Lemon Blueberry Cookies
Deliciously soft and chewy cookies bursting with fresh blueberries and a hint of zesty lemon, perfect for any occasion.
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Ingredients
Yields 12 cookies
- (1 cup) unsalted butter, softened
- (1 cup) granulated sugar
- (1/2 cups) brown sugar, packed
- (1) large egg
- (2 teaspoons) vanilla extract
- (2 tablespoons) lemon juice
- (1 tablespoon) lemon zest
- (2 1/2 cups) all-purpose flour
- (1 teaspoon) baking soda
- (1/2 teaspoons) baking powder
- (1/2 teaspoons) salt
- (1 cup) fresh blueberries
- (1/4 cups) powdered sugar (for dusting)
Instructions
- 1
Preheat the oven to 350°F (175 °C) and line a baking sheet with parchment paper.
- 2
In a large mixing bowl, cream together 1 cup unsalted butter, softened, 1 cup granulated sugar, and 1/2 cup brown sugar, packed until light and fluffy.
- 3
Add 1 large egg, 2 teaspoons vanilla extract, 2 tablespoons lemon juice, and 1 tablespoon lemon zest to the butter mixture. Mix until well combined.
- 4
In a separate bowl, whisk together 2 1/2 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon baking powder, and 1/2 teaspoon salt.
- 5
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- 6
Gently fold in 1 cup fresh blueberries, being careful not to break them apart.
- 7
Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheet, leaving space between each cookie.
- 8
Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden.
- 9
Remove from the oven and allow to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- 10
Once cooled, dust with 1/4 cup powdered sugar before serving.
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