Description
These Lemon Blueberry Cookies offer a delightful combination of tart lemon and sweet blueberries in a soft, tender cookie. Perfect for a refreshing treat, these cookies are easy to bake and ideal for any occasion.
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) and 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 evenly with the flour.
- Cream Butter and Sugar: In a large bowl, use a mixer to cream the softened butter and sugar together until the mixture is light and fluffy, which helps to incorporate air for a better texture.
- Add Wet Ingredients: Blend in the egg, lemon zest, fresh lemon juice, and vanilla extract into the butter-sugar mixture until fully combined to infuse the dough with flavor.
- Combine Wet and Dry: Gradually add the dry ingredient mixture into the wet ingredients. Mix gently until just combined, taking care not to overmix to keep the cookies tender.
- Fold in Blueberries: Gently fold in the fresh blueberries into the dough to distribute them evenly without crushing.
- Portion Dough: Drop spoonfuls of the dough onto the prepared baking sheet, spacing each about 2 inches apart to allow for spreading during baking.
- Bake: Bake in the preheated oven for 10-12 minutes or until the edges are lightly golden, indicating the cookies are done.
- Cool: Let the cookies cool on the baking sheet for 5 minutes to firm up, then transfer them to a wire rack to cool completely.
Notes
- You can substitute frozen blueberries if fresh are not available, but do not thaw them before mixing to prevent the dough from becoming too wet.
- For a stronger lemon flavor, add extra lemon zest or a teaspoon more lemon juice.
- Ensure butter is softened to room temperature for easier creaming and better cookie texture.
- Store the cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.
