Description
Delicious lemon blueberry cookies combining tart lemon and sweet blueberries for a cozy treat.
Ingredients
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine salt
- 3/4 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1/4 cup light brown sugar, packed
- 1 large egg
- 2 teaspoons pure vanilla extract
- Zest of 2 lemons (about 2 tablespoons)
- 2 tablespoons fresh lemon juice
- 1 cup fresh or thawed, well-drained blueberries
- 1 tablespoon cornstarch
- Optional: 1/2 cup powdered sugar for dusting
Instructions
- Prep: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. In a small bowl, toss the blueberries with cornstarch and set aside.
- Dry: Whisk together flour, baking powder, baking soda, and salt in a medium bowl.
- Cream: In a large bowl, beat the softened butter with granulated and brown sugar until light and fluffy, about 2–3 minutes.
- Add: Mix in the egg, vanilla, lemon zest, and lemon juice until just combined.
- Combine: Gradually add the dry ingredients to the wet, mixing on low speed until just incorporated. Gently fold in the cornstarch-coated blueberries by hand to avoid crushing them.
- Scoop: Use a medium cookie scoop (about 1.5 tablespoons) to portion dough onto the prepared sheets, spacing 2 inches apart.
- Bake: Bake 10–12 minutes, until edges are lightly golden and centers are set but still soft. The cookies will firm as they cool.
- Cool: Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack. If desired, dust lightly with powdered sugar.
Notes
For best results, use room temperature ingredients and don’t overmix. Store cookies in an airtight container for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American