These Lemon Blueberry Cookies are a delightful blend of tart lemon and sweet, juicy blueberries in a soft and chewy cookie. Perfect for spring and summer, these cookies are bursting with fresh flavor and a light, buttery texture that will have you reaching for more.
Ingredients:
1/2 cup unsalted butter, softened
3/4 cup granulated sugar
1 large egg
2 tablespoons fresh lemon juice
1 tablespoon lemon zest
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup fresh blueberries
1/2 cup white chocolate chips (optional)
Directions:
Preheat the Oven:
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper and set aside.
Prepare the Dough:
In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
Beat in the egg, lemon juice, and lemon zest 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.
Gently fold in the fresh blueberries and white chocolate chips, if using, being careful not to crush the berries.
Shape the Cookies:
Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Lightly flatten each cookie with the back of a spoon or your fingers.
Bake:
Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden and the centers are set.
Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Serve:
Enjoy these Lemon Blueberry Cookies fresh from the oven or store them in an airtight container for up to 3 days.
Prep Time: 15 minutes | Cooking Time: 10-12 minutes | Total Time: 25-27 minutes
Kcal: 150 kcal per cookie | Servings: 18 cookies