Description
Delight in these refreshing Lemon Blueberry Cookies, bursting with bright citrus zest and juicy blueberries. Soft, tender, and subtly sweet, these cookies are perfect for a springtime treat or anytime you crave a fruity twist on a classic cookie.
Ingredients
Scale
Dry Ingredients
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest
- 2 tablespoons fresh lemon juice
Add-ins
- 1 1/2 cups fresh blueberries
Topping
- 1/4 cup powdered sugar (for dusting)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats to prepare for baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt until well combined, ensuring even rising and flavor distribution.
- Set Dry Ingredients Aside: Keep the dry ingredients ready for gradual incorporation into the wet mixture.
- Cream Butter and Sugar: In a large mixing bowl, use an electric mixer on medium speed to cream the softened unsalted butter and granulated sugar together until light and fluffy, approximately 3-4 minutes, which helps create a tender texture.
- Add Egg: Beat in the large egg thoroughly until fully incorporated, enhancing the cookie structure.
- Add Flavorings: Mix in the vanilla extract, lemon zest, and fresh lemon juice until the batter is smooth, infusing it with refreshing citrus aroma and flavor.
- Combine Dry and Wet Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until the dough starts to come together, preventing overmixing which can toughen the cookies.
- Fold in Blueberries: Gently fold the fresh blueberries into the dough using a spatula, carefully to avoid crushing them thus keeping bursts of juicy flavor.
- Shape Cookies: Scoop tablespoon-sized portions of dough and roll them into balls, placing them about 2 inches apart on the prepared baking sheets to allow spreading.
- Flatten Cookies: Slightly flatten each cookie ball with the back of a spoon or your fingers to ensure even baking and a pleasing cookie shape.
- Bake: Bake the cookies in the preheated oven for 10-12 minutes or until edges are golden and centers feel set but still soft, resulting in perfectly baked cookies.
- Cool: Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely, preventing breakage.
- Dust with Powdered Sugar: Once completely cooled, dust the cookies lightly with powdered sugar for a delicate and sweet finishing touch.
Notes
- Use fresh blueberries for best texture and flavor; frozen blueberries may release extra moisture.
- Do not overmix the dough after adding flour to keep cookies tender.
- For a more intense lemon flavor, increase the lemon zest but avoid adding too much lemon juice to prevent dough from becoming too wet.
- Cookies can be stored in an airtight container at room temperature for up to 3 days or frozen for up to 2 months.
- Chill dough for 30 minutes if you want thicker cookies.
