Description of this recipe
These Lemon Blueberry Cookies are a delightful combination of sweet and tangy flavors, offering a burst of citrus and juicy blueberries in every bite. They’re soft, chewy, and perfect for any occasion, whether it’s a casual afternoon treat or a special dessert. The addition of lemon pudding mix ensures a moist and tender texture that will keep you coming back for more.
Why you will love this recipe
You’ll fall in love with these cookies for their simplicity and incredible taste. The bright lemon flavor complements the sweetness of the blueberries beautifully, creating a harmonious blend that’s both refreshing and satisfying. The recipe is easy to follow, and the use of instant lemon pudding mix adds a unique twist that elevates these cookies above the ordinary. Plus, the vibrant colors make them visually appealing, perfect for sharing or gifting.
Ingredients:
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- ¾ cup white sugar
- ¼ cup light brown sugar, packed
- 2 large eggs, at room temperature
- 1 package (3.4 oz) instant lemon pudding mix (dry mix, not prepared)
- 1 teaspoon lemon zest, grated
- 1 cup fresh blueberries
Preparation:
Step 1: Preheat the oven to 350°F (175°C). Prepare a baking sheet by lining it with parchment paper. This prevents the cookies from sticking and makes cleanup a breeze. Parchment paper also helps to ensure even baking by distributing heat uniformly.
Step 2: In a medium-size bowl, combine the flour, baking soda, and salt. Whisk these dry ingredients together to ensure they are evenly distributed. This step is crucial because baking soda helps the cookies rise, and salt enhances the flavors. Properly mixing these ingredients ensures that each cookie has the right texture and taste.
Step 3: In a separate large mixing bowl, beat the softened butter, white sugar, and brown sugar together until creamy and fluffy. Creaming the butter and sugars together is an essential step for achieving a light and airy texture. Use an electric mixer for best results, and continue beating until the mixture is pale and fluffy. This process incorporates air into the dough, which contributes to the cookies’ soft texture. Mix in the dry lemon pudding mix until fully incorporated.
Step 4: Add the eggs, one at a time, mixing well after each addition. Make sure the eggs are at room temperature, as this helps them emulsify properly with the butter and sugar. Mix in the dry lemon pudding mix and lemon zest until fully incorporated. The lemon pudding mix adds extra lemon flavor and contributes to the cookies’ moistness. The lemon zest intensifies the citrus aroma and flavor.
Step 5: Gradually add the dry mixture to the wet ingredients, stirring just until the dough forms. Be careful not to overmix the dough, as this can develop the gluten in the flour, resulting in tough cookies. Mix until the dry ingredients are just incorporated, and then stop.
Step 6: Carefully fold in the blueberries without crushing them. Gently fold in the blueberries to avoid breaking them and bleeding their color into the dough. Distribute them evenly throughout the dough for the best results.
Step 7: Scoop the dough into tablespoon-sized balls and place them on the lined baking sheet, spacing them 2 inches apart. Use a cookie scoop for uniform size and shape. Spacing the cookies apart allows them to spread evenly without sticking together during baking.
Step 8: Bake in the preheated oven for 10 to 12 minutes, or until the edges are firm and lightly golden. Keep a close eye on the cookies while they bake, as baking times may vary depending on your oven. The cookies are done when the edges are set and lightly golden, but the centers are still slightly soft.
Step 9: Allow the cookies to cool on the baking sheet for a few minutes before moving them to a wire rack to finish cooling. Cooling the cookies on the baking sheet allows them to set slightly before transferring them to a wire rack. This prevents them from breaking apart while they are still warm and soft.
COOKING Rating: 5/5
Serving Suggestions:
These Lemon Blueberry Cookies are perfect on their own with a glass of milk or a cup of tea. They also make a wonderful addition to a dessert platter or a picnic basket. For an extra touch, serve them with a scoop of vanilla ice cream or a dollop of whipped cream.
Tips:
- Make sure to use instant pudding mix and not the cook-and-serve version for the best texture. Instant pudding mix contains modified cornstarch, which helps to create a soft and chewy texture.
- Spoon and level your flour into the measuring cup instead of scooping directly to avoid dense cookies. Scooping flour directly from the bag can compress it, resulting in too much flour in the recipe. Spooning and leveling ensures a more accurate measurement.
- Make sure your butter and eggs are at room temperature for easier mixing and a smoother dough. Room temperature ingredients emulsify better, resulting in a smoother dough and a more even texture.
- If your dough feels too soft or sticky, chill it for 30 minutes before scooping to prevent spreading during baking. Chilling the dough allows the butter to firm up, which prevents the cookies from spreading too thin during baking.
- For extra soft cookies, slightly underbake them. They’ll firm up as they cool. Underbaking the cookies slightly ensures that they remain soft and chewy even after they have cooled.
Prep Time: 20 minutes
Cook Time: 10-12 minutes
Total Time: 30-32 minutes
Nutritional Information (per cookie, approximate):
Calories: 150-180
Protein: 2 grams
Sodium: 100mg
Conclusion
These Lemon Blueberry Cookies are a delightful treat that combines the best of both worlds: the bright, tangy flavor of lemon and the sweet, juicy burst of blueberries. They’re easy to make, perfect for sharing, and sure to become a family favorite. Whether you’re baking for a special occasion or simply craving a sweet treat, these cookies are a guaranteed hit. Enjoy the process, savor the flavors, and happy baking!
Questions and Answers about this recipe:
- Can I use frozen blueberries instead of fresh?
- Yes, you can use frozen blueberries, but be sure to rinse them under cold water and pat them dry before adding them to the dough. This helps to prevent the color from bleeding into the dough. Also, keep in mind that frozen blueberries may make the dough slightly wetter, so you may need to add a tablespoon or two of extra flour.
- Can I substitute the all-purpose flour with gluten-free flour?
- Absolutely! Use a 1:1 gluten-free all-purpose flour blend that contains xanthan gum. This will help to mimic the texture of regular flour and prevent the cookies from becoming too crumbly. Keep in mind that gluten-free flours can sometimes absorb more moisture, so you may need to adjust the amount of liquid in the recipe.
- What can I use if I don’t have lemon zest?
- If you don’t have lemon zest, you can use a few drops of lemon extract to enhance the lemon flavor. Start with ¼ teaspoon and adjust to taste. Alternatively, you can use the zest of another citrus fruit, such as orange or lime, for a different but equally delicious flavor profile.
- How should I store these cookies to keep them fresh?
- To keep these cookies fresh, store them in an airtight container at room temperature. They will stay fresh for up to 3-4 days. You can also freeze the cookies for longer storage. To freeze, place the cooled cookies in a freezer-safe bag or container, and they will keep for up to 2-3 months.
- Can I add white chocolate chips to this recipe?
- Yes, adding white chocolate chips would be a wonderful addition to these cookies! Fold in about ½ cup of white chocolate chips along with the blueberries for an extra layer of sweetness and flavor. The white chocolate complements the lemon and blueberry flavors beautifully.
