Description
These lemon blueberry cookies are a delightful blend of tangy citrus and sweet blueberries, baked to perfection with a tender, buttery crumb. Perfect for a light snack or a sweet treat with tea or coffee, these cookies offer a refreshing twist on a classic favorite with the bright zest and juice of fresh lemon combined with juicy blueberries.
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 the Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and allow even baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt to ensure they are well combined and aerated.
- Cream Butter and Sugar: In a large bowl, cream the softened unsalted butter with sugar until the mixture is light and fluffy, which helps create a tender cookie texture.
- Add Wet Ingredients: Incorporate the egg, lemon zest, lemon juice, and vanilla extract into the butter and sugar mixture, mixing until fully combined for a fragrant and flavorful base.
- Combine Dry and Wet Mixtures: Gradually add the dry ingredients to the wet mixture, stirring until just combined. Take care not to overmix to maintain a tender crumb.
- Fold in Blueberries: Gently fold in the fresh blueberries, being careful not to break them up and release too much juice into the dough.
- Form Cookies: Drop spoonfuls of dough onto the prepared baking sheet, spacing each about 2 inches apart to allow for spreading.
- Bake: Bake the cookies for 10-12 minutes, or until the edges turn lightly golden, indicating they are set but still soft inside.
- Cool: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely, preventing them from breaking.
Notes
- For best results, use fresh blueberries as frozen ones may release excess moisture, altering the cookie texture.
- Do not overmix the dough once adding the dry ingredients to prevent tough cookies.
- Lemon zest and juice should be fresh for the brightest citrus flavor.
- Store cookies in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
