1. How do I keep Lemon Blueberry Cookies from spreading too much?

To prevent excessive spreading, chill the dough for at least 30 minutes before baking. Also, use parchment paper or a silicone baking mat, and ensure you measure flour accurately using the spoon-and-level method.

2. Can I use frozen blueberries in Lemon Blueberry Cookies?

Yes, frozen blueberries work well in Lemon Blueberry Cookies. However, do not thaw them before adding to the dough to prevent excess moisture. Lightly coat them in flour to avoid bleeding into the cookie dough.

3. How can I make Lemon Blueberry Cookies without eggs?

To make eggless Lemon Blueberry Cookies, replace each egg with a flaxseed egg (1 tbsp ground flaxseed + 3 tbsp water) or use unsweetened applesauce (¼ cup per egg) for a softer texture

4. What is the best way to store Lemon Blueberry Cookies?

Store Lemon Blueberry Cookies in an airtight container at room temperature for up to 5 days. For longer storage, refrigerate them for up to 2 weeks or freeze them for up to 3 months.

5. Can I add white chocolate chips to Lemon Blueberry Cookies?

Yes! Adding ½ cup of white chocolate chips enhances the sweetness and creates a creamy contrast with the tart lemon and juicy blueberries.

6. What is the best way to add lemon flavor to Lemon Blueberry Cookies?

For the strongest lemon flavor, use fresh lemon zest, fresh lemon juice, and a small amount of lemon extract. Avoid bottled lemon juice, as it lacks the same fresh citrus notes.

7. Can I make gluten-free Lemon Blueberry Cookies?

Yes, you can substitute all-purpose flour with a 1:1 gluten-free baking flour blend. Make sure it contains xanthan gum to maintain the texture.

8. Why are my Lemon Blueberry Cookies dry?

measure ingredients properly and remove cookies from the oven when the edges are just set.

9. Can I make Lemon Blueberry Cookies dairy-free?

Absolutely! Use coconut oil or dairy-free butter instead of regular butter and replace sour cream with unsweetened coconut yogurt for a dairy-free version.

Lemon Blueberry Cookies Recipe: 3 Mistakes That Ruin Your Cookies!

Ingredients

Scale

2½ cups all-purpose flour
1 teaspoon cornstarch
1 teaspoon baking powder
¼ teaspoon baking soda
½ teaspoon salt
1 cup unsalted butter (melted)
1½ cups granulated sugar
¼ cup light brown sugar
Zest of 2 fresh lemons
1 tablespoon fresh lemon juice
1 large egg
1 large egg yolk

1 cup fresh or frozen blueberries

Instructions

Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
Mix dry ingredients – In a bowl, whisk together flour, cornstarch, baking powder, baking soda, and salt.
Prepare wet ingredients – In another bowl, beat melted butter, granulated sugar, and brown sugar until combined. Add lemon zest, lemon juice, egg, and egg yolk, mixing until smooth.
Combine the mixtures – Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Gently fold in blueberries.
Chill the dough – Cover and refrigerate the dough for 30 minutes.
Bake the cookies – Scoop dough onto the baking sheet, spacing them 2 inches apart. Bake for 10–12 minutes or until the edges turn lightly golden.
Cool and serve – Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack. Enjoy!

Notes

If using frozen blueberries, do not thaw before adding to the dough.
For a stronger lemon flavor, add ½ teaspoon of lemon extract.

Store in an airtight container at room temperature for up to 5 days.

Author: Elian Cove
Prep Time: 10 minutes
Cook Time: 12 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 150 kcal
Sugar: 12g
Sodium: 80mg
Fat: 7g
Saturated Fat: 4g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 1g
Protein: 2g
Cholesterol: 25mg

Keywords: Lemon Blueberry Cookies, soft cookies, easy baking recipes