Lemon Blueberry Cookies
Bright and zesty cookies with juicy blueberries, perfect for any occasion.
Ingredients
Cookie Base Ingredients
- 1 cup unsalted butter, softened gives a rich, tender cookie base.
- 1 cup granulated sugar balances the tartness of lemon and blueberries.
- 1/2 cup light brown sugar, packed adds depth and chewiness.
- 1 large egg, at room temperature binds the dough.
- 2 teaspoons vanilla extract rounds the flavors.
- 2 tablespoons fresh lemon juice brightens the dough.
- 2 1/2 cups all-purpose flour the structure; for gluten-free swap with 1:1 GF flour blend.
- 1 teaspoon baking soda helps the cookies spread and puff just right.
- 1/2 teaspoon salt balances sweetness.
- 1 1/2 cups fresh blueberries juicy pops; frozen can be used but toss with a little flour first to prevent bleeding.
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy (about 2 to 3 minutes).
- Beat in the egg, vanilla extract, lemon zest, and lemon juice until smooth.
- In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet, mixing just until combined.
- Gently fold in the blueberries with a spatula.
- 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 set and the centers are just lightly golden.
- Allow cookies to cool on the pan for 5 minutes, then transfer to a wire rack to finish cooling.
- If desired, drizzle with a simple lemon glaze (1 cup powdered sugar mixed with 1 to 2 tablespoons lemon juice).
Notes
Store cooled cookies in an airtight container for up to 3 days; place a slice of bread in the container to maintain softness. You can freeze baked cookies for up to 3 months.