Description
Delight in these zesty Lemon Blueberry Cookies, a perfect balance of tangy citrus and juicy blueberries baked into soft, flavorful treats. These cookies are easy to make, featuring a tender crumb with a burst of fresh lemon and sweet berries, ideal for any occasion or a simple snack.
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 until well combined, creating the dry base for the cookies.
- Cream Butter and Sugar: In a large bowl, use a mixer or hand whisk to cream together the softened unsalted butter and sugar. Beat until the mixture is light, fluffy, and pale in color, which helps create a tender cookie texture.
- Add Wet Ingredients: To the creamed butter and sugar, add the egg, fresh lemon zest, lemon juice, and vanilla extract. Mix thoroughly until the ingredients are fully incorporated.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet mixture. Mix gently and only until just combined to avoid tough cookies. Be careful not to overmix the dough.
- Fold in Blueberries: Gently fold in the fresh blueberries using a spatula to distribute them evenly without bursting them.
- Portion Cookies: Drop spoonfuls of the cookie dough onto the prepared baking sheet, spacing each 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 turn a light golden color, signaling perfect doneness.
- Cool: After baking, let the cookies cool on the baking sheet for 5 minutes to set, then transfer them to a wire rack to cool completely, which helps maintain their texture.
Notes
- For best texture, use fresh blueberries; frozen blueberries can add extra moisture and may change the bake time.
- Do not overmix the dough once the flour is added to keep cookies tender and soft.
- If you prefer less tartness, reduce the lemon juice to 1/2 tablespoon.
- These cookies keep well in an airtight container for up to 3 days.
- To make the cookies more vibrant, add a teaspoon of lemon extract along with the vanilla extract.
