Lemon Blueberry Cookies (Soft and Chewy) – Olives + Thyme

There’s something magical about the combination of lemon and blueberry—it’s bright, fresh, and just sweet enough to satisfy any craving. These Lemon Blueberry Cookies from Olives + Thyme are the perfect balance of soft, chewy, and bursting with fruity flavor. Whether you’re a seasoned baker or just starting out, this recipe is a must-try for anyone who loves a cookie that’s both comforting and refreshing. Let’s dive into why these cookies deserve a spot in your baking rotation.

Why You’ll Love This Recipe

First, these cookies are irresistibly soft and chewy, with a texture that melts in your mouth. The secret lies in the perfect ratio of butter to flour, ensuring a tender bite every time.

Second, the vibrant lemon-blueberry pairing is a match made in dessert heaven. The citrusy zing of lemon zest cuts through the sweetness, while juicy blueberries add a burst of freshness.

Third, they’re incredibly versatile. Enjoy them as an afternoon snack, pack them for picnics, or serve them at brunch—they’re always a hit.

Fourth, the recipe is straightforward, with no complicated techniques. Even beginner bakers can achieve bakery-quality results.

Finally, they’re visually stunning. The golden edges and pops of blueberry make these cookies as beautiful as they are delicious.

Ingredients Breakdown

Understanding the role of each ingredient helps ensure success when making these lemon blueberry cookies.

Unsalted Butter – The foundation of any great cookie, butter adds richness and moisture. Using unsalted butter allows you to control the salt level precisely.

Granulated Sugar & Light Brown Sugar – A mix of both sugars creates the ideal texture—granulated sugar gives crispness, while brown sugar adds chewiness and depth of flavor.

Eggs – Eggs bind the ingredients together and contribute to the cookies’ structure. Room-temperature eggs blend more evenly into the dough.

Lemon Zest & Juice – Fresh lemon zest packs a punch of citrus aroma, while a splash of juice enhances the tangy brightness.

All-Purpose Flour – The backbone of the cookie, flour provides structure. Be sure to measure it correctly to avoid dense cookies.

Fresh Blueberries – The star of the show, blueberries add juicy bursts of flavor. Tossing them in flour before folding them in prevents sinking.

Baking Soda & Salt – Baking soda helps the cookies rise, while salt balances the sweetness and enhances all the flavors.

How to Make Lemon Blueberry Cookies (Soft and Chewy) – Olives + Thyme

Follow these steps for perfectly soft and chewy lemon blueberry cookies every time.

Step 1: Cream the Butter and Sugars – In a large bowl, beat softened butter with granulated and brown sugar until light and fluffy. This step incorporates air, leading to a softer texture.

Step 2: Add Eggs and Lemon – Mix in the eggs one at a time, followed by lemon zest and juice. Scrape the bowl to ensure even mixing.

Step 3: Combine Dry Ingredients – In a separate bowl, whisk together flour, baking soda, and salt. Gradually add this to the wet ingredients, mixing just until combined.

Step 4: Fold in Blueberries – Toss fresh blueberries in a tablespoon of flour to coat them lightly. Gently fold them into the dough to distribute evenly.

Step 5: Chill the Dough – Cover the dough and refrigerate for at least 30 minutes. Chilling prevents excessive spreading and enhances flavor.

Step 6: Scoop and Bake – Preheat the oven to 350°F. Scoop dough into rounded tablespoons and place on a lined baking sheet, spacing them 2 inches apart. Bake for 10-12 minutes until edges are golden.

Step 7: Cool and Enjoy – Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack. This helps them set without becoming too soft.

Pro Tips for the Best Results

For bakery-worthy lemon blueberry cookies, keep these expert tips in mind.

Use Room-Temperature Ingredients – Cold butter or eggs can lead to uneven mixing. Let them sit out for about 30 minutes before baking.

Don’t Overmix the Dough – Overworking the flour can result in tough cookies. Mix just until the ingredients are incorporated.

Chill the Dough – Skipping this step may cause cookies to spread too thin. Chilling solidifies the butter, leading to thicker, chewier cookies.

Rotate the Baking Sheet – For even baking, rotate the tray halfway through the cooking time.

Try a Cookie Scoop – Using a scoop ensures uniform size, so all cookies bake evenly.

Variations and Substitutions

Customize these lemon blueberry cookies to suit your taste or dietary needs.

Gluten-Free Option – Replace all-purpose flour with a 1:1 gluten-free baking blend. The texture will be slightly different but still delicious.

Dairy-Free Version – Swap butter for coconut oil or vegan butter. Just be sure it’s softened for proper creaming.

Dried Blueberries – If fresh blueberries aren’t available, use dried ones. Soak them in warm water for 10 minutes to plump them up first.

White Chocolate Chips – Add a handful for extra sweetness and creaminess.

Lemon Glaze – Drizzle a simple glaze made of powdered sugar and lemon juice over cooled cookies for extra citrus flavor.

What to Serve With It

These lemon blueberry cookies pair beautifully with a variety of beverages and treats.

Tea or Coffee – Enjoy them with a cup of Earl Grey or a latte for a cozy afternoon treat.

Vanilla Ice Cream – Sandwich a scoop between two cookies for an indulgent dessert.

Fresh Fruit Salad – Serve alongside a mix of seasonal fruits for a light and refreshing contrast.

Sparkling Lemonade – The effervescence complements the cookies’ citrus notes perfectly.

How to Store and Reheat

Keep your lemon blueberry cookies fresh with these storage tips.

Room Temperature – Store in an airtight container for up to 3 days. Place a slice of bread inside to maintain softness.

Refrigerator – For longer storage, refrigerate for up to a week. Let them come to room temperature before serving.

Freezer – Freeze baked cookies in a single layer, then transfer to a freezer bag. They’ll keep for up to 3 months. Thaw at room temperature or warm in a 300°F oven for 5 minutes.

Dough Storage – You can also freeze unbaked dough balls. Bake straight from the freezer, adding 1-2 extra minutes to the baking time.

Frequently Asked Questions (FAQs)

Can I use frozen blueberries? – Yes, but thaw and pat them dry first to avoid excess moisture in the dough.

Why did my cookies spread too much? – This usually happens if the butter was too soft or the dough wasn’t chilled. Ensure proper chilling time for best results.

Can I make these cookies ahead of time? – Absolutely! The dough can be refrigerated for up to 2 days before baking, or frozen for longer storage.

How do I prevent blueberries from staining the dough? – Tossing them in flour helps, but some color transfer is natural. Handle the dough gently to minimize it.

Can I reduce the sugar? – You can slightly reduce the sugar, but it may affect texture. For best results, stick to the recipe.

Final Thoughts

These Lemon Blueberry Cookies from Olives + Thyme are a delightful treat that brings together the best of summer flavors in every bite. Whether you’re baking for a special occasion or just because, they’re sure to impress with their soft, chewy texture and vibrant taste. Don’t be surprised if they disappear quickly—these cookies are downright addictive. Happy baking!

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