This Soft Whole Grain Lemon Blueberry Cookie Recipe will surely win over your taste buds! You can pretty much get blueberries year-round at the grocery store, however, there is something so amazing about using your fresh blueberries when they are in season!
This is the taste of summer combined into one AMAZING cookie! You get a perfect fresh blueberry flavor with a burst of lemon throughout each bite, this quickly became one of the kid’s favorite cookie recipes. And it is WAY healthier than anything you can buy at the store!
Soft Wheat For Baked Goods
When it comes to whole wheat flour for baked goods such as cookies, brownies, and cakes my first choice of whole grain flour is soft white whole wheat. Pretty much for any of my supper sweet treats, the soft wheat makes a big difference in texture!
Whenever I make cookies with soft white wheat it just creates amazing chewy cookies. Soft wheat has the softness of all-purpose flour (in my opinion) and all the benefits you love about whole grains!
Frozen Blueberries Or Fresh Blueberries
For these lemon blueberry cookies, you can definitely use frozen blueberries, however, I prefer fresh. They don’t release a bunch of liquid from the blueberries during the defrosting process. Which also makes the cookie look clean and fresh.
If frozen blueberries, are all you have on hand then just make sure that they are fully defrosted before using, so you can make sure the excess liquid is not added to your blueberry lemon cookies.
Soft Whole Grain Lemon Blueberry Cookie Recipe
Ingredients
- ¾ c. pure organic cane sugar
- 1 stick of butter at room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon lemon extract
- 1 tablespoon lemon juice
- 1 large egg at room temperature
- 2 1/2 cups soft white wheat
- ½ teaspoon kosher salt
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- ¾ cup fresh blueberries
- sugar for rolling
Instructions
- Preheat oven to 350ºF
- Using a hand mixer or stand mixer, start by adding the butter, vanilla extract, egg, sugar, and lemon juice to the mixing bowl.
- Using a whisk attachment, fully whisk wet ingredients together until fully incorporated.
- Now it’s time for your dry ingredients!
- Add in your salt, baking soda, and baking powder and whisk into wet ingredients at medium speed.
- Switch to your paddle attachment if using a stand mixer, and add your flour 1/2 cup at a time.
- For best results keep the mixer on low speed as you add our flour.
- Once the flour is fully incorporated, grab your blueberries and carefully fold them into the cookie dough, try not to mash the blueberries.
- Line your baking sheet with parchment paper
- Now it is time to shape your cooking dough balls, roll them into heaping 1 Tbs. ball size, and fully cover them in sugar by rolling your dough ball into your sugar for rolling.
- Place in oven and bake for 15-16 minutes, the sides should turn slightly brown so your cooking time may vary.
- Let cool on a cookie sheet for 5 minutes, then move to a cooling rack for 15-20 minutes.
- You can store them in an airtight container once they have fully cooled.
Sugar
This recipe doesn’t require any brown sugar. Normally if a recipe does, I will substitute a lot of my cookies with coconut sugar and some molasses. For this recipe though, I used Pure Raw Organic Dehydrated Cane Sugar
Organic dehydrated Cain Sugar is made from the evaporation of sugar cane juice. It is not refined like white sugar, I get the super fine version and use it on occasion in my baking, as I mostly try to stick to other natural sweeteners.
For this recipe though, the organic pure cane sugar just brings out the best taste.
Equipment
- Hand Mixer or Stand Mixer
- Cookie Sheet
- Parchment Paper
- Spatula
Soft Whole Grain Lemon Blueberry Cookie Recipe
¾ c. pure organic cane sugar
1 stick of butter at room temperature
1 teaspoon vanilla extract
1 teaspoon lemon extract
1 tablespoon lemon juice
1 large egg at room temperature
2 1/2 cups soft white wheat
½ teaspoon kosher salt
½ teaspoon baking soda
¼ teaspoon baking powder
¾ cup fresh blueberries
sugar for rolling
Instructions:
Preheat oven to 350ºF
- Using a hand mixer or stand mixer, start by adding the butter, vanilla extract, egg, sugar, and lemon juice to the mixing bowl.
- Using a whisk attachment, fully whisk wet ingredients together until fully incorporated.
- Now it’s time for your dry ingredients! Add in your salt, baking soda, and baking powder and whisk into wet ingredients at medium speed.
- Switch to your paddle attachment if using a stand mixer, and add your flour 1/2 cup at a time.
- For best results keep the mixer on low speed as you add our flour.
- Once the flour is fully incorporated, grab your blueberries and carefully fold them into the cookie dough, try not to mash the blueberries.
- Line your baking sheet with parchment paper
- Now it is time to shape your cooking dough balls, roll them into heaping 1 Tbs. ball size, and fully cover them in sugar by rolling your dough ball into your sugar for rolling.
- Place in oven and bake for 15-16 minutes, the sides should turn slightly brown so your cooking time may vary.
- Let cool on a cookie sheet for 5 minutes, then move to a cooling rack for 15-20 minutes.
- You can store them in an airtight container once they have fully cooled.
That is it!
This is the perfect treat for spring and summer! If you are like me, you are always looking for healthier cookie recipes!
I spend a lot of time researching and turning recipes into just that, healthier versions!
So, if you enjoyed this recipe, you may also enjoy the recipes below!
The Best Blueberry Pie Recipe (That Is Not Runny)
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