Description
These Blueberry Lemon Cookies are a delightful treat combining the tangy freshness of lemon zest and juice with juicy blueberries. Soft, buttery, and lightly sweetened, they’re perfect for a spring or summer snack, offering a refreshing fruity twist on classic cookies.
Ingredients
Scale
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest
- 2 tablespoons lemon juice
Additional Ingredients
- 1/2 cup fresh blueberries
- 1/4 cup powdered sugar (for dusting)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to ensure the cookies don’t stick and bake evenly.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. This creates the dry base of the cookie dough.
- Cream Butter and Sugar: In a large bowl, cream the softened unsalted butter and granulated sugar together until the mixture is light and fluffy, which usually takes about 3-4 minutes using an electric mixer.
- Add Wet Flavors: Beat in the egg, vanilla extract, lemon zest, and lemon juice into the creamed butter and sugar until fully combined, infusing the dough with fresh lemony flavor.
- Combine Dry and Wet Mixtures: Gradually incorporate the dry ingredients into the wet mixture, mixing just until combined to avoid overworking the dough which could lead to tough cookies.
- Fold in Blueberries: Gently fold the fresh blueberries into the dough, being careful not to break them to keep the berries intact for bursts of flavor.
- Shape Cookies: Drop rounded spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart to allow room for spreading during baking.
- Bake: Bake the cookies for 10-12 minutes or until the edges are lightly golden, signaling they are perfectly baked.
- Cool Cookies: Let the cookies cool on the baking sheet for 5 minutes to firm up before transferring them to a wire rack to cool completely.
- Finish with Powdered Sugar: Once cooled, dust the cookies with powdered sugar for an elegant, sweet finish that complements the tartness of the lemon and blueberries.
Notes
- Use fresh blueberries for the best texture and flavor; frozen blueberries may bleed and affect dough color.
- Ensure the butter is softened but not melted to achieve the right dough consistency and cookie texture.
- For added lemon flavor, you can sprinkle a little extra lemon zest on top before baking.
- Store baked cookies in an airtight container at room temperature for up to 3 days.
