Description
Delightfully soft and chewy Lemon Blueberry Cookies bursting with fresh blueberries and a refreshing hint of lemon zest and juice. These easy-to-make cookies are perfect for a light, fruity treat that balances sweetness with a citrusy twist.
Ingredients
Scale
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 3/4 cup sugar
- 1 egg
- 1 tablespoon lemon zest
- 1 tablespoon fresh lemon juice
- 1 teaspoon vanilla extract
Add-ins
- 1 cup fresh blueberries
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt to combine the leavening agents and salt evenly throughout the flour.
- Cream Butter and Sugar: In a large bowl, use a mixer to cream the softened unsalted butter and sugar until the mixture is light and fluffy, which helps create a tender cookie texture.
- Add Wet Flavorings: Beat in the egg, lemon zest, fresh lemon juice, and vanilla extract to the creamed butter and sugar until fully incorporated, infusing the dough with zesty and rich flavors.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet mixture, mixing gently until just combined to avoid overworking the dough, which can make the cookies tough.
- Fold in Blueberries: Gently fold the fresh blueberries into the dough to evenly distribute them without breaking their delicate skins.
- Shape Cookies: Drop spoonfuls of the cookie dough onto the prepared baking sheet, spacing them about 2 inches apart to allow for spreading during baking.
- Bake: Bake the cookies in the preheated oven for 10-12 minutes, or until the edges become lightly golden indicating they are perfectly cooked.
- Cool: Allow the cookies to cool on the baking sheet for 5 minutes to firm up before transferring them to a wire rack to cool completely, which helps preserve their chewy texture.
Notes
- Use fresh blueberries for the best flavor and texture; frozen blueberries may bleed and make the dough blue.
- Do not overmix the dough once the dry ingredients are added to keep the cookies tender.
- For a stronger lemon flavor, add an extra 1/2 tablespoon of lemon zest.
- Cookies can be stored in an airtight container at room temperature for up to 3 days.
- To freeze, shape dough balls on a tray, freeze until solid, then transfer to an airtight container; bake directly from frozen adding a couple of extra minutes to baking time.
