Description
Delight in these soft and tangy Blueberry Lemon Cookies, perfectly balancing zesty lemon flavors with burst of fresh blueberries. These cookies are easy to make and bake to golden edges, dusted with powdered sugar for a sweet finish—ideal for a refreshing treat any time of day.
Ingredients
Scale
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest
- 2 tablespoons lemon juice
Additional Ingredients
- 1/2 cup fresh blueberries
- 1/4 cup powdered sugar (for dusting)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. This ensures the leavening agent and seasoning are evenly distributed.
- Cream Butter and Sugar: In a large bowl, cream together the softened unsalted butter and granulated sugar using a mixer or by hand until light and fluffy, about 3 to 4 minutes, which helps to create a tender texture.
- Add Wet Ingredients: Beat in the egg, vanilla extract, lemon zest, and lemon juice until fully combined, infusing the dough with citrusy flavor.
- Combine Wet and Dry: Gradually add the dry flour mixture to the wet ingredients, mixing gently until just incorporated to avoid overworking the dough.
- Fold in Blueberries: Carefully fold the fresh blueberries into the dough to prevent them from breaking and releasing too much juice.
- Shape Cookies: Drop rounded spoonfuls of the dough onto the prepared baking sheet, spacing them about 2 inches apart for even cooking and spreading.
- Bake: Bake in the preheated oven for 10 to 12 minutes, or until the edges are lightly golden and the centers are set.
- Cool Slightly: Allow the cookies to cool on the baking sheet for 5 minutes to firm up before transferring them to a wire rack.
- Finish and Serve: Once completely cooled, dust the cookies with powdered sugar for a delicate, sweet touch that complements the lemon and blueberry flavors.
Notes
- Use fresh blueberries for the best flavor and texture; frozen blueberries may bleed and alter the dough consistency.
- Ensure butter is softened but not melted to achieve a light and fluffy creamed mixture.
- Be careful not to overmix the dough once the dry ingredients are added to keep cookies tender.
- If you prefer a stronger lemon flavor, you can add an extra teaspoon of lemon zest.
- Storage: Store cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.
