Description
Lemon Blueberry Cookies are a delightful twist on classic cookie favorites that bring sunshine to your baking routine. Packed with zesty lemon and sweet blueberries, these treats deliver a perfect balance of tangy and sweet that will have your friends and family asking for seconds.
Ingredients
Scale
Primary Ingredients:
- 1 cup fresh blueberries (140g)
- ½ cup unsalted butter, softened (113g)
- ¾ cup granulated sugar (150g)
- 1 ½ cups all-purpose flour (180g)
Supporting Ingredients:
- 1 large egg
- 1 tablespoon fresh lemon juice
- 1 teaspoon vanilla extract
- Zest from 1 large lemon
Finishing Ingredients:
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- Extra sugar for rolling
- Simple lemon glaze (powdered sugar + lemon juice)
Instructions
- Gather your mixer and preheat the oven to precisely 350°F (175°C). Line a standard baking sheet with parchment paper or silicone mat.
- Cream ½ cup (113g) softened butter with ¾ cup (150g) granulated sugar using electric mixer for exactly 2 minutes until fluffy and pale.
- Add 1 large egg, 1 tablespoon fresh lemon juice, zest from 1 lemon, and 1 teaspoon vanilla extract. Mix thoroughly until ingredients are completely incorporated.
- Whisk 1 ½ cups (180g) all-purpose flour with ½ teaspoon baking powder, ¼ teaspoon baking soda, and ¼ teaspoon salt in a separate bowl.
- Slowly incorporate dry ingredients into butter mixture. Blend until just combined, avoiding overmixing.
- Delicately fold 1 cup (140g) fresh blueberries into dough using a gentle spatula motion to prevent crushing berries.
- Scoop tablespoon-sized portions and roll into uniform balls. Optional: roll each ball in extra granulated sugar for added texture.
- Arrange cookie balls 2 inches apart on prepared baking sheet. Gently flatten each ball with your palm.
- Bake at 350°F (175°C) for 10-12 minutes. Cookies are ready when edges look set and centers appear slightly soft.
- Remove from oven and let cookies rest on baking sheet for 5 minutes. Transfer to wire cooling rack to complete cooling process.
Notes
- Fold blueberries gently to prevent breaking, which keeps your cookies looking beautiful and prevents color bleeding.
- Frozen blueberries work perfectly if fresh aren’t available, but do not thaw them before adding to the dough.
- For a gluten-free version, swap regular flour with a 1:1 gluten-free baking blend to make the recipe accessible for different dietary needs.
- Storing cookies in an airtight container keeps them soft and fresh for 3-4 days at room temperature, making them great for make-ahead treats.
- Prep Time: 10 minutes
- Cook Time: 10-12 minutes
- Category: Cookies
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 156
- Sugar: 9 g
- Sodium: 72 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 22 mg