Delightfully soft and chewy lemon cookies studded with juicy blueberries, bursting with fresh citrus flavor and perfect for a summery treat.
Ingredients:
– 1/2 cup unsalted butter, softened
– 1/2 cup granulated sugar
– 1/4 cup brown sugar, packed
– Zest of 1 large lemon
– 1 large egg
– 1 teaspoon vanilla extract
– 1 1/2 cups all-purpose flour
– 1/2 teaspoon baking soda
– 1/4 teaspoon salt
– 1 cup fresh or frozen blueberries
– 1 tablespoon lemon juice
– Optional: additional lemon zest or powdered sugar for garnish
Directions:
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar until light and fluffy.
Add the lemon zest, egg, and vanilla extract, and mix until well combined.
In a separate bowl, whisk together the flour, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Toss the blueberries with lemon juice, then gently fold them into the cookie dough, taking care not to crush the berries.
Scoop tablespoon-sized portions of dough onto the prepared baking sheet, leaving space between each cookie.
Bake for 10-12 minutes, or until the edges are lightly golden and the centers look set.
Let the cookies cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely. Garnish with additional lemon zest or a light dusting of powdered sugar, if desired.
Prep Time: 15 minutes | Cooking Time: 12 minutes | Total Time: 27 minutes
Kcal: 140 kcal | Servings: 18 cookies