During the summer — when free time abounds — the time is ripe to reconnect with family and friends. Baking is one of my favorite ways to bring loved ones together, and these blueberry and raspberry lemon cookies are my go-to treat to bring to any barbecue, pool party or movie night. Easy to bake and packed with flavor, these cookies will leave all of your friends asking for the recipe. Though this treat will be a hit no matter the time of year, it’s especially perfect in the warm months when blueberries and raspberries are conveniently in season.
The dough itself has a hint of lemon that brings a tanginess to the sweet sugar cookie base, and the blueberries and raspberries bring a pop of refreshment to an already-moist cookie. Light yet cakey, these cookies are substantial enough that they leave you feeling like you had a heavier pastry.
What I particularly love about this recipe is how it motivates me to venture outside of classic chocolate chip cookies. With its simple steps, this recipe is accessible and encourages any cookie baker to try baking with a new variable — fruit. It also requires little shopping beforehand, as it incorporates mostly household ingredients.
Prep time: 20 minutes
Cook time: 12-15 minutes
Yields: Approx. 20 cookies
Ingredients:
- 2 ¾ cups all purpose flour *I highly recommend sifting the dough as it improves the dough’s texture*
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- 1 cup unsalted butter, melted and cooled
- 1 ¼ cup white granulated sugar
- ¼ cup light brown sugar
- Zest of two lemons
- 1 tablespoon freshly-squeezed lemon juice
- 1 large egg
- 1 egg yolk
- ½ cup fresh blueberries, frozen beforehand so they are easier to work with
- ¼ cup frozen raspberries, frozen beforehand
Instructions:
- Melt the butter in the microwave for 1 minute. Let cool for 10-15 minutes.
- Preheat the oven to 350 degrees Fahrenheit. Line cookie sheet with parchment paper or a silipad.
- In a medium mixing bowl, sift the flour. Add in baking soda, baking powder and salt.
- Pour the melted butter into a separate large mixing bowl. Add the sugar and brown sugar and mix until combined. Add the lemon juice, lemon zest, egg and egg yolk to the bowl. Mix until the dough is light in color.
- Incorporate the dry ingredients into the wet ingredients a little bit at a time. Fold using a rubber spatula. Mix until thoroughly combined. Add in the frozen blueberries and raspberries. Fold gently, as they will slightly color the dough. Do not overmix because it may cause the blueberries to pop.
- Use a cookie scoop or teaspoon to mold the cookies to your desired size — I prefer smaller cookies. Scoop eight cookie dough balls per baking sheet. Place the dough balls one inch apart. If the dough has become too warm to mold, place the pan into the fridge to cool for 5-10 minutes prior to baking — the cookies hold their shape and rise better when given time to chill.
- Bake for 14-18 minutes. Chilled dough may take longer to cook. Bake until the edges of the cookies are golden brown.
- Let the cookies cool on the cookie sheet before transferring to a cooling rack to finish cooling completely.
I hope that you enjoy learning how to spice up your recipe repertoire, and share these cookies with all who are craving a fresh delicacy this summer.
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