Lemon Blueberry Cookies

Delicious and fluffy cookies combining the refreshing taste of lemon with sweet blueberries, perfect for family gatherings.

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Prep Time 15

Cook Time 12

Total Time 27

Servings: 24 cookies

Course: Dessert, Snack

Cuisine: American

Calories: 130

Ingredients Method Notes

Ingredients

Dry Ingredients

2 cups all-purpose flour Spoon and level for accuracy.
1/2 teaspoon baking soda Fresh baking soda makes a difference.
1/4 teaspoon salt Enhances the flavors of sweet cookies.

Wet Ingredients

1/2 cup unsalted butter, softened Ensure the butter is at room temperature.
1 cup granulated sugar Adds sweetness and helps create a tender texture.
1 large egg Room temperature eggs incorporate better.
2 tablespoons lemon juice Fresh lemon juice brightens the flavor.
1 teaspoon vanilla extract Works wonderfully with the lemon and blueberry flavors.
Zest of 1 lemon Adds a lovely aromatic quality.

Fruits

1 cup frozen wild blueberries Use wild blueberries for intense flavor.

Method

Preparation

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a bowl, whisk together the flour, baking soda, and salt. Set aside.
In another bowl, cream the softened butter and sugar together until light and fluffy.
Add in the egg, lemon juice, lemon zest, and vanilla extract, mixing until well combined.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Gently fold in the frozen blueberries.

Baking

Drop spoonfuls of dough onto the prepared baking sheet, spacing them apart.
Bake for 10-12 minutes or until the edges are lightly golden.
Allow to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Notes

These cookies are best served warm and can be dusted with powdered sugar for flair. Store in an airtight container at room temperature for up to a week or freeze for longer storage.