Another cookie recipe! Because you can never have too many cookie recipes in my opinion. No chocolate this time, but refreshing blueberries and lemon. These soft blueberry lemon cookies are so good! Soft and pillowy, not too cakey, light and fresh.
Another great thing about these blueberry lemon cookies is that you can use (or actually should use) frozen blueberries. It just works better in this recipe I found out. Plus you don’t have to chill the dough! Which means these cookies take roughly 25 minutes to make; from taking out the ingredients from your cupboard to biting into a warm cookie. What are you waiting for? Let’s make soft blueberry lemon cookies!
How I make these soft blueberry lemon cookies?
Melt the butter and let it cool off a bit
I start with melting the butter. This way it has time to cool off a bit before mixing it with the sugars. Here is a trick; I keep an eye on the butter while it is on the stovetop. Once there are only a few small lumps of butter left, I take it off the heat and keep on stirring. The cold lumps will still melt and simultaneously the melted butter will cool off. Now I pour the butter in a bowl, this will speed up the cooling down process as well.
Mix the dry ingredients
Sift flour, baking soda and baking powder and add salt to it. Mix it all together and set it aside.
Mix the wet ingredients
Now that the butter as cooled off a bit, I add the cane sugar and brown sugar to it and beat it with a whisk until fully combined. Then I add the egg, egg yolk, lemon zest and juice. I beat it until it turns a pale color.
The cookie dough; add the dry ingredients to the wet ingredients
Now that I have both the dry ingredients and the wet ingredients mixed, I can mix them together. I add the dry mixture to the wet and I combine everything with a wooden spatula until it is just incorporated. A few streaks of flour is not a problem at all.
The cookie dough for these soft blueberry lemon cookies will be pretty firm. If it is runny (which it shouldn’t be), I add a bit more flour, starting with a tablespoon.
Blueberry cookie dough
Lastly I add the frozen blueberries to the cookie dough and fold them in with the wooden spatula. Again, I make sure not to over mix it. The blueberries will bleed a little bit, but that is ok. By not over mixing the dough, I prevent it from turning completely purple (grey).
Bake the blueberry lemon cookies
With a large cookie scoop I scoop dough on a lined baking tray, leaving enough space between the cookies so they have some room to spread (they will not spread too much though).
Once the cookies are scooped out, I press in a few extra blueberries. This is pure for aesthetics, so optional.
I bake the blueberry lemon cookies in a preheated oven for 10-12 minutes until the edges are firm and slightly browned. Then I take them out of the oven and let them cool off for 5-10 minutes and eventually (if I can resist and don’t eat them straight away) another 10 minutes on a cooling rack.
These soft blueberry lemon cookies are so wonderful. We all love them around here. And we hope you do too. They are
soft and pillowy – filled with blueberry – not overly sweet – easy and quick to make – SO delicious!
Soft blueberry lemon cookies
Equipment
- 1 large cookie scoop
Ingredients
- 200 gr melted butter (approx. 1 cup)
- 225-250 grams organic spelt flour (or sub regular all purpose flour)
- ½ tsp baking soda
- ½ tsp baking powder
- 1 tsp sea salt
- 180 grams organic cane sugar (or sub regular granulated sugar)
- 45 grams coconut sugar (or sub dark brown sugar)
- 1 large organic egg
- 1 egg yolk
- 1 organic lemon (zest and 1 tbsp juice)
- ¾ cup frozen blueberry (plus a few extra to press in after the cookies are scooped out, optionally)
Instructions
- Preheat the oven to 350F/175C and line a baking sheet with parchment paper.
- Melt the butter in a small sauce pan. Once there are only a few small lumps of butter left, take it off the heat and keep on stirring until all the lumps are melted. Now pour the butter in a bowl and set it aside to cool off.
- Sift flour, baking soda and baking powder and add salt to it. Mix it all together and set it aside.
- Add the cane sugar and brown sugar to the slightly cooled off melted butter and beat it with a whisk until fully combined. Then add the egg, egg yolk, lemon zest and juice and beat it until it turns a pale color.
- Add the dry ingredient mixture to the wet with a wooden spatula. Combine until everything is just incorporated. A few streaks of flour is not a problem at all. The cookie dough should be pretty firm. If it is runny, add a bit more flour, starting with a tablespoon.
- Add the frozen blueberries to the cookie dough and fold them in with the same wooden spatula. The blueberries will bleed a little bit, but that is ok. Prevent it from turning completely purple (grey) by not over mixing the dough.
- With a large cookie scoop, scoop dough on a lined baking tray, leaving enough space between the cookies so they have some room to spread. The dough should be enough for 8 large cookies. Optionally, once the cookies are scooped out, press in a few extra blueberries. This is pure for aesthetics.
- Bake the cookies for 10-12 minutes until the edges are firm and slightly browned. Then take them out of the oven and let them cool off for 5-10 minutes. To completely cool them off, transfer them to a cooling rack for another 10 minutes.
Notes
DID YOU MAKE THIS RECIPE?
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