If you’re searching for a bright, zesty treat that’s delightfully tender and bursting with fresh flavor, this Vegan Lemon Blueberry Cookies Recipe is exactly what you need. These cookies perfectly blend tangy lemon zest with juicy blueberries, all wrapped up in a soft, chewy vegan base. Whether you’re treating yourself to a cozy afternoon snack or impressing friends at a get-together, these cookies are sure to become a beloved staple in your baking repertoire.
Ingredients You’ll Need
Every ingredient in this recipe plays a crucial role, making these cookies beautifully balanced in flavor and texture. The components are straightforward and easy to find, each adding a little magic—from the bright lemon zest to the plump blueberries and the creamy vegan butter that gives the dough its irresistible softness.
- 188 g all-purpose flour: Provides the perfect structure, keeping the cookies tender yet sturdy enough to hold their shape.
- ½ teaspoon baking soda: Helps the cookies rise gently for a light texture.
- ¼ teaspoon baking powder: Adds a subtle lift to keep the cookies fluffy.
- ½ teaspoon sea salt: Balances sweetness and enhances the vibrant lemon flavor.
- 130 g vegan butter (room temperature): Makes the cookies rich and tender with a luscious crumb.
- 200 g granulated sugar: Sweetens the dough perfectly—using organic sugar gives it an even nicer depth and purity.
- 2 tablespoons lemon zest (freshly grated): Infuses bright citrus notes, making the cookies wonderfully fragrant.
- 40 g vegan yogurt (soy or coconut): Adds a touch of creaminess and keeps the texture soft and moist.
- 1 teaspoon freshly squeezed lemon juice: Boosts the lemon flavor, adding a fresh zing.
- ½ teaspoon vanilla extract: Brings warmth and depth to round out the flavors.
- ½ teaspoon almond extract (optional): Adds a subtle nutty aroma that complements blueberries beautifully.
- 110 g fresh blueberries (washed and dried): Bursts of juicy sweetness in every bite that make these cookies unforgettable.
How to Make Vegan Lemon Blueberry Cookies Recipe
Step 1: Prep Your Oven and Dry Ingredients
Start by preheating your oven to 175°C (350°F). Line two baking trays with parchment paper, so your cookies don’t stick and bake evenly. In a bowl, whisk together your flour, baking soda, baking powder, and sea salt—this ensures your dry ingredients are nicely combined without lumps.
Step 2: Infuse Sugar with Lemon Zest
In a separate large bowl, combine the granulated sugar with the freshly grated lemon zest. Use your fingertips to rub the zest into the sugar; this simple step releases the oils and infuses the sugar with vibrant citrus aroma, which truly makes the cookies sing.
Step 3: Cream Butter and Sugar
Add your softened vegan butter to the lemony sugar blend. Using an electric whisk or stand mixer, beat it for 2 to 3 minutes until light, fluffy, and airy. Then mix in the vegan yogurt, freshly squeezed lemon juice, vanilla, and almond extract (if using). This smooth, creamy mixture forms the luscious base of your cookie dough.
Step 4: Combine Dry Ingredients and Blueberries
Gradually add your dry flour mixture to the wet bowl. Use a spatula to gently fold everything together until the dough is just half mixed with visible flour lumps. Now carefully fold in the fresh blueberries to avoid bursting them. Continue mixing until the dough looks cohesive without overworking it, which keeps the cookies tender.
Step 5: Shape the Dough Balls
Divide your dough into about 60-gram balls—this should make 11 cookies. Place them spaced on your prepared baking sheets, leaving at least 2 inches between each cookie, so they have room to spread during baking but don’t end up stuck together.
Step 6: Bake and Shape the Cookies
Bake the cookies for 10 minutes, then take them out to gently round off the edges with a large cookie cutter if you want those perfect, clean circles. Pop them back in the oven for another 2 to 4 minutes until they’re just lightly golden around the edges. This step lends the cookies a charming, bakery-style finish.
Step 7: Cool on the Tray and Rack
Let the cookies cool on the baking sheets for five minutes—they’ll firm up a bit as they start to cool. Then slide the whole sheet of parchment paper with the cookies onto a wire rack to finish cooling for 15 to 20 minutes, so they set perfectly before you dive in.
Step 8: Store Properly
These Vegan Lemon Blueberry Cookies Recipe beauties stay fresh at room temperature for up to three days in an airtight container, but you can extend their life by refrigerating them for up to a week because of the fresh berries inside.
How to Serve Vegan Lemon Blueberry Cookies Recipe
Garnishes
For an extra special touch, sprinkle some powdered sugar on top or zest a little more fresh lemon over the cookies just before serving. A few mint leaves also make a lovely, fresh garnish that complements the citrus and fruit beautifully.
Side Dishes
Pair your lemon blueberry cookies with a hot cup of herbal tea, like chamomile or a light green tea, to enhance the citrus notes gently. A scoop of vegan vanilla ice cream or a dollop of dairy-free whipped cream also makes for an irresistible dessert combo.
Creative Ways to Present
Why not turn these cookies into mini ice cream sandwiches with your favorite vegan ice cream? Stack them on a pretty serving platter with edible flowers or serve them inside small parchment bags tied with twine for charming gift ideas that friends and family will adore.
Make Ahead and Storage
Storing Leftovers
Stored in an airtight container at room temperature, your cookies will stay tender and fresh for about 3 days. Keep in mind that the fresh blueberries mean they won’t last as long as some other cookies, so enjoy them soon for the best flavor.
Freezing
If you want to keep these cookies around longer, freezing is a great option. Place them in a single layer on a tray to freeze until solid, then transfer to a freezer-safe container or bag. They’ll keep well for up to 2 months without losing that delightful lemon-blueberry freshness.
Reheating
To enjoy them fresh from frozen, let the cookies thaw at room temperature or warm them gently in a 150°C (300°F) oven for about 5 minutes. This revives their softness and brings out all those wonderful fresh flavors as if they were just baked.
FAQs
Can I use frozen blueberries for the Vegan Lemon Blueberry Cookies Recipe?
It’s best to use fresh blueberries to avoid the dough becoming too wet. If you only have frozen berries, thaw and pat them dry thoroughly before mixing to reduce moisture.
Is almond extract necessary in this recipe?
Almond extract is optional but highly recommended. It adds a delightful, subtle nutty aroma that pairs beautifully with lemon and berries, making the cookies taste even more special.
Can I substitute the vegan butter with coconut oil?
You can use solid coconut oil, but be aware it might slightly change the texture and flavor, giving a hint of coconut in the final cookies. For the softest texture, vegan butter is preferred.
What type of vegan yogurt works best?
Unsweetened soy or coconut yogurt works perfectly here, providing creaminess without adding extra sweetness or competing with the lemon and blueberry flavors.
How do I keep the cookies from flattening too much?
Make sure your dough balls are chilled before baking or be careful not to over-mix the dough. Also, rounding the edges with a cookie cutter halfway through baking helps maintain the perfect round shape and thickness.
Final Thoughts
Give this Vegan Lemon Blueberry Cookies Recipe a try and you’ll discover a delightful new favorite that’s bursting with fresh flavor and tender, melt-in-your-mouth texture. Whether you’re baking for yourself, family, or friends, these cookies bring sunshine and joy into every bite—perfect for any time you crave a sweet and zesty treat. You’ll be so glad you made them!
Print
Vegan Lemon Blueberry Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 11 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegan
Description
These Vegan Lemon Blueberry Cookies offer a delightful combination of zesty lemon and fresh blueberries in a soft, fluffy cookie. Perfectly balanced with a hint of vanilla and almond extract, these dairy-free treats are light, flavorful, and ideal for a refreshing snack or dessert. The cookies have a tender crumb, slightly golden edges, and a beautiful round shape achieved by a unique baking technique. Easy to prepare and made with wholesome ingredients, they are perfect for vegan and dairy-free diets.
Ingredients
Dry Ingredients
- 188 g all-purpose flour (plain flour)
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- ½ teaspoon sea salt
Wet Ingredients and Flavorings
- 130 g vegan butter (from a block), room temperature
- 200 g granulated sugar (use organic if in the US)
- 2 tablespoons lemon zest (freshly grated)
- 40 g Greek-style yogurt or skyr (or regular unsweetened soy or coconut yogurt)
- 1 teaspoon lemon juice (freshly squeezed)
- ½ teaspoon vanilla extract
- ½ teaspoon almond extract (optional)
Fruit
- 110 g fresh blueberries (washed and dried)
Instructions
- Prepare: Preheat your oven to 175°C (350°F). Line 2 baking trays or cookie sheets with parchment paper and set aside. In a mixing bowl, whisk together the flour, baking soda, baking powder, and sea salt, and set aside.
- Flavor the Sugar: Add the granulated sugar and lemon zest to a separate large mixing bowl. Use your fingertips to rub the zest into the sugar to release the citrus oils and fragrance.
- Cream Butter and Sugar: Add the vegan butter to the sugar mixture and use an electric whisk or stand mixer to whisk for 2-3 minutes until light and airy. Then, add the yogurt, lemon juice, vanilla extract, and almond extract (if using), and whisk again until fully combined.
- Mix Dry Ingredients and Blueberries: Add the dry ingredients to the wet mixture. Use a spatula to gently bring the mixture together until it is about half mixed, with visible lumps of flour remaining. At this point, fold in the fresh blueberries carefully to avoid crushing. Continue mixing until there are no visible clumps of flour.
- Shape the Dough: Divide the dough into approximately 60g balls, which will yield 11 cookies. Place the dough balls spaced at least 2 inches apart on the prepared baking sheets.
- Bake and Shape: Bake the cookies for 10 minutes, then remove from the oven. Using a large cookie cutter, gently round off the edges of each cookie to create a neat circular shape. Return the cookies to the oven and bake for an additional 2-4 minutes, until the edges are lightly golden. Let the cookies cool on the sheets for about 5 minutes.
- Cool Completely: Carefully transfer the parchment paper with the cookies onto a cooling rack. Allow the cookies to cool for another 15-20 minutes until they reach room temperature before serving.
- Storage: Store the cookies in an airtight container at room temperature for up to 3 days. Due to the fresh blueberries, they will keep well for up to a week if refrigerated.
Notes
- Using freshly grated lemon zest is key for a bright lemon flavor.
- Handle blueberries gently to prevent them from bursting and coloring the dough too much.
- Almond extract is optional but adds a lovely complementary flavor to lemon and blueberry.
- Rounding off the cookies after initial baking helps achieve a professional, uniform look.
- Store in airtight containers to maintain freshness and prevent sogginess.
- These cookies are best enjoyed at room temperature.
