Description
These Lemon Blueberry Cookies are soft in the middle, slightly crispy at the edges, and bursting with fresh lemon flavor and juicy blueberries, making them a perfect summer treat.
Ingredients
Dry Ingredients
- 2 cups all purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine salt
- 1 tablespoon cornstarch (Optional for extra softness)
Wet Ingredients
- 3/4 cup unsalted butter, softened (Use real butter for best results)
- 3/4 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 2 tablespoons fresh lemon juice
- 1 to 2 tablespoons lemon zest (2 tablespoons recommended)
Fruits
- 1 and 1/4 cups blueberries (fresh or frozen) (Fresh blueberries hold their shape better)
Instructions
Preparation
- Preheat oven to 350°F and line two baking sheets with parchment paper.
- In a bowl, whisk together flour, baking soda, salt, and cornstarch (if using). Set aside.
- In a larger bowl, beat the softened butter with granulated and brown sugars until fluffy and lighter in color (about 2 minutes).
- Mix in the egg, vanilla, lemon juice, and lemon zest until combined.
- Add the dry ingredients to the wet and mix just until no streaks of flour remain.
- Gently fold in the blueberries, taking care not to overmix.
Baking
- Scoop 1 and 1/2 tablespoon portions of dough onto the prepared baking sheets, leaving space between cookies.
- Bake for 10 to 12 minutes. The centers should look slightly underdone, while the edges should be set.
- Allow the cookies to cool on the tray for 10 minutes before transferring to a cooling rack.
Notes
Do not overbake the cookies. They will firm up as they cool. For best results, use room temperature butter and consider chilling the dough if it feels too loose.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert, Snack
- Cuisine: American, Baked Goods