Lemon Blueberry Cookies (Edit recipe)

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These Lemon Blueberry Cookies are soft and chewy lemon-flavored sugar cookies packed with fresh blueberries, topped with a simple blueberry jam and a delicious streusel. This cookie recipe is easy to make and the dough doesn't require chilling. The outside of these cookies has a slight crunch thanks to the lemon zest in the dough and the inside is soft and chewy and bursts with blueberry flavor. I add a quick blueberry jam on the top of these cookies to create more blueberry flavor and then top them with a brown sugar streusel!

30 minutes

20 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	250
Fat:	12 g
Carbohydrates:	32 g
Protein:	7 g
Cholesterol:	30 g
Sodium:	104 mg
Fiber:	1 g
Sugars:	16 g
Calculated per serving.

Serves: 12

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Process

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat the oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper. Make the jam by combining the blueberries with the sugar in a microwave-safe bowl.
Microwave for 1 minute and then let cool in the refrigerator.
Prepare the mixture. In a small bowl, add the flour, brown sugar, and the cold butter.
Use your hands, or a fork, to combine the ingredients until they form coarse crumbs.
Prepare the dough. In a large bowl, combine the softened butter, brown sugar, and lemon zest. Use an electric mixer to beat well until creamy and smooth. Add the lemon juice and egg and continue to mix. Add the flour, baking powder, baking soda, and salt. Mix until the dry ingredients are well incorporated.
Gently fold in the fresh blueberries, mixing carefully so they do not burst. Using a cookie scoop, form the cookies and place on the prepared baking pan. Shape each cookie into a round form and make a small indentation in the middle of the dough top with a spoon or your finger.
Place a small amount of the jam into the indentation of the cookie. Sprinkle the top with the streusel.
Bake for 15-18 minutes, or until they are golden brown on the edges and the streusel is crispy. Cool on the baking sheet for 5 minutes and then move them to a wire rack.