Lemon Blueberry Cookies
These delicious lemon blueberry cookies combine zesty lemon with juicy blueberries for a refreshing treat perfect for any occasion.
Ingredients
Wet ingredients
- 1 cup butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest
- 1/4 cup fresh lemon juice
Dry ingredients
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Fruits
- 2 cups fresh blueberries Frozen blueberries can be substituted but adjust baking times accordingly.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until smooth and fluffy.
- Beat in the eggs one at a time, fully incorporating each before the next. Stir in the vanilla extract, lemon zest, and lemon juice.
- In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add to the wet mixture until just combined.
- Gently fold in the blueberries, taking care not to break them.
- Scoop tablespoon-sized balls of dough onto ungreased baking sheets, leaving space for spreading.
Baking
- Bake for 10-12 minutes or until the edges are lightly golden brown.
Cooling
- Let cookies cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely.
Notes
Store cookies in an airtight container at room temperature for about a week. Freeze cookie dough balls in a zip-top bag for later use, adding extra minutes to baking time if baking from frozen.