Lemon Blueberry Cookies

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Imagine sinking your teeth into a cookie that bursts with the bright flavors of lemon and sweet blueberries.

These Lemon Blueberry Cookies are absolutely delightful, combining refreshing citrus notes with juicy berries.

Perfect for a sunny day or as a delightful treat any time of the year, these cookies will quickly become a favorite in your household.

Let’s dive into this simple yet delicious recipe that will bring smiles to everyone you share them with.

Why This Recipe Is a Must-Try

There’s something magical about the combination of lemon and blueberries.

Lemon adds a refreshing zing that elevates the sweetness of the blueberries perfectly.

The result? A cookie that is perfectly balanced, chewy, and bursting with flavor.

Whether you are making these for a gathering, a family dessert, or just because, they are bound to please everyone.

Plus, they are made with easy-to-find ingredients and come together in no time!

Ingredients

To make these scrumptious Lemon Blueberry Cookies, you will need the following ingredients:

• 2 cups (240 g) all-purpose flour
• ½ teaspoon baking soda
• ½ teaspoon baking powder
• ¼ teaspoon salt
• ½ cup (112 g) unsalted butter, softened
• ¾ cup (150 g) granulated sugar
• ½ cup (100 g) light brown sugar
• Zest of 2 lemons
• 1 large egg at room temperature
• 1 teaspoon vanilla extract
• ½ cup fresh blueberries (firm, small ones work best)

How To Make Lemon Blueberry Cookies

Making these Lemon Blueberry Cookies is a breeze.

Here’s how you do it!

Step 1: Preheat the Oven

Start by preheating your oven to 350°F (175°C).

This will ensure that your cookies bake evenly.

Step 2: Prepare Baking Sheets

Line your baking sheets with parchment paper.

This will prevent the cookies from sticking and make for easier cleanup!

Step 3: Combine Dry Ingredients

In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt until well combined.

Set this bowl aside for later.

Step 4: Cream the Butters and Sugars

In a large mixing bowl, use a hand mixer or stand mixer to cream together the softened unsalted butter, granulated sugar, and light brown sugar until the mixture is light and fluffy.

This usually takes about 3 to 5 minutes.

Step 5: Add Eggs and Flavorings

Next, add in the lemon zest, large egg, and vanilla extract.

Mix until everything is well combined.

The lemon zest will infuse a wonderful aroma into your dough!

Step 6: Combine Wet and Dry Ingredients

Gradually add your dry ingredients to the wet mixture, mixing just until everything comes together.

Be careful not to overmix!

Step 7: Fold in Blueberries

Gently fold in the fresh blueberries.

You want to be gentle here to avoid mashing them and turning your cookie dough purple!

Step 8: Scoop and Bake

Using a cookie scoop or a tablespoon, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.

Bake in your preheated oven for 10 to 12 minutes or until the edges are lightly golden.

The centers may look a bit underbaked; that’s okay!

Step 9: Let Cool

Once out of the oven, let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.

This will help them firm up!

Expert Tips

• Use room temperature ingredients for better mixing. Let your egg and butter sit out for about 30 minutes before starting the recipe.
• Don’t overmix the dough once you add the flour. Overmixing can lead to tough cookies.
• For even more lemon flavor, feel free to add a teaspoon of lemon juice to the dough.
• Chill your dough for 30 minutes if you want thicker cookies; the dough will be easier to handle too!

Variations and Customizations

• Add white chocolate chips for a sweet and creamy twist.
• Substitute half the blueberries with raspberries for a mixed berry cookie.
• Use whole wheat flour for a healthier option, keeping in mind it may change the texture slightly.
• Try adding a sprinkle of powdered sugar on top of the cookies after cooled for an extra sweet touch!

How to Store Leftovers

To store your leftover lemon blueberry cookies, place them in an airtight container at room temperature.

They will stay fresh for about three days.

If you want to keep them longer, consider freezing them.

Just make sure they are completely cooled, then place them in a freezer-safe bag or container.

They can be frozen for up to three months.

When ready to enjoy, simply let them thaw at room temperature.

FAQ

Can I use frozen blueberries instead of fresh ones?

Yes, you can use frozen blueberries! Just be aware that they may turn the dough a bit purple when mixing.

If using frozen blueberries, do not thaw them before adding to the dough.

How do I make the cookies chewier?

For chewier cookies, slightly reduce the baking time and let them cool on the baking sheet longer.

You can also consider adding a little bit more brown sugar to the dough.

Can I make these cookies gluten-free?

Absolutely! You can substitute the all-purpose flour with a gluten-free all-purpose flour blend.

Just make sure it contains xanthan gum for better texture.

What can I do with leftover lemon zest?

Leftover lemon zest can be stored in the refrigerator or freezer.

You can also use it to enhance other recipes like pancakes, cakes, or salad dressings.

It adds a refreshing flavor anywhere you use it!

Conclusion

These Lemon Blueberry Cookies are not just a treat; they’re a lovely combination of flavors that will brighten up your day.

With their chewy texture and delightful fruity taste, they are sure to be a hit with anyone who tries them.

Whether you’re baking for yourself or for others, this recipe is easy to follow and guarantees a delicious outcome.

Enjoy every bite of this zesty, berry-filled cookie and share the joy with family and friends!

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