Description
These Blueberry Lemon Cookies are a delightful blend of sweet blueberries and zesty lemon, offering a refreshing treat that’s soft, chewy, and bursting with flavor. Perfect for sharing with friends and family or enjoying with your afternoon tea or coffee!
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 tablespoon lemon zest (about 1 lemon)
- 1 tablespoon fresh lemon juice
- 1 1/2 cups fresh blueberries (or frozen, if fresh is unavailable)
- 1/2 cup powdered sugar (for dusting, optional)
Instructions
- In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar using an electric mixer on medium speed for about 2-3 minutes until light and fluffy.
- Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract until smooth and creamy.
- In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Avoid overmixing.
- Fold in the lemon zest and lemon juice gently using a spatula or wooden spoon.
- Finally, fold in the blueberries carefully to prevent breaking them.
- Cover the mixing bowl with plastic wrap or transfer the dough to an airtight container.
- Refrigerate the dough for at least 30 minutes, or up to 2 hours for enhanced flavor.
- Preheat your oven to 350°F (175°C).
- Line two baking sheets with parchment paper.
- Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. The centers may look slightly underbaked.
- Let the cookies cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely.
- Dust the cooled cookies with powdered sugar if desired.
- Arrange the cookies on a serving platter or in an airtight container. They can be stored at room temperature for up to a week.
Notes
- For a more intense lemon flavor, you can increase the amount of lemon zest and juice.
- If using frozen blueberries, there’s no need to thaw them before adding to the dough.
- These cookies are perfect for sharing or enjoying with a cup of tea or coffee!
- Prep Time: 15 minutes
- Cook Time: 12 minutes