Description
Soft and chewy lemon blueberry cookies bursting with fresh blueberries and a zesty lemon flavor, perfect for a refreshing treat.
Ingredients
- 1/2 cup (115g) unsalted butter, softened
- 3/4 cup (150g) granulated sugar
- 1 large egg
- 1 tablespoon lemon zest
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon vanilla extract
- 1 and 1/2 cups (190g) all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup fresh or frozen blueberries
- 2 tablespoons cornstarch (optional, for coating blueberries)
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream together the softened butter and sugar until light and fluffy.
- Add the egg, lemon zest, lemon juice, and vanilla extract. Mix until well combined.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms.
- If using, toss the blueberries in cornstarch to prevent bleeding, then gently fold them into the dough.
- Scoop tablespoon-sized amounts of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10–12 minutes, or until the edges are lightly golden.
- Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Frozen blueberries can be used but do not thaw before adding to the dough.
- Store cookies in an airtight container at room temperature for up to 5 days.
- For extra lemon flavor, add a few drops of lemon extract.