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Soft blueberry lemon cookies

These blueberry lemon cookies are easy and quick to make! They are not overly sweet, soft and pillowy, have a subtle lemon taste and are full of blueberries.
Prep Time 10 minutes
Cook Time 10 minutes
Cooling time 5 minutes
Total Time 25 minutes
Course Cookies
Servings 8 large 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

Nutritional information:
the information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice.
Keyword blueberries, soft cookies