Easy Dried Blueberry Lemon Cookies with a Fresh Lemon Twist (no chill time)
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Dried Blueberry Lemon Cookies are bright, soft, and simple to make. The sweet dried blueberries and bright lemon flavor were made for each other! These cookies bake up tender with a light crisp edge.
Dried Blueberry Lemon Cookies
This Blueberry Lemon Cookie recipe comes together quickly and requires no chilling. You mix the dough, scoop it, and bake until the edges turn lightly golden. The lemon gives a clean flavor that balances the sweetness of the berries. They’re great for lunch boxes or a quick snack.
Cooking tips and substitutions
Use room temperature
If the dried blueberries feel dry, soak them in warm water for a few minutes and pat them dry before adding. This keeps the cookies soft. They don’t need to be mushy, but if they’re too hard, they’ll soak up all the moisture, and the cookies may be dry.
Fresh lemon zest adds the best flavor, if you prefer a stronger lemon taste, add a little extra zest.
White whole wheat flour can replace part of the regular flour for a heartier texture.
These blueberry cookies are not overly sweet. A simple lemon glaze on top adds extra sweetness, if desired.
If you enjoy the lemon and blueberry combo, try this gluten-free blueberry lemon galette and Lemon Blueberry Layer Cake.
Why you’ll ❤️ this recipe.
🏃🏼♀️Bright lemon flavor with sweet blueberry bits
🥶Freezer-friendly and easy to store
🕜Quick and easy to mix and bake
🍳Soft center with lightly crisp edges
🌶️Great for lunch, snacks, or dessert
Dried Blueberry Lemon Cookies FAQ
Keep them in an airtight container at room temperature for up to four days. You can also freeze the dough for up to three months.
Fresh berries add extra moisture and can cause the dough to spread. If you use them, reduce the other liquid slightly and expect a softer cookie. Additionally, you can make a skillet cookie, bake in 6-inch skillets until the edges are crisp and the centers are set.
Do not overbake. Remove them when the edges are set, and the centers are still slightly soft.
Dried Blueberry Lemon Cookies Conclusion
Dried Blueberry Lemon Cookies are simple, bright, and easy to enjoy any time of day. They mix quickly and bake into soft cookies with balanced flavor. Keep a batch on hand for snacks, lunch boxes, or a light dessert.
Are you craving more blueberry recipes? Here are a few of my favorites: Fresh Blueberry Pound Cake Recipe, BLUEBERRY DESSERT SAUCE, BLUEBERRY BISCUITS, and QUICK BLUEBERRY MUFFINS.
Blueberry Lemon Cookies
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Ingredients
- 1 cup butter unsalted, softened
- 1 and ½ cups granulated sugar plus a little more for flattening cookies
- 1 large egg room temperature
- 1 teaspoon pure vanilla extract
- 1 teaspoon lemon extract
- 2 and ¾ cups all-purpose flour sifted then measured
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 cups dried blueberries
- 1 medium lemon zested
Instructions
- Preheat oven to 350℉.
- In the bowl of your electric mixer, beat butter and sugar until light and fluffy. Add egg and extracts.1 cup butter, 1 and ½ cups granulated sugar, 1 large egg, 1 teaspoon pure vanilla extract, 1 teaspoon lemon extract
- Combine flour, baking powder, and salt. Turn the mixer to low and slowly add one cup at a time to the butter mixture. Stir in the blueberries and zest from one lemon.2 and ¾ cups all-purpose flour, 1 teaspoon baking powder, 1 teaspoon salt, 2 cups dried blueberries, 1 medium lemon
- You do not have to chill this dough.
- Using a spring-release scoop, scoop dough onto the prepared pan. Dip the bottom of a flat glass in granulated sugar, then flatten the dough to 1/4-inch thickness.
- Bake for 15 minutes or until desired doneness. These cookies do not brown much, so watch the first batch closely and note the time. Also, I used a 1/4-cup spring-release scoop. Take note if you used a different size scoop.
Nutrition
