These Lemon Blueberry Cookies are soft, chewy, and bursting with fresh, tangy flavors. They’re made with lemon zest and juicy blueberries, creating a refreshing treat perfect for spring and summer.
Lemon Blueberry Cookies
These Lemon Blueberry Cookies are soft, chewy, and bursting with fresh, tangy flavors. They’re made with lemon zest and juicy blueberries, creating a refreshing treat perfect for spring and summer.
Ingredients
Scale
- 10 tablespoonsunsalted butter, melted and slightly cooled
- 1 cupgranulated sugar
- 1large egg
- 1 teaspoonvanilla extract
- 1/4 teaspoonlemon extract(optional, for extra lemon flavor)
- 1 1/2 cupsall-purpose flour
- 1 tablespoonfresh lemon zest
- 1 teaspoonbaking soda
- 1 1/4 cupsfresh blueberries
Instructions
- Prepare the Dough:In a large mixing bowl, whisk together the melted butter and granulated sugar until smooth.Add the egg, vanilla extract, and lemon extract. Whisk to combine.
- In a large mixing bowl, whisk together the melted butter and granulated sugar until smooth.
- Add the egg, vanilla extract, and lemon extract. Whisk to combine.
- Add Dry Ingredients:Add the flour, lemon zest, and baking soda to the wet ingredients. Stir until just combined, being careful not to overmix.
- Add the flour, lemon zest, and baking soda to the wet ingredients. Stir until just combined, being careful not to overmix.
- Fold in the Blueberries:Gently fold in the blueberries, being careful not to crush them. Cover the bowl and refrigerate the dough for at least 30 minutes to 1 hour to prevent spreading.
- Gently fold in the blueberries, being careful not to crush them. Cover the bowl and refrigerate the dough for at least 30 minutes to 1 hour to prevent spreading.
- Bake the Cookies:Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.Scoop out 2-tablespoon-sized portions of dough and place them on the baking sheet, spacing them about 2 inches apart.Bake for 10-12 minutes, or until the edges are slightly golden. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Scoop out 2-tablespoon-sized portions of dough and place them on the baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are slightly golden. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Optional Lemon Glaze:For added sweetness, mix 1/2 cup powdered sugar with 1 tablespoon lemon juice and drizzle over the cooled cookies.
- For added sweetness, mix 1/2 cup powdered sugar with 1 tablespoon lemon juice and drizzle over the cooled cookies.
Notes
Storage: Store in an airtight container at room temperature for up to 4 days or freeze for up to 2 months.
Using Frozen Blueberries: If using frozen berries, do not thaw; add them directly to the dough to minimize color bleeding.
