Description
Soft and refreshing lemon blueberry cookies bursting with bright citrus flavor and juicy berries. These cookies have tender centers with lightly crisp edges, making them perfect for spring and summer treats.
Ingredients
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 tablespoon lemon zest
- 2 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
- 1 cup fresh or frozen blueberries
- 1 tablespoon cornstarch
Instructions
- Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large bowl, cream the softened butter and sugar together until light and fluffy.
- Mix in the egg, lemon zest, lemon juice, and vanilla extract until well combined.
- Gradually add the dry ingredients into the wet mixture, stirring until just combined.
- Toss the blueberries with cornstarch and gently fold them into the dough.
- Scoop tablespoon-sized portions of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 10–12 minutes, or until the edges are lightly golden.
- Cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Do not thaw frozen blueberries before adding to prevent excess moisture.
- Chill the dough for 20–30 minutes if cookies spread too much.
- Add white chocolate chips for extra sweetness.
- Drizzle with a simple lemon glaze for enhanced citrus flavor.
- Store in an airtight container at room temperature for up to 3 days or freeze for up to 2 months.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 11g
- Sodium: 95mg
- Fat: 6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 20mg
