Lemon Blueberry Cookies
These delightful lemon blueberry cookies are soft, chewy, and bursting with fresh lemon flavor and juicy blueberries. Perfect for a sunny treat or a sweet snack.
Equipment
- Baking sheets
- Parchment paper
- Medium bowl
- Whisk
- Large bowl
- Electric mixer (optional)
- Wire rack
Ingredients
Dry Ingredients
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1 large egg
- 1 tablespoon lemon zest
- 1 tablespoon fresh lemon juice
- 1 teaspoon vanilla extract
Fold-in
- 1 1/2 cups fresh blueberries
Instructions
Preparation
- Preheat oven to 375°F (190°C) and line baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, and salt; set aside.
Mixing
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the egg, lemon zest, lemon juice, and vanilla extract until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Gently fold in the fresh blueberries.
Baking
- Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are golden brown and the centers are set. Do not overbake.
- Remove from oven and let cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely.
Notes
For best results, use fresh blueberries. If using frozen, do not thaw them first and gently fold them into the dough to prevent discoloration. Store cookies in an airtight container at room temperature for up to 3 days or freeze for up to 3 months for longer freshness.