Lemon Blueberry Cookies
Soft, chewy cookies bursting with fresh blueberries and bright lemon flavor, perfect for a sweet fix without a whole cake.
Ingredients
For the Cookie Dough
- 1 cup butter, softened Do not melt the butter
- 3/4 cup brown sugar Packed
- 1/4 cup white sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest Freshly grated for best flavor
- 1 tablespoon lemon juice Freshly squeezed
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups blueberries Fresh preferred, frozen usable without thawing
Instructions
Preparation
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream together the softened butter, brown sugar, and white sugar until light and fluffy.
- Add the egg, vanilla extract, lemon zest, and lemon juice, and mix until combined.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually incorporate the dry ingredients into the wet ingredients until just combined.
- Gently fold in the blueberries, being careful not to overmix.
- Chill the dough for 30 to 60 minutes to prevent spreading.
Baking
- Scoop tablespoon-sized balls of dough onto the prepared baking sheet, leaving space in between.
- Bake for 10-12 minutes, or until the edges are set and the centers look slightly soft.
- Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
For best results, chill the dough before baking, and do not overbake for a soft, chewy texture. Cookies can be stored in an airtight container at room temperature for about 3 days.