Description
Soft and chewy lemon blueberry cookies with a refreshing citrus flavor and bursts of juicy blueberries in every bite.
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 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 oven to 180°C (350°F) and line a baking sheet with parchment paper.
- Whisk together flour, baking soda, and salt in a bowl.
- In another bowl, cream butter and sugar until light and fluffy.
- Add egg, lemon zest, lemon juice, and vanilla extract; mix well.
- Gradually incorporate dry ingredients into the wet mixture to form a soft dough.
- Toss blueberries with cornstarch and gently fold into the dough.
- Scoop dough onto prepared baking sheet, spacing cookies apart.
- Bake for 10–12 minutes until edges are lightly golden.
- Cool on tray briefly, then transfer to a wire rack to cool completely.
Notes
- Do not thaw frozen blueberries before using.
- Chill dough for 20 minutes if cookies spread too much.
- Do not overbake to keep cookies soft.
- Add white chocolate chips for extra sweetness.
- Increase lemon zest for stronger citrus flavor.
Nutrition
- Serving Size: 1 cookie
- Calories: 120 kcal
- Sugar: 9 g
- Sodium: 60 mg
- Fat: 5 g
- Saturated Fat: 3 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 17 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 20 mg
