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Blueberry lemon cookies stacked on white plate dusted with powdered sugar, one cookie broken open showing lemon curd filling dripping out, golden cookies studded with blueberries, chocolate chips scattered on plate and wooden table

Blueberry Lemon Cookies

Soft, muffin-style cookies bursting with fresh blueberries and zesty lemon. Finished with a dollop of lemon curd and a dusting of powdered sugar.
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Prep Time 15 minutes
Cook Time 12 minutes
Chilling Time 20 minutes
Total Time 27 minutes
Servings: 18 cookies
Course: Dessert
Cuisine: American
Calories: 165
Ingredients Equipment Method Notes

Ingredients
  

  • ½ cup Unsalted butter softened
  • ¾ cup Granulated sugar
  • 1 large Egg room temperature
  • 2 tablespoon Lemon curd plus extra for topping
  • 1 tablespoon Lemon zest freshly grated
  • 1 ¾ cups All-purpose flour sifted
  • ½ teaspoon Baking soda
  • 1 cup Fresh blueberries firm and washed

Equipment

  • 1 Hand mixer For fluffy batter
  • 1 Cookie Scoop Medium size
  • 1 Baking Sheet With parchment paper

Method
 

  1. Beat the softened butter and sugar in a large bowl until the mixture is light and fluffy.
  2. Whisk in the egg, lemon curd, and fresh zest until the batter is smooth and aromatic.
  3. Sift the flour and baking soda into the mixture, folding gently until just combined.
  4. Stir the blueberries into the dough by hand using a spatula to avoid crushing fruit.
  5. Scoop the dough into mounds on a tray and chill for twenty minutes to prevent spreading.
  6. Bake at 350°F for 12 minutes until the edges are firm and lightly golden.
  7. Dollop a small amount of extra lemon curd onto each warm cookie for a professional finish.
  8. Dust with powdered sugar once cooled for a sweet, snowy presentation.

Notes

Chill the dough balls for 20 minutes before baking to ensure they stay thick. Use fresh blueberries rather than frozen for the cleanest visual swirls.