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Fresh blueberry lemon maple cookies in a stack with one showing the front side with plump blueberries showing through.
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5 from 3 votes
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Fresh Blueberry Lemon Maple Cookies

Soft, cake-like cookies with fresh blueberries, bright lemon, and a touch of maple. Infusing the blueberries helps create a smooth, balanced flavor in every bite.
Prep Time1 hour 15 minutes
Total Bake Time28 minutes
Chill15 minutes
Total Time1 hour 58 minutes
Course: Cookies
Cuisine: American
Difficulty: Medium
Servings: 30 cookies
Calories: 126kcal
Author: Barbara Hall

Ingredients

Cookies

  • 1 cup (227 g) Butter unsalted room temperature
  • 1 cup (200 g) Sugar white
  • ½ teaspoon (0.5 teaspoon) Vanilla extract
  • 1 teaspoon (1 teaspoon) Lemon juice
  • ½ Tablespoon (0.5 Tablespoon) Escuminac maple syrup Great Harvest
  • 1 (1 ) Egg room temperature
  • 2 ½ cups (312.5 g) All-purpose flour
  • 1 teaspoons (1 teaspoons) Baking powder
  • ¼ teaspoon (0.25 teaspoon) Kosher Salt
  • 1 ½ Cup Infused blueberries

Infused

  • 1 ½ cup (222 g) Blueberries fresh
  • 1 Lemon zest
  • ½ Tablespoon (0.5 Tablespoon) Escuminac maple syrup Great Harvest

Instructions

INFUSE BLUEBERRIES

  • Zest and juice 1 lemon, reserving the juice for the cookie dough. In a bowl, add the blueberries, maple syrup, and lemon zest, then stir to coat. Let the blueberries sit for 1 to 2 hours, stirring occasionally to keep them evenly coated.
  • Do not add extra maple syrup, or the blueberries may release too much liquid and make the cookies too wet and soft.

COOKIES

  • Weigh or measure the sugar and set it aside. In another bowl, weigh or measure the flour, baking powder, and salt, then whisk to blend.
  • Cube the butter and add it to the mixer, then cream for about one minute. Add the sugar and mix on medium speed for three minutes. Next, add the vanilla extract, lemon juice, maple syrup, and egg, and mix until fully incorporated.
  • Add the flour mixture about a third at a time, mixing just until blended into the wet ingredients. Use a spatula to make sure all the flour is fully incorporated into the dough.
  • Add the infused blueberries to the dough and gently fold them in until evenly distributed. Try not to break the blueberries as you mix. Refrigerate the dough for 15 to 20 minutes.
  • Preheat the oven to 350°F (175°C or 180°C). Line two cookie pans with parchment paper and set aside.
  • Use a medium cookie scooper to place 12 scoops onto a cookie sheet pan. Bake for 13 to 15 minutes, until the bottoms are lightly browned around the edges.
  • Remove the cookies from the oven and let them sit on the pan for one to two minutes. They will be soft, so this gives them time to firm up. Then transfer them to a cooling rack.

Notes

  • Use firm blueberries so they hold up through infusing, mixing, and baking.
  • Do not skip the chill time. It helps the dough firm up and makes scooping easier.
  • Fold the blueberries in gently to keep them from breaking and adding extra moisture.
  • Do not add extra maple syrup when infusing the blueberries. Too much liquid at this stage will make the cookies overly soft once added to the dough.
  • Bake just until the bottoms are lightly browned. The cookies will continue to set as they cool.

Nutrition

Calories: 126kcal | Carbohydrates: 16g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 22mg | Sodium: 37mg | Potassium: 23mg | Fiber: 0.5g | Sugar: 8g | Vitamin A: 201IU | Vitamin C: 1mg | Calcium: 14mg | Iron: 1mg