Lemon Blueberry Cookies
These Lemon Blueberry Cookies are absolutely delightful, combining refreshing citrus notes with juicy berries.
Equipment
- Mixing Bowl
- Baking Sheets
- Parchment Paper
- Cookie Scoop
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
Wet Ingredients
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- ½ cup 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
Instructions
- Step 1: Preheat your oven to 350°F (175°C).
- Step 2: Line your baking sheets with parchment paper.
- Step 3: In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt until well combined. Set aside.
- Step 4: In a large mixing bowl, cream together the softened unsalted butter, granulated sugar, and light brown sugar until light and fluffy.
- Step 5: Add in the lemon zest, egg, and vanilla extract. Mix until well combined.
- Step 6: Gradually add the dry ingredients to the wet mixture, mixing just until combined.
- Step 7: Gently fold in the fresh blueberries.
- Step 8: Using a cookie scoop, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart. Bake for 10 to 12 minutes.
- Step 9: Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
Notes
Store leftover cookies in an airtight container at room temperature for up to three days, or freeze for up to three months.