Lemon Blueberry Cookies 

If you’re craving something sweet and tangy, these soft Lemon Blueberry Cookies are just what you need! With the secret ingredient, instant lemon pudding mix, they’re perfectly soft, chewy, and bursting with lemon flavor. Add in fresh blueberries, lemon zest and you’ve got a cookie that’s both refreshing and irresistible.

These blueberry lemon cookies are the ultimate combination of citrusy zing and berry goodness. The smooth, soft texture from the pudding mix pairs so well with the burst of blueberries, making every bite a delight.

The best part? This blueberry cookie recipe is super simple to make. Whether you're baking for a special treat or just because, these cookies will quickly become your go-to indulgence! Get ready for a new favorite that’s sure to impress.

Why You’ll Love These Lemon Blueberry Cookies

Get ready to fall in love with these Lemon Blueberry Cookies—they’re soft, chewy, and bursting with that perfect balance of tangy lemon and sweet blueberries!

The instant lemon pudding mix is my secret to keeping them moist and full of flavor. Seriously, every bite feels like a little burst of sunshine!

If you’re a fan of blueberry lemon cookies, this recipe is definitely one to add to your baking rotation. Easy to make, totally delicious, and perfect for sharing (or not, no judgment here!). Trust me, once you try these, you’ll be hooked!

The Secret of Instant Lemon Pudding Mix these berry Cookies

When it comes to achieving that soft, melt-in-your-mouth texture in your lemon blueberry cookies, instant lemon pudding mix is the secret weapon. This magical ingredient not only adds a vibrant citrus flavor but also keeps your cookies incredibly moist and chewy. Unlike the cook-and-serve variety, instant pudding mix blends seamlessly into the dough, giving you consistent results every time.

Beyond flavor, the pudding mix enhances the structure of your cookies, ensuring they stay soft for days. It’s the key to achieving that bakery-quality texture right in your kitchen. Paired with fresh blueberries, it creates a perfect balance of tart and sweet in every bite.

Don’t have lemon pudding mix? No problem! Substitute with vanilla pudding mix and add extra lemon zest or lemon extract to recreate that signature tang. This simple swap still delivers irresistible soft lemon blueberry cookies that everyone will love.

What’s in this Lemon Blueberry Cookies recipe?

Each ingredient in this recipe plays a vital role in creating the soft, chewy, and flavorful Lemon Blueberry Cookies. Let’s break them down to show why they’re important and how they work together to deliver that perfect bite every time!

Unsalted Butter: Butter adds richness and a melt-in-your-mouth texture. Use softened butter for a smooth, creamy dough.

White Sugar: White sugar is essential for sweetness and helps the cookies achieve their soft texture. It also contributes to the slight crispness along the edges when baked.

Light Brown Sugar: Brown sugar adds caramel flavor and moisture, keeping the cookies soft and chewy. The mix of white and brown sugar creates the perfect balance.

Instant Lemon Pudding Mix: The secret ingredient! This dry mix infuses a bright and tangy lemon flavor into the cookies while also enhancing their softness.

Eggs: Eggs provide structure and moisture to the cookies. Using room-temperature eggs helps them blend evenly into the dough for a smoother texture.

All-Purpose Flour: Flour gives the cookies structure, making them sturdy yet soft and tender.

Baking Soda: This leavening agent helps the cookies rise and gives them their soft, chewy texture.

Salt: A touch of salt balances the sweetness and enhances the overall flavor, making the lemon and blueberry flavors pop.

Fresh Blueberries: Juicy blueberries add a fruity flavor that complements the tangy lemon. Gently fold them into the dough to avoid crushing.

Grated Lemon Zest: Lemon zest enhances the citrus flavor, making each bite bright and tangy. Freshly grated zest is key for the best taste.

Step-by-Step Instructions for Baking Perfect Cookies

Substitutions and Variations

Looking to switch things up or adapt the recipe? Here are some easy ingredient substitutions and fun variations to try.

• Vanilla Pudding Mix: If you’re out of lemon pudding mix, use vanilla pudding mix and add extra lemon zest or a few drops of lemon extract for that citrusy punch.
• White Chocolate Chips: Stir in for a creamy sweetness that complements the lemon and blueberries.
• Chopped Macadamia Nuts: Add a buttery crunch that pairs beautifully with tangy lemon and juicy berries.
• Raspberries or Dried Cranberries: Swap blueberries for these fruits to create a new flavor profile.

Tips for Making the Best Lemon Blueberry Cookies

Ready to bake cookies that everyone will be raving about? Here’s how to make your lemon blueberry cookies turn out perfectly every time:

Why Instant Pudding Mix Matters

Trust me, this instant pudding mix is the game-changer here! Skip the cook-and-serve kind—it’s not the same. Instant pudding gives your cookies that ultra-soft, melt-in-your-mouth texture.

Avoid Dense Cookies with This Flour Trick

Ever had cookies that felt like bricks? The secret? Spoon and level your flour into the measuring cup instead of scooping directly. Too much flour = dense cookies.

Room Temp Ingredients Are Key

Wondering why your dough feels off? Make sure your butter and eggs are at room temperature. They mix better, creating a smooth dough and ensuring even baking.

Don’t Overmix the Dough

Stirring like crazy? Stop! Overmixing after adding the dry ingredients can make your cookies tough. A gentle mix is all you need for soft and chewy perfection.

Dealing with Sticky Dough

IIf your dough feels too soft or sticky, simply pop it in the fridge for 30 minutes. This step will help chill the dough, preventing the cookies from spreading too much while baking.

Soft and Chewy Every Time

For those dreamy, bakery-style soft cookies, slightly underbake them. They may appear slightly underdone at first, but they will firm up beautifully as they cool.

These tips will have you baking the best blueberry lemon cookies that are soft, chewy, and bursting with flavor!

How to Store and reheat leftovers

To keep your lemon blueberry cookies fresh and soft, proper storage is key! 

For unbaked dough: scoop it into balls and freeze on a baking sheet until firm. Transfer to a freezer bag, and store for up to 3 months. When ready to bake, pop the dough directly into the oven, adding 1-2 minutes to the bake time.

For baked cookies: store them in an airtight container at room temperature for 3-4 days. To extend freshness, refrigerate them for up to a week, or freeze for up to 3 months. Keep these cookies soft by reheating at 300°F for 4 to 5 minutes!

FAQ About Lemon Blueberry Cookies

1. What can I use instead of lemon pudding mix?

No lemon pudding mix? No problem! Swap it with vanilla pudding mix and amp up the flavor by adding 1-2 teaspoons of lemon extract or extra lemon zest. Your cookies will still have that irresistible citrusy kick.

2. Can I use frozen blueberries?

Yes, frozen blueberries are a great option! Just toss them into the dough straight from the freezer. This keeps the extra moisture in check and prevents soggy cookies.

3. Can I use dried blueberries?

Sure! Dried blueberries work too. For the best texture, soak them in warm water for about 10 minutes, then pat them dry before mixing into the dough.

4. Can I add mix-ins like chocolate chips or nuts?

Definitely! White chocolate chips, chopped almonds, or macadamia nuts take these cookies to the next level. Get creative with your favorite add-ins!

5. Can I make these cookies gluten-free?

Yes, just swap the all-purpose flour with a 1:1 gluten-free baking flour, and you’re good to go.

Best Kitchen Tools 

Mixing Bowls: For combining wet and dry ingredients effortlessly.

Electric Mixer: Ensures smooth creaming of butter and sugars for soft cookies.

Zester: To add fresh lemon zest, enhancing the citrus flavor.

Measuring Cups and Spoons: For precise measurements of flour, sugar, and other ingredients.

Baking Sheet: Provides a flat surface for even cookie baking.

Parchment Paper: Prevents sticking and ensures easy cleanup.

Cookie Scoop: Helps create evenly-sized dough balls for uniform baking.Spatula: Ideal for gently folding in fresh blueberries without breaking them.

Loved the Cookies? Leave a Rating!

Enjoyed this Lemon Blueberry Cookie recipe? Let us know how it turned out by leaving a rating! We’d love to hear your thoughts and see how much you loved these cookies!

Lemon Blueberry Cookies

Madhu

If you’re craving something sweet and tangy, these soft Lemon Blueberry Cookies are just what you need! With the secret ingredient, instant lemon pudding mix, they’re perfectly soft, chewy, and bursting with lemon flavor. Add in fresh blueberries, lemon zest and you’ve got a cookie that’s both refreshing and irresistible.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 10 minutes mins

Course Dessert, Side Dish

Cuisine American

Servings 24 Cookies

Calories 120 kcal

Equipment

• Mixing bowls
• Electric hand mixer
• Zester
• Measuring cups and spoons
• Baking sheet
• Parchment paper

Ingredients

  

1x2x3x

• 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 chopped
• 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

Instructions

 

• Heat the oven to 350°F and prepare a baking sheet by lining it with parchment paper.
• In a medium size bowl, combine the flour, baking soda, and salt. 
• In a separate large mixing bowl, beat the softened butter, white sugar, and brown sugar together until creamy and fluffy. Mix in the dry lemon pudding mix until fully incorporated.
• Add the eggs, one at a time, mixing well after each addition. Mix in the dry lemon pudding mix and lemon zest until fully incorporated.
• Gradually add the dry mixture to the wet ingredients, stirring just until the dough forms. Do not overmix.
• Carefully fold in the blueberries without crushing them.
• Scoop the dough into tablespoon-sized balls and place them on the lined baking sheet, spacing them 2 inches apart.
• Bake in the preheated oven for 10 to 12 minutes, or until the edges are firm and lightly golden.
• Allow the cookies to cool on the baking sheet for a few minutes before moving them to a wire rack to finish cooling.

Notes

1. Make sure to use instant pudding mix and not the cook-and-serve version for the best texture.
2. Spoon and level your flour into the measuring cup instead of scooping directly to avoid dense cookies.
3. Make sure your butter and eggs are at room temperature for easier mixing and a smoother dough.
4. If your dough feels too soft or sticky, chill it for 30 minutes before scooping to prevent spreading during baking.
5. For extra soft cookies, slightly underbake them. They’ll firm up as they cool.

Nutrition

Serving: 1 cookieCalories: 120kcalCarbohydrates: 15gProtein: 1gFat: 7gSaturated Fat: 4gSodium: 50mgFiber: 0.5gSugar: 9g

Keyword Baking, Cookie Dough, Fresh Blueberries, Lemon Blueberry Cookies

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