Description
These Best Ever Blueberry Cookies are soft, tender, and bursting with fresh blueberries. Perfectly balanced with a hint of lemon zest, these delightful cookies bake up with golden edges and a moist crumb, making them an irresistible treat for any time of day.
Ingredients
Scale
Cookie Dough
- 1/2 cup unsalted butter
- 3/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
Filling
- 1 cup fresh blueberries
- 1 tablespoon cornstarch
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugar: In a large bowl, cream together the unsalted butter and granulated sugar until the mixture is light and fluffy, which helps create a tender cookie texture.
- Add Wet Ingredients: Beat in the egg, vanilla extract, and lemon zest into the creamed butter and sugar until fully blended, infusing the dough with bright, fresh flavors.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt to ensure the rising agents and seasoning are evenly distributed.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, mixing until just combined to avoid overworking the dough and keep cookies tender.
- Prepare Blueberries: Toss the fresh blueberries gently with cornstarch in a small bowl to coat them; this prevents the berries from sinking in the dough or bleeding too much during baking.
- Fold Blueberries into Dough: Gently fold the coated blueberries into the cookie dough to evenly disperse them without crushing the berries.
- Scoop Dough: Using a tablespoon, scoop balls of dough onto the prepared baking sheet, spacing them about 2 inches apart to allow for spreading.
- Bake: Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are set and the tops have a slight golden hue, indicating they are fully baked.
- Cool Cookies: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely, helping them firm up and develop the perfect texture.
Notes
- For best results, use fresh, ripe blueberries rather than frozen to avoid excess moisture in the dough.
- Do not overmix the dough after adding the flour to keep the cookies tender and soft.
- If blueberries bleed too much during baking, tossing them with a little extra cornstarch can help reduce color spreading.
- Store cookies in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
- You can substitute lemon zest with orange zest for a different citrus flavor.
