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Single Zesty Blueberry Lemon Cloud Cookie with visible blueberries and lemon zest, on a rustic background.

Zesty Blueberry Lemon Cloud Cookies

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Imagine biting into a cookie that’s a perfect symphony of sweet and tangy, with bursts of juicy blueberries and bright lemon zest dancing on your palate. These Zesty Blueberry Lemon Cloud Cookies are exactly that – soft, chewy, and irresistibly refreshing. They’re a delightful treat for any occasion, from a sun-drenched afternoon snack to a comforting dessert after a long day. Easy to make and even easier to devour, these cookies bring a little ray of sunshine into every bite, promising a delightful escape with their vibrant flavors and melt-in-your-mouth texture.

  • Total Time: 33 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 1/2 cup (113g) unsalted butter, softened
  • 3/4 cup (150g) granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon lemon zest (from 1-2 lemons)
  • 1 1/2 cups (180g) all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup (150g) fresh blueberries, gently rinsed and patted dry

Instructions

  1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone baking mat.
  2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Use an electric mixer for best results.
  3. Beat in the egg, vanilla extract, fresh lemon juice, and lemon zest until well combined, scraping down the sides of the bowl as needed.
  4. In a separate medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
  6. Gently fold in the fresh blueberries by hand using a spatula. Mix just enough to distribute them evenly without crushing them.
  7. Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart. For uniform cookies, use a cookie scoop.
  8. Bake for 10-12 minutes, or until the edges are lightly golden and the centers are just set. Do not overbake to keep them soft and chewy.
  9. Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
  10. Serve and enjoy your delightful sweet and tangy blueberry lemon cookies.

Notes

For an extra burst of lemon, you can drizzle a simple glaze made from powdered sugar and lemon juice over the cooled cookies. Chilling the dough for 20-30 minutes before baking can help prevent spreading. If using frozen blueberries, do not thaw them; add them directly to the dough and bake for an extra minute or two.

  • Author: Cook Reel ™
  • Prep Time: 15 minutes
  • Cook Time: 18 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 serving (approximately 3-4 cookies)
  • Calories: 320
  • Sugar: 35g
  • Sodium: 240mg
  • Fat: 16g
  • Saturated Fat: 9g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 42g
  • Fiber: 2g
  • Protein: 4g
  • Cholesterol: 55mg

Find it online: https://cookreel.com/sweet-tangy-blueberry-lemon-cookies-recipe/

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