How to Make the Best Lemon Blueberry Cookies in 10 Minutes

Welcome to the ultimate guide on making the best lemon blueberry cookies in just 10 minutes! If you’re a fan of the delightful combination of tangy lemon and sweet blueberries, you’re in for a treat. These cookies are not only bursting with flavor but also incredibly easy to make. Let’s dive right in!

Have you ever wondered why lemon blueberry cookies are so popular? It’s because they offer a perfect balance of tart and sweet flavors that tantalize your taste buds. But did you know that these cookies can be made in just 10 minutes? Yes, you read that right! With a few simple ingredients and some clever techniques, you can whip up a batch of these delicious treats in no time. So, let’s get started and make the best lemon blueberry cookies ever!

Ingredients List

To make these delightful lemon blueberry cookies, you’ll need the following ingredients. Remember, the quality of your ingredients will significantly impact the final taste, so choose wisely!

• 2½ cups (300 g) all-purpose flour
• 1 teaspoon cornstarch
• 1 teaspoon baking powder
• ¼ teaspoon baking soda
• ½ teaspoon salt
• 1½ cups (300 g) granulated sugar
• Zest of 3 small or medium lemons (or 2 large lemons)
• 1 cup (226 g) unsalted butter, melted
• 1 large egg, room temperature
• 1 large egg yolk, room temperature
• 1 teaspoon (5 ml) vanilla extract
• 1 cup (105 g) fresh blueberries
• ¼ cup (50 g) granulated sugar for rolling (optional)

Substitutions and Variations

• Gluten-Free Option: Use a good 1-1 gluten-free flour like Bob’s Red Mill.
• Vegan Option: Replace unsalted butter with vegan butter or plant-based alternatives.
• Sugar Alternatives: Maple sugar can be used instead of granulated sugar for a refined sugar-free option.
• Blueberry Variations: Frozen wild blueberries can be used, but fresh blueberries are preferred for better texture and appearance.

Timing

• Preparation Time: 15 minutes
• Cooking Time: 10-12 minutes
• Total Time: 30 minutes

These timings are based on efficient preparation and baking. The total time is significantly less than many other recipes, making these cookies a quick and easy option for busy bakers.

Step-by-Step Instructions

Preheat the Oven

Preheat your oven to 375°F (190°C) for about 20-30 minutes before baking the cookies. Line a large baking sheet with parchment paper.

Melt the Butter

In a small bowl, melt the butter and cool it in the fridge for about 10 minutes. This step is crucial for achieving the perfect chewy texture.

Mix Dry Ingredients

In another bowl, whisk together the flour, cornstarch, baking powder, baking soda, and salt until well combined.

Combine Sugar and Lemon Zest

In a large mixing bowl, whisk the sugar and lemon zest together until they reach the consistency of wet sand. This process helps infuse the sugar with the lemon flavor.

Add Wet Ingredients

Whisk in the cooled melted butter until well combined. Then, add the egg, egg yolk, and vanilla extract. Mix until smooth and well combined.

Incorporate Dry Ingredients

Stir the dry ingredients into the wet until just combined. Be careful not to overmix the batter.

Add Blueberries

Gently stir in the fresh or frozen blueberries until combined. This step should be done with care to avoid breaking the blueberries.

Scoop and Roll

Using a medium cookie scoop (2 tablespoons, 30 ml), scoop the lemon blueberry cookie dough into balls. If rolling the cookies in sugar, do so now and place them onto the lined baking sheet about 3 inches (8 cm) apart.

Bake the Cookies

Bake at 375°F (190°C) for 10-12 minutes or until the edges of the cookies are set and lightly golden brown.

Cool the Cookies

Cool the chewy lemon blueberry cookies on the baking sheet for 3-4 minutes. Then, transfer them to a cooling rack to cool completely to room temperature.

Nutritional Information

Here’s a breakdown of the nutritional content per serving (based on 18 cookies):

• Calories: 274 kcal
• Carbohydrates: 38g
• Protein: 3g
• Fat: 13g
• Saturated Fat: 8g
• Polyunsaturated Fat: 1g
• Monounsaturated Fat: 3g
• Trans Fat: 1g
• Cholesterol: 45mg
• Sodium: 210mg
• Potassium: 36mg
• Fiber: 1g
• Sugar: 20g
• Vitamin A: 396 IU
• Vitamin C: 1mg
• Calcium: 20mg
• Iron: 1mg

Healthier Alternatives for the Recipe

If you’re looking to make these cookies a bit healthier, consider the following modifications:

• Reduce Sugar: Cut down on the granulated sugar by ¼ cup and use a natural sweetener like honey or maple syrup.
• Whole Wheat Flour: Substitute half of the all-purpose flour with whole wheat flour for added fiber.
• Add Chia Seeds: Incorporate a tablespoon of chia seeds for extra nutrition without altering the taste significantly.

Serving Suggestions

These lemon blueberry cookies are versatile and can be enjoyed in various ways. Here are some serving suggestions:

• With Tea or Coffee: Pair these cookies with your favorite hot beverage for a relaxing afternoon treat.
• Ice Cream Sandwiches: Use two cookies to sandwich a scoop of vanilla ice cream for a delightful dessert.
• Fruit Salad: Serve these cookies alongside a fresh fruit salad for a refreshing summer snack.

Common Mistakes to Avoid

Even the most experienced bakers can make mistakes. Here are some common pitfalls to avoid:

• Overmixing the Batter: This can lead to tough cookies. Mix the ingredients until just combined.
• Using Too Much Flour: Measure your flour accurately to avoid dry, crumbly cookies.
• Not Cooling the Butter: Ensure the melted butter is cooled before adding it to the sugar mixture to maintain the desired texture.

Storing Tips for the Recipe

To keep your lemon blueberry cookies fresh and delicious, follow these storing tips:

• Room Temperature: Store the baked cookies in an airtight container at room temperature for up to 5 days.
• Freezing: Freeze the cookies in a freezer-safe bag for up to 2 months. Thaw at room temperature before enjoying.
• Cookie Dough: Freeze the cookie dough balls in plastic wrap for up to 30 days. Let them come to room temperature before baking.

Conclusion

In just 30 minutes, you can enjoy the best lemon blueberry cookies ever! These cookies are perfect for any occasion and are sure to impress your friends and family. Don’t forget to try the recipe, share your feedback in the review section, or leave a comment on our blog. Subscribe for more updates and delicious recipes!

FAQs

Can I Use Frozen Blueberries?

Yes, you can use frozen blueberries, but fresh blueberries are preferred for better texture and appearance. If using frozen, opt for wild blueberries and mix them in right before scooping the dough onto the baking sheet.

Can I Make These Cookies Gluten-Free?

Yes, you can make these cookies gluten-free by using a good 1-1 gluten-free flour like Bob’s Red Mill.

How Do I Store Leftover Cookies?

Store leftover cookies in an airtight container at room temperature for up to 5 days. You can also freeze them for up to 2 months.

Can I Add a Lemon Glaze?

Absolutely! For an extra lemon kick, whisk 1 cup of powdered sugar with 2-3 tablespoons of lemon juice until smooth. Drizzle the glaze over the cooled cookies.

What If I Don’t Have a Cookie Scoop?

If you don’t have a cookie scoop, you can use a tablespoon to measure out the dough. Just make sure each cookie dough ball is roughly the same size for even baking.

Enjoy baking these delightful lemon blueberry cookies, and happy snacking!