These Lemon Blueberry Cookies are a real treat! The mix of bright lemon flavor with juicy blueberries makes every bite refreshing. Plus, they have a lovely soft texture that melts in your mouth.
Who can resist a cookie that tastes like sunshine? I love making them for picnics or just a special snack at home. They’re easy to whip up, and they always disappear fast—be prepared to share! 😄
Key Ingredients & Substitutions
Butter: Unsalted butter is best so you can control the saltiness. If you’re dairy-free, try coconut oil or a plant-based butter. Both add a lovely flavor!
Brown Sugar: This adds moisture and a hint of caramel flavor. If you’re out, you can substitute with granulated sugar, but the cookies may be slightly less chewy.
Lemon Zest and Juice: Fresh is always best for vibrant flavor. If you’re low on lemons, bottled lemon juice works too, but zest adds a special touch that bottled won’t match. Consider using lime as an alternative for a different twist.
Flour: All-purpose flour is standard, but if you want something gluten-free, you can use a gluten-free flour blend. Just check it has a 1:1 substitution ratio!
Blueberries: Fresh blueberries are ideal, but frozen ones also work. If using frozen, do not thaw them before adding to the dough to keep your cookies from turning purple!
How Do I Achieve Perfectly Browned Butter?
Brown butter gives these cookies a deep, nutty flavor that’s hard to beat. Here’s how to do it right:
- Use a light-colored pan if possible. It helps you see the color change as the butter cooks.
- Melt the butter over medium heat and keep stirring gently. This prevents it from burning.
- Watch closely for a golden brown color and listen for popping sounds as the water evaporates. You’ll know it’s ready!
- Once browned, remove it from heat immediately to prevent further cooking. Let it cool slightly before mixing in with sugar.
How to Make Lemon Blueberry Cookies – Browned Butter Blondie
Ingredients You’ll Need:
For the Cookie Dough:
- 1/2 cup unsalted butter (1 stick)
- 1 cup brown sugar, packed
- 1 large egg
- 1 tsp vanilla extract
- Zest of 1 lemon
- 1 tbsp lemon juice
- 1 1/2 cups all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup fresh blueberries (or frozen)
For Garnish (Optional):
- Extra lemon zest
- Powdered sugar
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and another 10–12 minutes to bake. You’ll have warm, delicious cookies ready in less than half an hour, perfect for a sweet snack or dessert!
Step-by-Step Instructions:
1. Preheat and Prepare Your Baking Sheet:
First, set your oven to 350°F (177°C) so it can warm up while you prepare the cookie dough. Line a baking sheet with parchment paper to prevent the cookies from sticking.
2. Brown the Butter:
In a medium saucepan, melt the unsalted butter over medium heat. Keep an eye on it as it cooks—about 5–7 minutes—until it turns golden brown and smells nutty. This step brings out the wonderful flavor! Once it’s ready, take it off the heat and let it cool a bit.
3. Mix the Wet Ingredients:
In a mixing bowl, add the browned butter and packed brown sugar, and stir until the mixture is smooth and combined. Then, crack in the egg, pour in the vanilla extract, add the lemon zest, and squeeze in the lemon juice. Mix everything together until well blended.
4. Combine the Dry Ingredients:
In another bowl, whisk together the all-purpose flour, baking soda, and salt. This will help ensure your cookies rise nicely.
5. Bring It All Together:
Gradually add the dry mixture into the wet mixture, stirring gently until just combined. Be careful not to over-mix—it’s okay if there are a few floury bits left. Now, gently fold in the blueberries, trying not to crush them.
6. Scoop and Bake:
Scoop tablespoons of the dough onto the prepared baking sheet, spacing them about 2 inches apart to give them room to spread. Now, pop them in the oven and bake for 10–12 minutes until the edges are lightly golden and the centers are set.
7. Cool and Garnish:
After baking, let the cookies cool on the baking sheet for a few minutes, then carefully transfer them to a wire rack to cool completely. If you want to add a little something extra, sprinkle with more lemon zest and powdered sugar before serving.
Enjoy your delightful Lemon Blueberry Cookies! They are perfect for sharing or enjoying all by yourself!
Can I Use Margarine Instead of Butter?
Yes, you can use margarine, but keep in mind it may alter the flavor slightly. Make sure to use a high-quality margarine that has a similar fat content to butter for the best results. The browning step may not yield the same nutty aroma, so consider adding a touch of vanilla or almond extract to enhance the flavor!
Can I Substitute Other Fruits for Blueberries?
Absolutely! Feel free to substitute with raspberries, chopped strawberries, or even diced peaches. Just remember that the moisture content might vary, so adjust your baking time slightly as needed. Avoid very watery fruits to keep the cookie texture right!
How to Store Leftover Cookies?
Store the cookies in an airtight container at room temperature for up to one week. If you want to keep them longer, you can freeze them for up to three months. Just make sure to wrap them well in plastic wrap and place them in a freezer-safe bag. Thaw them at room temperature when you’re ready to enjoy!
Can I Make These Cookies Gluten-Free?
Yes, you can make these cookies gluten-free by substituting the all-purpose flour with a gluten-free baking blend. Ensure it’s a 1:1 replacement to maintain the same texture. Adding a little xanthan gum (if not included in the blend) can help with structure as well!
