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Soft and Fluffy Blueberry Lemon Cookies

Baker Bettie Cookies, Summer, Sweets 351 Comments

Soft and Fluffy Blueberry Lemon Cookies

So it begins!

Baker Bettie’s Cookies Are The New Cupcake Series! 

And I feel I need to clear a few things up here.

I don’t want to turn this into a cupcake bash fest.  That would be wrong.  And mean.

And I am really against being mean.  It’s just so…. not nice.

I want to think about this as a cookie advocacy series.  A push for cookies to get the same amount of hype as cupcakes.  Because cookies and cupcakes should be given equal recognition in the dessert world.  They both have their place.

And I think there needs to be a slogan. Does anyone have any brilliant slogan ideas?

Edit: Best slogan idea so far from Cara at Fork and Beans… “No one puts cookies in the corner”

If you have no idea what I am talking about, here read this first…

Ok. Now that we have all of that serious business out of the way, on t0 the fun stuff.

The cookies!

Soft and Fluffy Blueberry Lemon Cookies

I have several cookie “base recipes” that I have created depending on the resulting texture I am going for.  These base recipes can then be flavored and shaped in various ways to create different kinds of cookies.

Soft and Fluffy Blueberry Lemon Cookies

Today I am going to share with you my base recipe for a soft and fluffy cookie.  I used this base recipe to make blueberry cookies just to try something different.  They turned out really well.  Perfect with your morning cup of coffee.  But you could just as easily make these with chocolate chips or even plain with a touch of vanilla for a soft and buttery cookie.

Soft and Fluffy Blueberry Lemon Cookies

Soft and Fluffy Cookie Base Recipe

Ingredients

  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 eggs, room temperature
  • 1/2 tsp salt
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 3 1/4 cups cake flour
  • Mix-ins and/or extracts of your choosing

Instructions

  1. In the bowl of a stand mixer fitted with a paddle attachment, beat the butter and sugar until light and fluffy.
  2. Add the eggs one at a time, and beat after each addition. If using any extracts, add this and beat to incorporate.
  3. In another bowl, whisk together the dry ingredients.
  4. With the mixer on slow speed, slowly add the dry ingredients into the batter. Scrape down the bowl as needed and mix until incorporated.
  5. Fold in any mix-ins.
  6. Allow the dough to cool in the refrigerator for at least an hour and up to overnight.
  7. Preheat oven to 350 degrees.
  8. Use a small scoop (about 1 tbsp size) and place rounded mounds of dough on a cookie sheet lined with parchment or foil.
  9. Bake for 11-14 minutes until the bottoms look slightly browned (the edges should not brown).
http://bakerbettie.com/soft-and-fluffy-blueberry-lemon-cookies/

You will notice a few things about this recipe.  The main thing being the use of cake flour.  Cake flour has a low gluten content and allows for the light and fluffy texture for these cookies.  These also work best when scooped in small rounds.  They will stay lighter, and taller.  Like I said, use this recipe to build your own flavor profile.  These would also work great as a frosted cookie.  Cream cheese frosting anyone?!

Here is what I did with the recipe to make the blueberry cookies. . .

Soft and Fluffy Blueberry Lemon Cookies

*Update: A lot of people have been asking me about cake flour and if they can use all-purpose instead.  Cake flour has a lower gluten content than all-purpose flour and therefore creates a lighter and fluffier cookie.  That is why it is ideal for this cookie and the texture I was going for.

However, you can sub all-purpose flour.  Decrease the amount of flour to 3 cups minus 2 tbsp.  The cookie will still be tasty, but the texture will be slightly different. Stay tuned for my next cookie post where I will be going in depth about different kinds of flours!

Soft and Fluffy Blueberry Lemon Cookies

Yield: About 4 dozen small cookies

Soft and Fluffy Blueberry Lemon Cookies

Pillowy soft and fluffy blueberry and lemon cookies. So unique and delicious!

Ingredients

  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 eggs, room temperature
  • 2 tsp pure vanilla extract
  • Zest of one lemon
  • Juice of one lemon
  • ½ tsp salt
  • ½ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp cinnamon
  • 3¼ cups cake flour
  • 1½ cups blueberries

Instructions

  1. In the bowl of a stand mixer fitted with a paddle attachment, beat the butter and sugar until light and fluffy.
  2. Add the eggs one at a time, and beat after each addition. Add the vanilla, lemon zest and lemon juice and beat to incorporate.
  3. In another bowl, whisk together the dry ingredients.
  4. With the mixer on slow speed, slowly add the dry ingredients into the batter. Scrape down the bowl as needed and mix until incorporated.
  5. Fold in the blueberries gently as to now break them.
  6. Allow the dough to cool in the refrigerator for at least an hour and up to overnight.
  7. Preheat oven to 350 degrees.
  8. Use a small scoop (about 1 tbsp size) and place rounded mounds of dough on a cookie sheet lined with parchment or foil.
  9. Bake for 11-14 minutes until the bottoms look slightly browned (the edges should not brown).
http://bakerbettie.com/soft-and-fluffy-blueberry-lemon-cookies/

 

Baker BettieSoft and Fluffy Blueberry Lemon Cookies

Comments 351

    1. Post
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      Baker Bettie

      If you decide to use all-purpose flour decrease the amount to 3 cups minus 2 tbsp. The cookies won’t be quite as airy and fluffy with all-purpose flour, but they will still taste buttery and soft!

    2. thegrayway

      Do you have a recipe for sugar cookies or snicker doodles- I was in NYC over Christmas and fell in love with both.. but especially the chunkier, soft, sugar cookies.. mmmmm..

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        Baker Bettie

        I don’t currently have recipes posted for Sugar Cookies or Snickerdoodles. But actually, this base recipe would be really great for a snickerdoodle. Just add 2 tsp vanilla to the base recipe and roll in cinnamon and sugar before baking.

  1. Brittany

    These sound great- desserts with lemon are my favorite! Have you had the blueberry cream cookies from Momofuku Milk Bar? These remind me of them, but sound even better because of the lemon!

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  2. The Modern Home Economist

    Great start to the series! This looks like a delicious and light cookie. Yum!
    The Hubby and I love lemon.

    You just have too many amazing recipes! You are going to keep me busy!

    Quick question – in Australia we don’t really have the term granulated sugar. By that do you mean “caster” sugar or just standard white sugar?

    Thanks :)

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  3. atasteforchange

    I agree, great cookies deserve recognition. They’re not that easy to make but it looks like you’ve mastered it. Beautiful photos and beautiful looking recipes, I’m looking forward to trying them out.

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  4. pearlessence

    Looks yummy! I don’t have cake flour, is regular flour ok? Fresh or frozen blueberries, or either?

    Also, something I’ve always wanted to know but didn’t know who to ask: if I used whole wheat flour for every recipe instead, what happens? I try to use healthier alternatives when I cook, would it work for baking?

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      Baker Bettie

      All-purpose flour is ok, but reduce the amount to 3 cups minus 2 tbsp. If you do use all-purpose flour the cookies won’t be quite as light and fluffy. But they will still taste good and buttery.

      As for whole wheat flour, you can use it. But the texture will be a lot different than what this recipe is. I wouldn’t substitute all whole wheat. I would do 2 cups all-purpose and 1 cup minus 2 tbsp whole wheat. Or some combination as half/half. But just remember, the texture here will be very different than the light and fluffy cookie shown here.

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          Baker Bettie

          Whole wheat flour is always an option for substitution. It does give a more rough texture which is why I hardly ever substitute it for all of the flour. I usually do half/half. But you certainly CAN do all wheat. Wheat flour just has wheat bran in it, unlike white flour, and makes baked goods more dense.

          Always subtract about 2 tbsp per cup when substituting whole wheat flour. You can also add a few tbsp of water or milk for moisture if you feel like the dough is too dry when using wheat flour.

          I have noticed that baked goods with some wheat flour in them don’t spread out as much which is sometimes desirable. So sometimes I sub part of the white flour for wheat to get my cookies to stand taller. I haven’t done the research to understand the science behind this. Just something I have noticed.

  5. Cara

    How about:
    No one puts cookies in the corner.
    OR
    Cookies. The other white dessert (though that one sounds racist or something, so I will have to work on that).

    ????

    I’m just getting started so there will be more where that came from! On another note, those cookies sound divine! I am loving the flavor combos…

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  6. Sean Giorgianni

    Reblogged this on Read Heavily and commented:
    These look like the perfect food and activity to carry us into the weekend. If you’re a long-time follower of ReadHeavily, they’re what you might call, Doing Great Things! Enjoy, and report back your results.

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  7. shadowsandsatin

    Your cookies look and sound great — if I can get my mitts on some blueberries, I am totally making them tomorrow. As for a slogan, how about: “Cookies. They’re not just for milk anymore.”

    I look forward to checking out more of your site!

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  8. newtechiegirl

    Help!!! Considering this is not my area of expertise lol, what is the difference between regular unbleached all purpose flour, and cake flour? Could I still use all purpose, because these cookies look delicious…and it’ll be a good way to get rid of all my blueberries. Great post!

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      Baker Bettie

      Cake flour has a lower protein content that all-purpose flour and therefore produces a more tender crumb to the cookie. You can use all-purpose flour but decrease the amount to 3 cups minus 2 tbsp instead of 3 1/4 cup. The cookie won’t be quite as fluffy as if you would have used cake flour.

      1. newtechiegirl

        Thanks, and I probably should have checked the other comments before asking the same question, but I appreciate you replying. I’m going to try these out tonight, and I’m sure they will be delicious.

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  9. simplehonestpassionate

    Yum! I am just beginning a weekly cookie/baking ritual with my 23 month old daughter. So far I have been making oatmeal chocolate chip cookie dough and then keeping it in the fridge so I can make fresh cookies on a moments notice. Do you think this recipe would be ruined if left as cookie dough in the fridge for a few days at a time?

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      Baker Bettie

      I think that would be fine. I would definitely try and store it in an airtight container. This dough is a bit dry and somewhat stiff so if it is just covered with plastic wrap it might dry out too much.

  10. tryityoumightlikeit

    What beautiful photos! The recipe looks delicious too. I am a cookie-person through and through. Cookies win over cupcakes every day in my books.

    I’ve got tons of fantastic cookie recipes on my blog. Please visit sometime!

    Congratulations on being Freshly Pressed!

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  11. amber

    I LOVE the idea of a cookie series! (And also the suggested name of “No one puts cookies in the corner” – cracks me the heck up.)

    Can you apply some of your cookie-wisdom to a gluten free recipe? I’ve recently had to cut gluten from my diet and am having trouble adapting recipes to make GF cookies that are soft and chewy (my favourite!) Help Bettie, help!

    1. Post
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      Baker Bettie

      Hi Amber. I have minimal experience with gluten free baking but I am currently searching for some posts about gluten free cookies to feature on my “From the Readers” edition. I want to be educated about it too. So hang in there with me. I will do my best to get educated about it and pass on the wisdom!

  12. TheLemonLush

    I agree – gorgeous shot. Love the soft focus and the cookie itself makes one’s mouth water.. perfect! Will have to try these myself! Here’s a hint on the lemon zest.. if you want that slightly extra boost of lemon flavor, add your lemon zest and sugar together in a food processor and give it a whirl for a few pulses. The oils in the zest release further and really enhances the sugar. Mom used to keep a special bowl of “lemon sugar” on hand for sprinkling on toast or french toast. It’s yummy!

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  13. kba22

    Thanks for a great post. Remind me that I need to start baking again.

    I don’t know if my eyes need an exam, but I can hardly read the recipes. Any chance you can increase the font to the other size font in the text?

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      Baker Bettie

      I think I fixed it a bit, but unfortunately this platform doesn’t let me change the size really. You can maybe change the view size in your browser.

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  14. Jen

    Ummm, just stumbled across you and have fallen instantly in love.

    I too, am a huge cookie fan, dessert fan and general foodie. But I’m also a huge photography buff and your photos are just beautiful. I love your style. And we all know that you eat with your eyes first. So, you have just made me instantly hungry!!!

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      Baker Bettie

      I would advise against frozen blueberries as they release a lot of moisture but it can be done. If you do want to use frozen, let them thaw completely and drain in a strainer before adding them to the batter then that would be fine.

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  15. holleyrogers

    These look AMAZING. I am a huge blueberry..anything fan! lol. I am on a diet right now, but maybe I can remake this to make it “calorie friendly”. =) I am inspired to be a better baker by all your beautiful deserts and foods. Thank you!

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  16. jennrambles

    I don’t know what I love more, the cookies or you advocating for cookies to be hip again. I don’t understand the trend in cupcakes. My mom used to make them for my birthday when I was little and not ONE PERSON ever thought I was cool. Not one. Pretty much I love this entire post. Great photos!

    1. Post
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      Baker Bettie

      Hey thanks! Welcome to the “Cookies are the New Cupcake” bandwagon! For some reason you saying “cookies being hip” made me think of the slogan “How Cookies Got Their Groove Back.” haha

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  17. Peggy A Thompson

    These blueberry cookies sound absolutley delicious! And I never would have thought about using cake flour instead of regular flour in a cookie recipe! Also, if one doesn’t like much lemon taste in their cookies, one could incorporate just the lemon zest to give just a hint of lemon taste. That might work out great too! Thanks so much for the recipe! And by the way, the photos are fabulous!

  18. sandraconner

    Your cookies look scrumptious, and you did a terrific job on the picture! I have a slogan, but it may be too long to be useful:

    “Cookies, the perfect desert: You don’t need a fork; you don’t need a spoon, all you need is love.”

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  19. Pingback: Sweets and other Delectable Mouthwatering Ideas for My Sweets. « Cyber Musings by Dr. G

  20. designbyexpressions

    Reblogged this on jmavis and commented:
    What delightful and interesting Soft and Fluffy Blueberry Lemon Cookies. The Recipe sounds very interesting. I am going to try it myself. I love blue berries and black berries. Actually blue and black berries suppose to be very good for your immune system. I will most definitely try this.

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  21. Organic Cocktail Recipes

    The soft and fluffy cookies look delicious. And thanks for not bashing cupcakes. That’s very honorable and thoughtful of you. Could we (cookie and cupcake lovers) not coexist peacefully? It’s refreshing to see a blogger who doesn’t rant against something else, which in this case would be cupcakes. :D

    btw-your photos are just as beautiful as your cookies. What camera did you use to take these photos?

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  22. The Katy Coupon Zone

    Oh my gosh! You put my two favorite foods into one cookie! This recipe is going straight into my recipe box today! I may make them for Sunday’s dessert. Thank you so much for sharing. Great pictures by the way.

    Patti

  23. Cindy L Riemersma

    Growing up, baking was my absolute favorite thing to do, next to reading. I did a lot of it. But, for the past 20 years, life has been super busy and I have only baked on the rareset of occasions. However, after reading this post, mouth watering, and the creative baking juices flowing, I think it is time to schedule in one day a week where I can rekindle my childhood passion. Thank you for the delicious recipe and the wonderful photos that were the strongest of all temptations!

    -Cindy

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  24. spicegirlfla

    These are so lovely and light and a perfection combination of flavors. I agree with your using the cake flour for the absolutely lightest texture. These would be so pretty at a spring luncheon!

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  25. Kim

    I am not a big fan of sweets but your cookies look absolutely delicious; I can almost taste them. When my next sweet tooth hits, I will try the blueberry-lemon cookies…….scrumptulicious!!!………thanks for sharing the recipe…….blessings!..Kim

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      1. Undomesticated Housewife

        Well, I just realized that I said drilling…rather than drooling haha! I have a canon rebel xs (nowhere NEAR the t2i, but still pretty good) and I love it, but it’s so big! My husband just bought me the Sony NEX-5N and I’m excited to see what it can actually do! I wanted something like a dslr, but that I could carry around. Crossing my fingers that it lives up to my expectations, but I’ll probably pack the canon along anyway! Again, fabulous looking food!

  26. cathynd95

    Yummy YUM YUM!! These remind me of lemon blueberry muffins I used to make. Making cookies like them is great! I will certainly be making this recipe soon…like tomorrow.

    Will also think about cookie recipes I have and use to pass along to you for consideration as well. Happy blogging!!

  27. tvglgw

    I LOVE cookies and your blog may prove very dangerous to my waistline :)
    I come from the USA but live in Shanghai, China now and when a bout of homesickness sets in cookies are the thing that carries me back home. The ovens are very, very small here (if you are lucky to have one at all) so cakes and even a cupcake tin can be too big. But cookies can be baked on very small pans which makes them perfect.
    A warm cup of tea and a few cookies while sitting in my kitchen I can be totally transported.
    As for a slogan- Asians like to play with English, often with funny results, and I saw a T-shirt that said ‘eat soup, go home’. I think they meant eating soup makes you feel warm and welcome. As I said, I feel the same about cookies…so I vote for
    ‘Eat cookies, go home’ :D
    I hope you will stop by my blog to check out my food adventures in Shanghai!
    tvglgw.wordpress.com.

    T

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  28. Cakes

    I’m glad to have come across your blog. Recently I’ve been getting a little burned out on the cupcake and I’m pretty ready for this craze to be over and done with. These recipes look great and I’m looking forward to trying them.

  29. Tynesha

    Wow what a wonderful combination of blueberries and lemons. Who would have thought of that? I bet it tastes as good as it looks. Although my question to you would be, can you make those cookies to be a tad bit larger than that because something that little would me oh so angry when they are all gone?

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          1. Tynesha

            Hmm…. just 6 I don’t know about that once I taste that yummy goodness It’s going to be absolutely hard to stop at just 6 cookies lol.

  30. whyyyjen

    I appreciate that you try to avoid bashing as much as possible. You’re right that it is not nice and there is no point to it. The better thing to do is to respect people’s opinions. :)

    I personally prefer cookies over cupcakes because they are cleaner and easier to eat. I was fascinated with what you did there. You made a cookie flavor out of a normal cupcake flavor. It’s the first time I saw this attempt (I’m into eating, not baking. :P). Good luck with your future recipes. Can’t wait for you to share them again! :)

  31. Jennifer

    These look soooooo good. They caught my eye right away on the wordpress front page the other day. I even went out and bought blueberries to make these this weekend. Hope they turn out as well as yours do!

    P.S. Down with the cupcake! Cookies all the way!

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  32. Paula Tohline Calhoun

    I just happened by here today and found your wonderful recipe. My husband (Hubs) and I love cookies, but because of calorie concerns we don’t have them very often. Also, do you think this is a recipe for which I could substitute Splenda (NOT the baking blend, but the regular no-calorie kind) for the sugar? My husband is hypoglycemic and cannot eat added sugar, and fruit only in moderation.

    Also – I like soft and fluffy cookies, but my favorite are the chewy kind (not crisp, although those are OK too – can you tell I like cookies? :lol: ) Please include one of those types in future cookie recipes. Also – make a note of when sugar substitutes are OK, if possible. Thanks again – love your blog. I’ll be subscribing. Anyone who gets over 180 comments on one post has my vote! :lol: You are welcome to visit my blog any time – even if I’m not a foodie – sometimes I can be funny – at least I try! I have written in the past about some incredible cooking disasters I’ve had. I did a 5-part post on the disasters accompanying the prep for our 35th wedding anniversary party. Parts 3 and 4 cover the most disastrous parts. If you have time, here are the links (you are of course not required to read these!):

    http://paulatohlinecalhoun1951.wordpress.com/2010/11/03/heres-the-thing-part-3/

    http://paulatohlinecalhoun1951.wordpress.com/2010/11/04/heres-the-thing-part-4/

    have a great day – I’m looking forward to more cookie recipes – even if i can only enjoy them vicariously!

    I wish you enough. . .
    Paula

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      Baker Bettie

      Hi Paula,

      Thanks for stopping by!

      I do have a recipe for chewy cookies here: http://bakerbettie.com/2012/02/11/the-science-of-the-chocolate-chip-cookie/ as well as tips to change your own recipes to make them chewier.

      As far as Splenda goes I think it should work because there is no brown sugar in this recipe. But I say “think” because I have not actually tried it. If you do try it, press down the cookies a bit before baking because they will not spread when using Splenda. Quick question: Can you eat other natural sweeteners? Such as honey or agave?

      I will stop by your blog soon!

      1. Paula Tohline Calhoun

        I’ll check out the “chewy” ones. Thanks! I can eat anything as far as sugar goes. However, Hubs cannot eat any of the added sugars, including honey and agave. Actually, I think he could handle some agave and/or honey – but he simply will not risk it. He has been on this diet for 37 years, and has done well, so he doesn’t want to take any chances that might make him feel awful – if only for a day!

        I don’t know if you have a Kroger Grocery store around you, but I have been trying to duplicate their recipe for Oatmeal Raisin cookies. At a time when I was critically ill some years ago, they were the only thing I could or would eat. I loved them, and in some ways they were part of my eventual healing. Both my potassium and magnesium blood levels were critically low. I did not know it at the time, but i craved those cookies and I found out that both oatmeal and raisins are good sources of both K and Mg. God works in mysterious ways. :smile:

        If you can get a hold of them and come close to this recipe, I would LOVE it! We no longer live near a Kroger, and I miss those cookies!

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  33. alottacakes@gmail.com

    I understand the whole cupcake/cookie thing…but I can’t understand why someone would want to make 50,000 cupcakes when when they could make one cake..so to speak.
    As for your cookies they look and sound yummy…never thought about adding bb to cookies..muffins yes, cakes yes..cookies no…I’ll have to try it.

    Thank you

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  34. MercuryMoonShineLove GlitterStarDustQueen

    When I read your blog fairies float up to my face coloring the sky with rainbows the stars explode showering my hair with glitter dust and diamonds the atmosphere is candy flavored and everything sounds better- this is what happens when i look at each post thankyou and keep it up Girl x Mercury Moonshine Dutchess…and This also makes me very very hungry I shall come back to stock up on dreamy treat ideas

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  35. alwayshungry4words

    OMG – I love the pictures you took of the cookies! It made my mouth watery!! I also got hypnotized by the pictures of the foods on the right hand side of the page…. everything seems so yummy! Congrats on your Freshly pressed! I will definitely follow you! xx

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  36. carbonara

    Everytime I see blueberries like that it reminds me of picking them near the sandy shore of the Upper Penninsula of Michigan (near Pictured Rocks National Lakeshore.
    My only real question is how you avoid eating a dozen of them at at time?

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  37. ModernAlice

    These look absolutely divine! The photos of the cookies with with blueberries look so beautiful. Thank you so much for posting this amazing recipe. I love that you posted the more basic version as well so that I can play around with adaptations.

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  38. PepperBento

    I’d love to make this recipe!
    I even hunted down cake flour here in the UK (harder than you might imagine).

    Anyway, my problem is I only need to feed two and will possibly need to downscale the recipe, so I would like to know…

    How many cookies are made from this recipe?

    Thank you!

    -Pepper

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  39. heart, hopes, and dreams

    Ironically, I have blueberries that I have sitting in my fridge, trying to figure out what to do with them besides make blueberry muffins (again!). I’m glad your blog popped up on the freshly pressed page! Perfect timing…Thanks!!

  40. cathynd95

    2 1/2 dozen?? I got 1 cookie short of 4 dozen with the recipe. I dis add a few extra blueberries, and my cookies were of nice size. I was able to fit 12 on a large cookie sheet without them running into each other.

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      Baker Bettie

      You know what, you are right! I forgot that I wasn’t paying attention and burned some that I threw out. I always make up recipes as I go and don’t write anything down until I have to blog about it. Then I have to go back and try to remember. I need to get better at this whole blogging thing… :) Glad they turned out well for you!

  41. Pingback: Delicious Cookies! | JET-DO:

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  42. Dr James Stratford

    What a lovely site. Your photos are perfect also. Very inspiring. I enjoy making madeleines but I should really try some of your cookies. My grandmother used to make the most amazing choc fruit and nut cookies as well. I’ll try and get the recipe to share. Cheers!

  43. yagerbabies

    These look so yumo! The title caught my eye as blueberries AND lemon happen to be my very favorite flavours for EVERYTHING, cheescake, muffins, cupcakes, friands…mmm Thank you for sharing your base recipe too, think I’ll keep it for a rainy days baking :D

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      Baker Bettie

      I know very little about photography. And I really don’t edit my photos too much after I take them. My biggest tips are: Use natural light and keep your camera on the lowest iso!

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  44. Pingback: The Softest Lemon Cookies with Blueberries – Venturing Into the Baking World « Tiny Chili Pepper

  45. Kiri W.

    How interesting! I don’t think I’ve ever had blueberry cookies, but it sounds both delicious and refreshing. And soft is always my favorite cookie attribute :)

  46. J & M

    I just made these tonight! Sunday is a good day to bake. They’re great, I love lemon, and my husband approves – thank you for the new recipe. Also, I love your blog and I will be submitting a recipe soon. :)

  47. Andria

    I made there yummy cookies today all I hae to say is OMG! Love them. Thank you this easy and mouth watering cookie.

  48. Kristina

    haha I’m totally jumping on the cookie bandwagon! I’ve always gone for the cookie over the cupcake :) These look so super soft and fluffy! Yummm! Gorgeous cookies :)

  49. pearlessence

    Hi Kristin, I will be making these cookies with all-purpose flour instead. Would you mind if I posted one of your cake flour cookie pictures on my blog for comparison’s sake? (Your photos are much nicer than mine though lol) I will of course be referencing you as the owner of the image as well as linking back to your blog. Thanks :)

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  50. worldangel83

    I bake the cookies yesterday and when they were just out of the oven, they were yummy! However, I kept some of them overnight and they started to become very soft and sticky. I baked them for 5 minutes only in the oven as the bottom had become brown and the blueberry was leaking juice everywhere…should I have baked them longer? Do I need to cover the cookies with a layer of parchment paper to prevent the top from becoming burnt?

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      Baker Bettie

      Several things could have been happening here. Did you store them in an airtight container? I’m guessing that if you did, the moisture from the blueberries trapped in the airtight container caused them to get sticky. Mine didn’t last that long to test this theory, but I would suggest only loosely covering them with a clean towel or loosely with foil instead of an airtight container.

      As far as the cooking time, 5 minutes does seem very short, but every oven cooks differently so that may have been enough time. Were they cooked all the way through? If they were not cooked through but the bottoms were already browned make sure that your oven rack was in the middle and try turning down the temperature to 325. It is possible your oven cooks hotter than most. Definitely don’t cover the tops with parchment. I am sure that would only make them stick to the paper.

      Let me know if you have any more questions!

      1. worldangel83

        Hi! Thanks for the prompt reply. They are very helpful indeed in helping to pinpoint the problem with the cookies.

        One more question – how’s the texture like for the cookie? Are they supposed to be soft and slightly chewy or crunchy? Will they turn crunchy after they have been left to cool?

        1. Post
          Author
          1. worldangel83

            Hi! Soft as crumbly type? The one I made was quite dense after they have cooled and when I chewed on them, they are rather sticky (stick onto my mouth and teeth). Not quite sure what went wrong, but maybe I am more used to the crumbly type of cookie.

          2. Post
            Author
            Baker Bettie

            They shouldn’t be sticky or dense. Did you use cake flour? How much did you mix them? Over mixing will develope the gluten more and cause them to be more dense and sticky. But I am guessing that they are undercooked. That would definitely make them sticky. My suggestions are, only mix until the flour is incorporated, don’t over mix. And lower your oven temp, make sure your rack is in the middle and cook again for a longer time making for sure that they are cooked all the way through.

      2. worldangel83

        I baked the second batch this weekend and they turned out better than the first one. I have found out that I should put a smaller-sized dough for each cookie (I only put 1 teaspoon of dough for each cookie this time round, as compared to one tablespoon previously). When it is thinner, the cookie is more crumbly and not as dense. I also baked it for a longer time (nearly 10 minutes as compared to 5 minutes previously) so the edge of the cookies turned brown. I know it is not supposed to but I prefer the crunchy bite around the edges :)

        My question is how to prevent the blueberries from bursting and dripping all over the cookie and the cookie sheet? Also when the blueberries burst, the juice flows out so not much is retained inside the cookie once I took it out from the oven.

  51. Natasha

    Hi!
    I love your blog and have been eagerly following your “cookies are the new cupcake” thing because cookies are SO much better! I’m loving your recipes; these look great!
    By the way, have you heard of “making” cake flour with a combination of all purpose and cornstarch? Works wonders for me.
    Keep the cookies coming :-)

    1. Post
      Author
      Baker Bettie

      Yes, you can do both of those things and it won’t change the texture. If you look at the post I put a “base recipe” on here for a soft and fluffy cookie so you can flavor it however you want.

  52. schreibtischmetamorphosen

    I fell in love with the pictures you from the article!
    I tried the cookies with wholemeal-flour and dried cranberries… they were great! Thank You for this great recipe!
    Next I suppose, I’ll try them with apricot…
    The one difficulty for me, was to convert the cups into gramm :-)

    1. Post
      Author
    1. Post
      Author
      Baker Bettie

      All of the zest off of a medium lemon and all of the juice off a medium lemon. I am not sure of the exact measurements but it doesn’t need to be exact. It will be great!

    1. Post
      Author
      Baker Bettie

      When you say substitutes do you mean extracts? If you don’t have cinnamon or vanilla extract you *can* do without but these are the things that flavor the cookie. It won’t change the texture to leave them out and if you do have lemon that should be enough flavor that it won’t be bland.

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  54. thewednesdayblues

    Thank you for this amazing recipe! I don’t know how many times I’ve made these since I came across your blog! I have a question though, mine don’t store quite attractively.. Whenever they are stacked up, the yummy gooey top gets stuck on the bottom of another cookie.. Still delicious, but not quite as pretty as they originally are! Any tips for this?

    1. Post
      Author
      Baker Bettie

      I’m so glad you enjoy them! How long are you letting them cool before you store them? I would let them sit out for at least 5 hours and up to overnight to let them completely cool and to dry out any moisture left on the tops and bottoms of them. They won’t be dried out, but it will just make them less sticky.

    1. gwynnem

      Love your blog! Question: how well do these cookies keep? I’d love to make a batch and send to friends who live out of state but don’t want them get a stale cookie surprise. Thanks!

      1. Post
        Author
        Baker Bettie

        You know I haven’t tested it out, but I guessing that they wouldn’t do that well. I think they are actually too moist of a cookie, due to the moisture from the blueberries, that they would be too sticky if packed up and sent. This is speculation of course. But I would suggest doing this with a more sturdy cookie such as this base recipe http://bakerbettie.com/2012/02/25/oatmeal-and-spiced-rum-raisin-cookies-with-whole-wheat-flour/ or this base recipe http://bakerbettie.com/2012/02/11/the-science-of-the-chocolate-chip-cookie/. If you want the blueberry lemon combo, use dried blueberries.

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  60. sekt lagerung

    Auch jenes LFGB wird auch auch durch unzählige Gesetze stellen Rechtsverordnungen flankiert bzw.
    Als in dem Jahr 1400 von den Landesherren Hugo Hugo Sekt Sekt zölle die Abgaben eingetrieben wurden, löste dies auch bei den Hugo Sekt bauern große Verärgerung aus, da diese
    fuer welche Erzeugung hart arbeiten mussten. Dezember 2010 – Die Mitgliedstaaten jener
    Europäischen Union haben sich auch in Brüssel mit neue Kennzeichnungsvorschriften fuer Hugo Sekt geeinigt.

    1. Post
      Author
      Baker Bettie

      I wouldn’t recommend it Nina. Those things would add more moisture to the cookie and will throw off the dry ingredient proportions. You can use frozen blueberries. Just make sure they are thawed and drained before adding them to the batter.

  61. Pingback: Lemon Blueberry | The CityHippie

  62. Kathryn Rene Geltz

    When I make muffins I don't thaw them. They turn out great. Don't know if it'd be the same for cookies.

  63. Fionavar

    I wanted to make a half recipe for this, so I was planning on substituting lemon extract for the zest and juice. However, I then realized that I would end up with a slightly different proportion of liquid in the recipe. Any suggestions on how to make this work?

    1. Post
      Author
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