These Lemon Blueberry Cookies are a lovely treat! With a buttery base and bursts of fruity blueberries, they are soft, sweet, and packed with lemony goodness. Perfect for any snack time!
Honestly, who can resist the charm of warm cookies cooling on the counter? I often eat one and say, “Just one more!” before I end up with an empty plate. 🍪
What’s great about these cookies is how quick they are to whip up. Just mix, scoop, and bake! They make a refreshing dessert or a yummy extra for your lunchbox. Give them a try—you’ll love them!
Key Ingredients & Substitutions
Browned Butter: This is a star ingredient in the recipe, adding a deep, nutty flavor. If you’re short on time, you can use regular unsalted butter, but the taste won’t be quite the same. I love the extra depth that browning adds!
Brown Sugar: Brown sugar gives moisture and a hint of molasses flavor. If you’re looking for a healthier option, coconut sugar can be a great substitute, though it may change the taste slightly.
Blueberries: Fresh blueberries are ideal, but frozen work just as well! If you can’t find blueberries, consider using other berries like raspberries or chopped strawberries for a different twist.
Lemon Zest and Juice: Lemon gives these cookies a refreshing kick. If you don’t have lemons, lime zest and juice could work as a substitute. Just remember, the flavor will be a bit different!
How Do I Properly Brown Butter?
Browned butter is crucial for the flavor of these cookies. Here’s how to do it perfectly:
- Start with unsalted butter in a medium saucepan over medium heat.
- Let the butter melt completely, then keep stirring! You want it to foam initially.
- Look for a change in color: the butter will turn golden brown with a nutty aroma. This takes about 5-8 minutes, so be patient!
- Once browned, remove it from the heat immediately to avoid burning.
Taking this step carefully ensures rich flavor and aroma in your cookies. Enjoy the delightful nuttiness it brings!
How to Make Lemon Blueberry Cookies – Browned Butter Blondie
Ingredients You’ll Need:
For the Cookie Batter:
- 1/2 cup (1 stick) unsalted butter, browned
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- Zest of 1 lemon
- 1 tablespoon fresh lemon juice
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup blueberries (fresh or frozen)
Optional for Serving:
- Powdered sugar for dusting
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and another 10-12 minutes to bake. After baking, let the cookies cool for a few minutes, making the total time around 30 minutes. Perfect for a quick and delicious treat!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). While it’s heating up, line a baking sheet with parchment paper or a silicone baking mat. This will keep your cookies from sticking and make cleanup a breeze!
2. Brown the Butter:
In a medium saucepan over medium heat, melt the butter. Keep cooking it while stirring often until it turns golden brown and gives off a nutty scent. This step adds a wonderful flavor to your cookies! Once browned, remove the pan from heat and let it cool slightly.
3. Mix the Sugars:
In a large mixing bowl, combine the cooled browned butter, brown sugar, and granulated sugar. Use a whisk or a spatula to mix everything together until well blended and smooth.
4. Add the Wet Ingredients:
Add the egg, vanilla extract, lemon zest, and fresh lemon juice to the sugar mixture. Whisk until everything is nicely combined and smooth. The lemon will add a refreshing zest!
5. Combine the Dry Ingredients:
In another bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, stirring gently just until combined. Don’t overmix—this keeps your cookies soft!
6. Fold in the Blueberries:
Carefully fold in the blueberries. If you’re using frozen blueberries, it’s okay! Just make sure you handle them gently so they don’t break apart and color the dough too much.
7. Scoop the Dough:
Using a spoon or a cookie scoop, drop tablespoon-sized portions of dough onto the prepared baking sheet. Leave about 2 inches of space between each cookie, as they will spread a little while baking.
8. Bake the Cookies:
Place the baking sheet in the preheated oven and bake for 10-12 minutes. You want the edges to be golden brown and the centers to be set. Keep an eye on them so they don’t overbake!
9. Cool the Cookies:
After they’re done baking, allow the cookies to cool on the baking sheet for about 5 minutes. Then, carefully transfer them to a wire rack to cool completely. They’ll continue to firm up as they cool!
10. Serve and Enjoy:
If you’d like a sweet finishing touch, dust the cooled cookies with powdered sugar before serving. These Lemon Blueberry Cookies are a delightful mix of buttery goodness, lemon zing, and juicy blueberries. Enjoy your delicious treat!
Can I Use Different Types of Sugar in This Recipe?
Absolutely! While the recipe calls for brown sugar and granulated sugar, you can use only brown sugar for a chewier texture or try coconut sugar for a slightly caramel flavor. If you want to reduce sugar, you can also substitute with a sugar alternative like erythritol, but keep in mind it may alter the cookies’ texture slightly.
What If I Don’t Have Fresh Blueberries?
No problem! You can use frozen blueberries instead. Just make sure to add them directly from the freezer without thawing to prevent the dough from becoming too wet. Alternatively, you can use dried blueberries, but they will provide a different texture and flavor!
How Should I Store These Cookies?
Store the cookies in an airtight container at room temperature for up to 5 days. If you want to keep them fresh for longer, you can refrigerate them for up to a week. For long-term storage, consider freezing them—just place them in a zip-top bag with as much air removed as possible. They can be frozen for up to 3 months!
Can I Make These Cookies Vegan?
Yes, you can! Substitute the egg with a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons of water, let it sit for about 5 minutes) and use a vegan butter alternative instead of unsalted butter. Ensure that your sugar is vegan-friendly, as some sugars are processed with bone char.
