Sourdough lemon blueberry cookies are an easy spring and summer dessert recipe! They are light, fruity, yet perfectly tangy because they're sourdough! Here's our easy, from scratch recipe!
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I strongly believe that coordinating desserts to go with the season is really the best way to bake. I love all things lemon blueberry flavored. They don't even have to be in dessert foods for me to love them. Hence the lemon blueberry baked oatmeal recipe I created. Or, have you tried lemon blueberry sourdough bread?
Now, something you may not know about me (Olivia) is that I do baking on the side. I actually have an Instagram page (@thebakersdaughter__) where I post about my baked goods. Go check it out if you haven't yet!
A customer favorite is my lemon blueberry cake with lemon curd filling. That cake is actually what inspired this lemon blueberry cookie recipe. It is one of my favorite cakes. Sometimes, though I don't want to have to make a whole cake for dessert to get my lemon blueberry fix.
That's why this cookie recipe is a go to! Unlike a cake, lemon blueberry cookies come in perfect individual servings with the same delicious flavor. Try them out and you'll see why they're loved!
Why You'll Love These Sourdough Lemon Blueberry Cookies
- Easy - This recipe doesn't have any unique ingredients or steps. It is simple, straightforward and easy.
- Uses up discard - If you are running out of ideas to use up that sourdough discard, this recipe is great for that. It uses half a cup per batch (1 dozen) of cookies.
- Quick - If you are in a pinch and just need to whip up a dessert, this recipe is perfect for that. There is no fermentation time, and the bake time is only 10 minutes at most. I mean how much quicker can it get?!
- Versatile - The blueberries can be either fresh or frozen, the lemon juice can be fresh or concentrate. Use what you have on hand! That has become my motto, and I don't plan to ever stop.
Tips To Make Lemon Blueberry Cookies
- Mixing less is best - When folding in the dry ingredients, mix as little as possible! This will ensure that you don't add too much air into your batter and the cookies won't get too cakey and dry. Stop mixing when there are no flour streaks left in the batter.
- Gently Fold in the blueberries - Folding in add-ins avoids less color streaks in the batter. This applies to this recipe and really any recipe that calls for bright colored add-ins.
- Rinse frozen berries - Rinsing frozen berries goes along with the previous tip. When working with frozen blueberries, rinsing them first in cold water for a couple of rounds until the water turns lighter in color prevents your baked goods from getting a purple/blue hue from blueberries. Once washed, pat dry with a paper towel and gently fold them into the batter! Now there will be pretty spots with blueberries instead of the whole cookie turning blue.
- Soften the butter. Obviously, the easiest way to soften butter is to set it out at room temperature. However, if you're in a time crunch simply place the butter in the microwave in 10 second increments until soft but not melting.
- Don't use a terribly watery sourdough starter. Sourdough starter should be the consistency of thick pancake batter. If the discard is super watery and runny, that could affect the texture of your lemon blueberry cookies.
- Coat the blueberries in about 1 tbs of flour to prevent sinking and color spreading. It's an optional step, but if you want less color spreading then definitely don't skip this!
Ingredients
Softened Butter - Salted or unsalted works in this recipe. If using salted, just omit the salt that the recipe calls for.
Brown sugar - Light or dark, either works great!
All purpose flour
Baking soda
Baking Powder
Sourdough discard - Active sourdough discard also works in this recipe. I have used both when working with sourdough in cookies and there is no difference. Do whatever point your sourdough is at.
Lemon juice
Lemon zest
Vanilla extract
Egg yolks - Egg yolks help to make the cookie smooth and moist. They also help to bind the batter together so they are essential!
Blueberries - Fresh or frozen, both work great.
Tools You May Need
Large bowl
Measuring cups and measuring spoons
Parchment paper
How To Make Lemon Blueberry Cookies Step-by-Step
Start by creaming together the softened butter (I took mine out of the fridge and just heated it in the microwave for a few seconds to get it softened) and brown sugar until smooth, similar to the consistency pictured above.
Next, add in the two egg yolks, sourdough discard, vanilla extract, lemon juice, and zest and blend until you have a smooth and creamy consistency.
Once the batter looks like this, gently fold in the fresh or frozen blueberries until just combined. Be careful to not over-mix at this stage.
After the blueberries have been folded in, use an ice cream scoop to shape the batter onto a parchment lined baking sheet.
Bake for about 8-10 minutes in a 350-degree oven. The cookies are done when the middle is set and the edges are golden brown. Let the cookies cool slightly and then enjoy!
How To Store Lemon Blueberry Cookies
Store sourdough lemon blueberry cookies in an airtight container for 3 days before freezing them. I'd recommend arranging one level of cookies and then putting wax paper or parchment paper in between each layer you add into the airtight container.
Sourdough Cookie FAQs
Are sourdough cookies better for you than regular cookies?
Yes! Homemade sourdough cookies are better for you, especially if they are long fermented. The fermentation process can improve digestibility and is good for gut health.
Can I make cookies with an active sourdough starter?
Yes, cookies can be made with an active sourdough starter. Bubbly sourdough starter will add a good rise to your cookies while also improving gut health when paired with a long fermentation process.
Can you use sourdough discard for cookies?
Yes! Sourdough discard will create a perfectly fermented, tangy and sweet homemade cookie. Cookies made with sourdough discard also help to use up the sourdough starter you have on hand.
Lemon Blueberry Sourdough Cookies
These lemon blueberry cookies are fruity and slightly tangy from the lemon. They are a great way to use up that sourdough discard and perfect to welcome Spring!
Ingredients
- ½ cup unsalted butter (room temp)
- ¾ cup brown sugar (light or dark)
- ½ cup sourdough discard
- 1 ½ teaspoons vanilla extract
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
- 2 egg yolks
- 1 ¼ cup all-purpose flour
- ½ teaspoon salt
- ½ teaspoon baking soda
- 1 teaspoon baking powder
- 1 cup blueberries
Instructions
- Before starting, preheat your oven to 350-degrees.
- Start by creaming together the ½ cup unsalted butter and ¾ cup brown sugar until smooth.
- Next, add in the ½ cup sourdough discard, 2 egg yolks, 1 ½ teaspoons vanilla extract, 2 tablespoons lemon juice, and 1 teaspoon lemon zest. Mix until just combined.
- Thirdly, add in the dry ingredients of 1 ¼ cup all-purpose flour, ½ teaspoon of baking soda, 1 teaspoon of baking power, & half a teaspoon of salt. Fold into the batter until just combined and no more flour streaks are noticeable.
- Lastly, fold in the 1 cup of blueberries.
- Bake in your preheated oven for 8-10 minutes. We like taking ours out just before they are done baking so they stay gooey as they cool.
- Enjoy warm or at room temperature!
If you tried this recipe out and loved it, we would love to hear about it and receive a 5-star review from you!
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Rey'na says
This is my new go-to cookie recipe. So delish! I had fresh limes instead of lemons, but paired with the blueberries..Yum! Thank you!
Brickhouseongreen says
Ooo wow I love that you used limes instead of lemons! I'll have to try that out myself. Thanks Rey'na!
Kat says
How do you shape these cookies? Mine came out extremely sticky and soft.
This Hygge Home says
Hi! I'm sorry to hear that. Over mixing can cause a sticky dough. If you try this recipe again, gently fold in the dry ingredients and try to avoid over mixing to see if that helps.