Lemon Blueberry Cookies made with fresh blueberries, folded into a sweet lemon cookie dough! Soft pudding cookie recipe with lovely bright, fresh flavor from blueberries and lemon zest!
Make these blueberry cookies by using basic kitchen ingredients, plus a box of pudding to make them incredibly chewy and delicious! The combination of flavors and textures in these lemon blueberry cookies is simply divine, these are a treat you want to try!
Lemon & Blueberry Cookies
White Chocolate Chip Lemon Cookies seem to perfectly fix my craving for anything and everything lemon this time of year. Making this lemon cookie recipe is so simple, with minimal prep work and only 10 minutes to bake, you will have a heavenly dessert in no time. These lemon chocolate chip cookies are so light and fluffy, loaded with exquisite flavors, this cookie does not disappoint!
Crafted with care, the combination of tangy lemon zest, velvety white chocolate chips, and plump, fresh blueberries creates a tantalizing treat. The unique addition of vanilla or lemon pudding mix to the dough not only enhances the flavor but also ensures a moist and tender cookie that’s irresistible.
Lemon Blueberry Cookie Ingredients
Sugar: You need 1 cup of sugar to make these cookies perfectly chewy and sweet.
Butter: Add in ½ cup of butter, softened, to create wonderfully rich cookies.
Egg: Use 1 egg to help bind the ingredients together and give the cookies great texture.
Sour cream: For extra moisture and softness in this cookie dough, add ⅓ cup of sour cream.
Pudding: By adding in one 3.4-oz box of vanilla or lemon pudding mix will make these cookies taste incredible.
Salt: To balance all the flavors in this recipe, add in ½ teaspoon of salt.
Baking soda: Add ½ teaspoon of baking soda to help the cookies rise as they bake.
Flour: Use 2 cups of all-purpose flour for the structural base in this cookie dough.
Lemon zest: Adding in 2 tablespoons of lemon zest will give these cookies even more amazing flavor.
White chocolate chips: Using 1 cup of white chocolate chips will make sure each bite of these cookies is heavenly.
Blueberries: Use 1 cup of blueberries, fresh or frozen, rinsed and patted dry, for even more awesome taste.
How to make Blueberry Lemon Cookies
Prep
Begin by preheating the oven to 350 degrees. Next, line baking sheets with parchment paper or silicon mats and set aside.
Dough
Now, in a large bowl, cream together sugar and butter. Then add the egg, sour cream, pudding mix, salt and baking soda, mix until mixture is smooth.
After that, add flour, 1 cup at a time, mixing until smooth between additions. Stir in lemon zest and white chocolate chips.
Continue to create a shallow well in the center of the dough, add in blueberries. Very gently, fold the dough over several times, doing your best to not squash the berries.
Bake
Proceed to drop the dough by rounded tablespoonfuls, onto the prepared cookie sheets.
Then place in the preheated oven and bake for 10-11 minutes. Transfer to a cooling rack to completely cool.
Serve slightly warm (if desired) and enjoy!
Frequently Asked Questions
In creating delicious baked goods, home bakers often have questions about ingredient substitutions, the effects of those ingredients on texture and flavor, and techniques to achieve the best results. The following are answers to some common queries.
What can be used as an alternative to instant vanilla pudding mix in cookie recipes?
If the recipe calls for a vanilla pudding mix and that isn’t available, using a homemade mixture of milk powder, cornstarch, sugar, and vanilla extract can serve as a substitute. Alternatively, for a different flavor profile, instant lemon pudding mix can be used to complement the lemon zest already required in the recipe.
How does adding pudding mix to cookie dough affect the texture of the final product?
Incorporating pudding mix into cookie dough results in cookies that are softer and more tender. The cornstarch in the pudding acts as a softening agent, making the final product moist and extending its shelf life.
What is the role of lemon zest in baked goods, and can it be replaced with another ingredient?
Lemon zest brings a fresh, citrusy brightness to baked goods that can enhance other flavors. If lemon zest is unavailable, orange or lime zest can provide a similar zesty note, although the specific citrus flavor will be different.
How do you prevent blueberries from bleeding into the dough when making fruit cookies?
To prevent blueberries from bleeding into the dough, toss them lightly in flour before adding them to the mixture. This helps to create a barrier and absorb excess juice, keeping the blueberries intact during mixing and baking.
In what ways does the consistency of homemade pudding mix differ from store-bought?
Homemade pudding mix tends to have a less uniform texture compared to the finely powdered consistency of store-bought mixes. The homemade variant may also vary in flavor intensity and sweetness, depending on the specific quantities and types of ingredients used.
Can You Freeze Blueberry Cookies?
Freezing blueberry cookies effectively preserves their freshness for later enjoyment. To ensure optimal results, one should follow a meticulous process.
Initial Preparation:
- Ensure cookies cool completely post-baking.
- Flash-freeze the cookies on a baking sheet for about 20 minutes.
Storage:
- Place the cookies in a single layer inside an airtight container. If necessary, separate layers with wax paper to prevent sticking.
Freezing Duration:
- Blueberry cookies are best when consumed within 3 months of freezing.
Thawing:
- Thaw cookies at room temperature for several hours before serving.
Special Notes:
- Handle gently to maintain the structure and avoid crushing the blueberries.
- Refrain from decorating or icing cookies pre-freezing to prevent moisture buildup.
By adhering to these guidelines, the cookies will retain their texture and flavor in the freezer.
How to Store Cookies with Fresh Blueberries
Storing cookies with fresh blueberries requires careful handling to preserve their texture and flavor. Here are the best practices:
Room Temperature:
- Place cookies in a single layer in an airtight container.
- If stacking is necessary, use wax paper between layers to prevent sticking.
- Keep the container in a cool, dry place away from direct sunlight.
- Cookies stored this way will last for 2 to 3 days.
Refrigeration:
- For longer storage, refrigerate the cookies in the same manner as above.
- Chilled, they can last up to one week.
- To serve, let them come to room temperature or warm slightly for improved texture and taste.
Freezing:
- For long-term storage, freezing is an option.
- Wrap each cookie individually in plastic wrap.
- Place wrapped cookies in a heavy-duty freezer bag or an airtight container.
- Freeze for up to 3 months.
- To enjoy frozen cookies:
- Thaw at room temperature for about an hour.
- Alternatively, heat in the oven at 300°F for a few minutes until warmed through.
Note: Condensation can cause sogginess, so it’s important to thaw cookies properly.
Remember, cookies with fresh fruit are more prone to moisture, so check them regularly and consume promptly for the best quality experience.
Cookies with fresh fruit are amazing! Here are more to try:
- BEST FRUIT PIZZA COOKIES
- FROSTED BLUEBERRY COOKIES
- BLUEBERRY OATMEAL COOKIES
- BLACKBERRY OATMEAL COOKIES
- STRAWBERRY COOKIE RECIPES
- LEMON RASPBERRY COOKIE CUPS
- RASPBERRY CHOCOLATE CHIP COOKIES
- RASPBERRY ALMOND KISS COOKIES
- BLUEBERRY BANANA COOKIES
- STRAWBERRY THUMBPRINT COOKIES
- CRANBERRY MACADAMIA NUT COOKIES
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