Bright Lemon‑Blueberry Cookie Nuggets

Bright Lemon‑Blueberry Cookie Nuggets are soft, chewy, bite-sized cookies infused with the refreshing zing of lemon and bursting with juicy blueberries. These delightful cookies are the perfect pick-me-up for warm weather, offering a sunny flavor combination that’s ideal for picnics, tea time, or anytime snacking.

Why You’ll Love This Recipe

These cookie nuggets are simple yet irresistible. Here’s what makes them a must-try:

• Light and chewy with a bright citrus flavor.
• Fresh blueberries add bursts of natural sweetness.
• Quick and easy to bake in under 25 minutes.
• Bite-sized and perfect for sharing or portion control.
• A great way to enjoy seasonal fruit in a sweet, soft cookie.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• 1/2 cup butter, softened
• 3/4 cup sugar
• 1 egg
• 1 tablespoon lemon juice
• 1 teaspoon lemon zest
• 1 1/4 cups all-purpose flour
• 1/4 teaspoon baking soda
• 1/2 cup fresh blueberries
• Pinch of salt

Directions

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a mixing bowl, cream together the softened butter and sugar until light and fluffy.
3. Beat in the egg, lemon juice, and lemon zest until well combined.
4. Stir in the flour, baking soda, and a pinch of salt to form the dough.
5. Gently fold in the fresh blueberries, being careful not to crush them.
6. Drop spoonfuls of dough onto the prepared baking sheet, spacing them slightly apart.
7. Bake for 10–12 minutes or until the edges are lightly golden.
8. Allow cookies to cool on the pan before serving.

Servings and timing

• Prep Time: 10 minutes
• Cooking Time: 12 minutes
• Total Time: 22 minutes
• Servings: 18 cookie nuggets
• Calories: 110 kcal per serving

Variations

• Glaze finish: Drizzle with a simple lemon glaze for extra zing.
• Berry switch: Substitute with raspberries or chopped strawberries.
• Herbal note: Add a pinch of fresh thyme or basil for a unique twist.
• Whole grain: Use half whole wheat flour for a more hearty texture.
• Vegan version: Replace the egg with a flax egg and use plant-based butter.

Storage/Reheating

• Storage: Store in an airtight container at room temperature for up to 3 days.
• Refrigeration: Extend freshness by storing in the fridge for up to 5 days.
• Freezing: Freeze baked cookies or raw dough balls for up to 2 months. Thaw before baking or serving.
• Reheating: Gently warm in a low oven if desired for a fresh-out-of-the-oven feel.

FAQs

Can I use frozen blueberries?

Yes, but do not thaw them first to prevent excess moisture.

What kind of lemon should I use?

Fresh lemon juice and zest provide the best flavor.

How do I prevent blueberries from bursting?

Fold them gently into the dough and avoid overmixing.

Can I make these without lemon?

Yes, but the lemon adds essential brightness—consider using orange as a substitute.

What’s the best way to portion the dough?

Use a small cookie scoop or tablespoon for even nuggets.

Are these cookies soft or crispy?

They are soft and chewy with lightly golden edges.

Can I double the recipe?

Yes, simply double all ingredients and bake in batches.

Are these cookies good for lunchboxes?

Absolutely—they hold up well and offer a fruity, tangy bite.

Can I add nuts?

Yes, finely chopped almonds or walnuts complement the flavors well.

Do these cookies spread much?

They spread slightly, so leave space between each on the baking sheet.

Conclusion

Bright Lemon‑Blueberry Cookie Nuggets are a cheerful, easy-to-make dessert that delivers fresh summer flavor in every bite. Whether you’re baking for a picnic, potluck, or just a midweek treat, these cookies offer a soft, fruity, and zesty option that’s sure to please. A perfect blend of citrus and berry goodness, they’re a seasonal staple for sweet snacking.

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