Description
These delightful Blueberry Lemon Cookies combine the fresh zestiness of lemon with the sweet burst of blueberries, creating a tender, buttery treat perfect for any occasion. Soft on the inside with lightly golden edges, they are dusted with powdered sugar for an elegant finish.
Ingredients
Scale
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest
- 2 tablespoons lemon juice
Add-Ins & Finishing
- 1/2 cup fresh blueberries
- 1/4 cup powdered sugar (for dusting)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to ensure the cookies bake evenly and don’t stick.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set this mixture aside for later use.
- Cream Butter and Sugar: In a large bowl, use an electric mixer or hand whisk to cream together the softened unsalted butter and granulated sugar until the mixture is light, fluffy, and pale, which takes about 3 to 4 minutes.
- Add Wet Flavors: Beat in the large egg, vanilla extract, lemon zest, and lemon juice until the mixture is smooth and fully combined, enhancing the cookie’s fresh citrus flavor.
- Combine Wet and Dry: Gradually add the dry flour mixture to the wet ingredients, mixing gently and just until all ingredients are incorporated to avoid overmixing which can make the cookies tough.
- Fold in Blueberries: Carefully fold in the fresh blueberries to distribute them evenly throughout the dough without breaking them.
- Scoop the Dough: Drop rounded spoonfuls of the cookie dough onto the prepared baking sheet, spacing each mound about 2 inches apart to allow room for spreading.
- Bake: Place the baking sheet in the preheated oven and bake the cookies for 10 to 12 minutes until the edges are lightly golden and the centers are set.
- Cool on Sheet: Remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes to firm up before transferring them to a wire rack.
- Dust with Powdered Sugar: Once the cookies have completely cooled on the wire rack, dust the tops with powdered sugar to add a delicate sweetness and attractive finish.
Notes
- Use fresh blueberries for the best texture; frozen berries can release extra moisture and affect the dough.
- Don’t overmix the dough once you add the flour to keep the cookies tender.
- Allow cookies to cool on the baking sheet first; moving them too soon can cause breakage.
- For an extra lemony kick, add a teaspoon of lemon extract along with the lemon zest and juice.
- Store cookies in an airtight container at room temperature for up to 3 days to maintain freshness.
