Description
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.