lemon glaze: In a small bowl, whisk together the powdered sugar and 2 tablespoons of lemon juice until smooth. If the glaze is too thick, add more lemon juice, 1/2 teaspoon at a time, until it reaches a drizzling consistency.
12. Once the cookies are completely cool, drizzle them with the lemon glaze. Let the glaze set before serving, or enjoy immediately!