Description
Deliciously soft and chewy cookies bursting with bright lemon flavor and juicy blueberries, perfect for any occasion.
Ingredients
Dry Ingredients
- 2 cups All-purpose flour (Spoon into the measuring cup, do not pack.)
- 1 teaspoon Baking powder (For gentle lift.)
- 1/2 teaspoon Salt (To balance sweetness.)
Wet Ingredients
- 1/2 cup Unsalted butter, softened (Not melted.)
- 1 cup Granulated sugar (For clean sweetness.)
- 1 large Egg (To bind ingredients.)
- 1 tablespoon Lemon zest (Use fresh for best flavor.)
- 2 tablespoons Fresh lemon juice (Preference for fresh juice.)
- 1 teaspoon Vanilla extract (Complement the lemon flavor.)
Mix-ins
- 1 cup Blueberries, fresh or frozen (Fresh preferred to maintain shape.)
Instructions
Preparing the Dough
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, cream the softened butter and sugar until fluffy and lighter in color.
- Mix in the egg, vanilla, lemon zest, and lemon juice.
- In a separate bowl, combine the flour, baking powder, and salt.
- Gradually add the dry ingredients into the wet mixture, mixing until mostly combined.
- Gently fold in the blueberries to avoid breaking them.
- If the dough is too soft due to warm kitchen conditions, chill for 20 to 30 minutes.
Baking the Cookies
- Scoop the dough into balls, about 1.5 tablespoons each, placing them with space on the baking sheet.
- Bake for about 10 to 12 minutes, until centers look slightly underdone and edges are set.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a cooling rack.
Notes
Store cooled cookies in an airtight container for up to 3 days. For freezing, place in a freezer-safe bag or container for up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert, Snack
- Cuisine: American