Description
These Lemon Blueberry Cookies are tender, bursting with fresh blueberries and bright lemon flavor. Perfectly balanced with a hint of vanilla and a soft, chewy texture, these cookies make a delightful treat for any occasion. Quick to prepare and bake, they’re a delicious homemade dessert that combines the sweetness of blueberries with a refreshing citrus 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
Fruit
- 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 flour, baking soda, baking powder, and salt to evenly distribute the leavening agents and salt.
- Cream Butter and Sugar: In a large bowl, beat together the softened butter and sugar until the mixture is light and fluffy; this incorporates air for a tender cookie texture.
- Add Wet Flavorings: Mix in the egg, lemon zest, lemon juice, and vanilla extract into the butter-sugar mixture until fully combined, adding depth of flavor and moisture.
- Combine Wet and Dry: Gradually add the dry ingredient mixture to the wet ingredients, stirring just until combined to avoid overmixing, which can make cookies tough.
- Fold in Blueberries: Gently fold the fresh blueberries into the dough to distribute them without breaking and turning the dough purple.
- Portion Dough: Drop spoonfuls of dough about 2 inches apart onto the prepared baking sheet to allow space for spreading.
- Bake: Bake the cookies for 10-12 minutes, or until the edges are lightly golden and the centers are set.
- Cool: Let the cookies cool on the baking sheet for 5 minutes to firm up before transferring them to a wire rack to cool completely, preventing breakage.
Notes
- Use fresh blueberries for best results; frozen blueberries may release too much moisture.
- Do not overmix the dough to keep cookies tender and soft.
- Lemon zest and juice provide a bright citrus flavor; adjust quantity to taste.
- These cookies keep well stored in an airtight container for up to 3 days.
- For a dairy-free version, substitute unsalted butter with vegan butter.
