Description
These Lemon Blueberry Cookies are a delightful combination of tangy lemon zest and juicy blueberries, baked into soft, flavorful cookies perfect for a summer treat or anytime dessert. With a light and tender crumb, these cookies offer a refreshing twist on classic blueberry cookies, enhanced by the bright citrus notes of fresh lemon juice and zest.
Ingredients
Scale
Dry Ingredients
- 1 ¾ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
Wet Ingredients
- ½ cup unsalted butter (softened)
- ¾ cup granulated sugar
- 1 large egg
- 1 tablespoon lemon zest
- 2 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
Fruit and Optional Coating
- 1 cup fresh blueberries (or frozen, not thawed)
- 2 tablespoons cornstarch (optional, for coating blueberries to prevent bleeding)
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt to evenly distribute the leavening and seasoning throughout the dough.
- Cream Butter and Sugar: In a large mixing bowl, cream the softened unsalted butter and granulated sugar together until the mixture is light and fluffy, which helps create a tender cookie texture.
- Add Wet Flavors: Beat in the egg, lemon zest, fresh lemon juice, and vanilla extract until all ingredients are fully incorporated and the dough is smooth.
- Combine Dry and Wet Ingredients: Gradually mix the whisked dry ingredients into the wet mixture until a cohesive dough forms, ensuring no dry flour pockets remain.
- Prepare Blueberries: If using, toss the blueberries with cornstarch to lightly coat them, which helps prevent the blueberries from bleeding their color into the dough during baking.
- Fold in Blueberries: Gently fold the blueberries into the dough, being careful not to burst them and to evenly distribute the fruit throughout.
- Portion Dough: Using a cookie scoop or tablespoon, drop tablespoon-sized portions of dough onto the prepared baking sheet, spacing each about 2 inches apart to allow for spreading.
- Bake Cookies: Bake the cookies in the preheated oven for 12–14 minutes, or until the edges are lightly golden and the centers are set but still soft.
- Cool: Let the cookies cool on the baking sheet for 5 minutes to firm up before transferring them to a wire rack to cool completely for best texture and flavor.
Notes
- If using frozen blueberries, do not thaw before adding them to the dough to prevent excess moisture from affecting the batter consistency.
- For extra flavor, drizzle the cooled cookies with a simple lemon glaze made from powdered sugar mixed with fresh lemon juice.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 9 g
- Sodium: 70 mg
- Fat: 5 g
- Saturated Fat: 3 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 17 g
- Fiber: 0.5 g
- Protein: 1.5 g
- Cholesterol: 15 mg
