Description
Indulge in zesty Lemon Blueberry Cookies bursting with juicy blueberries, tangy lemon, and a soft-baked texture. Perfect for a refreshing treat!
Ingredients
Scale
- 2¼ cups all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 tablespoons fresh lemon zest (from about 2 medium lemons)
- ¼ cup fresh lemon juice
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries (or frozen, not thawed)
- Optional: 2 tablespoons coarse sugar for topping
- Properly cream the butter and sugar for a light and fluffy texture
- Handle the blueberry addition with care to prevent sinking
- Watch the baking time closely for perfectly baked cookies
Instructions
- Step 1: Prepare Your Ingredients Start by bringing your butter and egg to room temperature. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. Zest and juice your lemons, being careful to avoid the bitter white pith when zesting.
- Step 2: Mix Dry Ingredients In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This even distribution of leavening agents guarantees uniform rising. Set this mixture aside while you prepare the wet ingredients.
- Step 3: Cream Butter and Sugar In a large bowl, beat the softened butter, granulated sugar, and lemon zest until light and fluffy, about 3-4 minutes. Stop to rush this step! The mixture should noticeably change in color and texture, becoming pale and airy. This creates the foundation for perfect Lemon Blueberry Cookies.
- Step 4: Add Remaining Wet Ingredients Beat in the egg until fully incorporated, followed by the lemon juice and vanilla extract. If the mixture looks slightly curdled – this is normal when adding acidic ingredients to butter.
- Step 5: Combine Wet and Dry Ingredients Gradually add the dry ingredients to the wet mixture, mixing on low speed just until combined. Over-mixing develops gluten, resulting in tough cookies, so stop when no flour streaks remain.
- Step 6: Add Blueberries If using fresh blueberries, toss them with a tablespoon of flour first. Gently fold the blueberries into the dough using a rubber spatula with just a few strokes to prevent crushing them.
- Step 7: Shape and Bake Using a cookie scoop or tablespoon, drop rounded portions of dough onto your prepared baking sheets, spacing them about 2 inches apart. If desired, sprinkle the tops lightly with coarse sugar for extra sparkle and crunch. Bake for 11-13 minutes until the edges are just turning golden but centers still appear soft.
- Step 8: Cool and Enjoy Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. This resting period allows them to set up properly for that perfect chewy texture.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 5g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 50mg