Chewy Lemon Blueberry Treats (Printable Version)
These cookies are loaded with fresh blueberries and zesty lemon. Their soft and chewy texture makes them a crowd-pleaser, and their lovely purple color stands out.
# Ingredients:
→ Cookie Dough
01 -
1/2 cup softened butter, unsalted
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1 large egg
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1 cup white sugar
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1 1/4 teaspoon vanilla extract
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1 1/2 cups regular flour
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1/4 teaspoon salt
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1/2 teaspoon lemon zest
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1/2 cup fresh blueberries
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1/4 teaspoon baking soda
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1/2 teaspoon baking powder
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1 tablespoon coarse sugar (for sprinkling)
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2 tablespoons optional purple food dye
# Steps:
01 -
Turn your oven on to 350°F (175°C) and cover a baking sheet with parchment to avoid sticking.
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Stir the flour, salt, baking powder, and baking soda in a medium bowl. Keep it on the side for later.
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Use an electric mixer to cream the butter and sugar until it’s fluffy. This will take about 3-4 minutes.
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Add the egg and vanilla into the whipped butter-sugar mix, and stir well until smooth.
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Little by little, add the dry mix into the wet, stirring gently to just blend it. Overmixing can make cookies tough.
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Fold in the blueberries and lemon zest with care. Put in the food coloring now and stir until the dough is evenly colored, if you’re using it.
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Roll the dough into roughly 1-inch balls, set them on the parchment, and lightly press each one. Sprinkle some coarse sugar over the top.
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Bake for around 12 to 15 minutes. The edges should be lightly golden, and the center might seem soft—that’s perfect for chewy cookies.
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Let the cookies sit on the baking sheet for 5 minutes, then move them to a wire rack to cool all the way.
# Notes:
01 -
Fresh blueberries are best here. Frozen ones add extra water that might affect the dough.
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Overmixing the batter can lead to denser cookies, so be gentle with your mixing.
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If the dough’s sticking too much, pop it in the fridge for 15 minutes for easier handling.
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For more lemony brightness, add a pinch of zest right on top of the cookie dough before baking.
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Swap out the flour for a gluten-free baking mix if you’re avoiding gluten.
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Plant-based butter and vegan-safe dye can be used for a dairy-free version.