Description
These soft and chewy Lemon Blueberry Cookies are bursting with fresh citrus flavor and juicy blueberries. Perfect for spring and summer, they have a delicate texture with a slightly crisp edge and a tender center.
Ingredients
Scale
For the Crust:
- For the dry ingredients:
- 2 1/4 cups all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- For the wet ingredients:
- 3/4 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1/4 cup light brown sugar, packed
- 1 large egg
- 1 tbsp lemon zest
- 2 tbsp fresh lemon juice
- 1 tsp vanilla extract
- For the mix-ins:
- 1 cup fresh blueberries
- 1 tbsp flour (for coating blueberries)
Instructions
1. Prepare the Crust:
- 1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- 2. In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
- 3. In a large bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy (about 2-3 minutes).
- 4. Beat in egg, lemon zest, lemon juice, and vanilla extract until well combined.
- 5. Gradually mix in the dry ingredients until just incorporated.
- 6. Toss blueberries with 1 tbsp flour to prevent sinking, then gently fold into the dough.
- 7. Scoop 1.5 tbsp portions of dough onto prepared baking sheets, spacing 2 inches apart.
- 8. Bake for 10-12 minutes until edges are lightly golden but centers are still soft.
- 9. Let cool on baking sheets for 5 minutes before transferring to a wire rack.
Notes
For best results, use fresh blueberries and avoid overmixing the dough after adding them. Cookies will continue to set as they cool. Store in an airtight container for up to 3 days.