Lemon Blueberry Cookies
These soft and zesty Lemon Blueberry Cookies are bursting with citrus and berries for a cheerful treat that’s perfect for springtime snacking or summer gatherings!
Servings: 20 Cookies
Equipment
- Electric Mixer or Stand Mixer Optional
- Mixing Bowls
- Baking Sheets
Ingredients
- 2 tbsp Ground Flax Seeds
- 4 tbsp Water
- 1½ cups Cane Sugar
- 2 to 3 tbsp Lemon Zest About the zest of 2 to 3 lemons
- 1 cup Unsalted Plant-Based Butter At room temperature
- 1 tsp Vanilla Extract or Vanilla Bean Paste
- 2½ cups All Purpose Flour or 1:1 Gluten-Free Flour
- 1 tsp Cornstarch
- 1 tsp Baking Powder
- ¼ tsp Baking Soda
- ½ tsp Sea Salt
- 1 tbsp All Purpose Flour or 1:1 Gluten-Free Flour
- 1 cup Fresh Blueberries See note for frozen blueberries*
Instructions
- Preheat the oven to 375°F and line your baking sheets with parchment paper or silicone baking mats.
- Make the flax egg, combine the ground flax and water, and set aside for 5 minutes to gel.
- Combine your cane sugar and lemon zest, and massage your lemon zest into your sugar. Add your room temperature butter and cream the sugar and butter together, so mix well for 2 to 3 minutes. Add the vanilla extract or vanilla bean paste and flax egg. Mix until combined.
- In another bowl whisk together the flour, cornstarch, baking powder, baking soda and salt until well combined. Then stir the dry ingredients into the wet until just combined.
- Gently mix your blueberries with 1 tbsp of flour; this prevents them from bleeding and sinking to the bottom of the cookies. Now gently add and stir in the fresh blueberries into the cookie dough until just combined.
- Chill the dough for 30 minutes; this helps the cookies keep their shape while baking.
- Using a medium cookie scoop, about 1 ½ tbsp to 2 tbsp, scoop the lemon blueberry cookie dough into balls and place on your baking sheet.
- Bake for 12 to 14 minutes or until the edges of the cookies are set and are a light golden brown. Allow the cookies to cool on the baking sheet for 3 to 4 minutes. Then transfer to a cooling rack to cool completely to room temperature.
- Place the baked blueberry cookies in an airtight container. Store at room temperature or in the fridge for up to 5 days. Or store in the freezer for up to 3 months.
Notes
*Note for Frozen Blueberries: If using frozen blueberries, I recommend using wild blueberries as they are smaller which is better for these lemon blueberry cookies. Thaw the blueberries and them in right before scooping the cookies onto the baking sheet. Be careful not to overmix. When using frozen blueberries, I recommend reducing the baking temperature to 350 F and baking the cookies for 14 to 16 minutes or until the edges are set, with a golden brown color.