Description
These Lemon Blueberry Cookies combine tangy lemon zest and juice with sweet, juicy blueberries for a delightful summer treat. Soft and chewy with a hint of citrus, these cookies are perfect for any occasion and can be enjoyed with or without white chocolate chips for an added sweetness.
Ingredients
Scale
Wet Ingredients
- 1/2 cup unsalted butter (softened)
- 3/4 cup granulated sugar
- 1 large egg
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
Add-ins
- 1/2 cup fresh or frozen blueberries (if using frozen, do not thaw)
- 1/2 cup white chocolate chips (optional)
Instructions
- Preheat and prepare baking sheet: Preheat oven to 350°F and line a baking sheet with parchment paper to prevent sticking and facilitate easy cookie removal.
- Cream butter and sugar: In a large mixing bowl, beat together the softened butter and granulated sugar until the mixture becomes light and fluffy, creating a good base for the cookies.
- Add wet flavorings: Beat in the egg, fresh lemon juice, and lemon zest until fully incorporated, ensuring the cookies have a fresh citrus flavor.
- Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt to evenly distribute the leavening agents and seasoning.
- Mix dry and wet ingredients: Gradually add the dry mixture to the wet mixture, stirring until just combined to avoid overworking the dough and keep cookies tender.
- Fold in blueberries and chips: Gently fold in the fresh or frozen blueberries and white chocolate chips if using, being careful not to crush the berries.
- Scoop dough onto sheet: Using rounded tablespoons, drop cookie dough onto the prepared baking sheet, spacing each about 2 inches apart to allow for spreading.
- Bake cookies: Bake for 10–12 minutes or until the edges are lightly golden and centers appear set, indicating the cookies are properly cooked through.
- Cool cookies: Allow the cookies to cool on the baking sheet for 5 minutes to firm up before transferring them to a wire rack to cool completely.
Notes
- Chilling the dough for 20–30 minutes before baking helps prevent excessive spreading and results in thicker cookies.
- If using frozen blueberries, toss them in a teaspoon of flour before folding into the dough to minimize color bleeding and keep the dough from turning purple.
