Description
These Lemon Blueberry Cookies are a delightful treat that perfectly balances the zesty freshness of lemon with the sweetness of blueberries. Soft, chewy, and bursting with flavor, these cookies are a wonderful choice for any occasion.
Ingredients
Scale
For the cookies:
- 1/2 cup unsalted butter (softened)
- 3/4 cup granulated sugar
- 1 large egg
- 2 teaspoons lemon zest
- 1 tablespoon lemon juice
- 1/2 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup fresh or frozen blueberries (if using frozen, do not thaw)
Instructions
- Preheat the oven and prepare the baking sheet: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream butter and sugar: In a large bowl, cream together the softened butter and sugar until light and fluffy.
- Add wet ingredients: Beat in the egg, lemon zest, lemon juice, and vanilla extract until well combined.
- Combine dry ingredients: In a separate bowl, whisk together the flour, baking soda, and salt.
- Mix wet and dry ingredients: Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Fold in blueberries: Gently fold in the blueberries, being careful not to overmix.
- Bake the cookies: Using a cookie scoop, drop rounded tablespoons of dough onto the prepared baking sheet. Bake for 10–12 minutes until golden.
- Cool and serve: Let cool on the baking sheet before transferring to a wire rack to cool completely.
Notes
- For a tangy glaze, mix powdered sugar with lemon juice and drizzle over cooled cookies.
- Best enjoyed the same day but can be stored in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 9 g
- Sodium: 65 mg
- Fat: 5 g
- Saturated Fat: 3 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 17 g
- Fiber: 0.5 g
- Protein: 1.5 g
- Cholesterol: 20 mg
