Description
Soft, zesty lemon blueberry cookies bursting with fresh citrus flavor and juicy berries in every bite.
Ingredients
- 2 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup unsalted butter, softened
- ¾ cup granulated sugar
- ½ cup light brown sugar, packed
- 2 large eggs
- 2 tsp lemon zest (from 2 lemons)
- 2 tbsp fresh lemon juice
- 1 tsp vanilla extract
- 1 ½ cups fresh or frozen blueberries
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a bowl, whisk together flour, baking powder, baking soda, and salt; set aside.
- In a large bowl, cream butter and both sugars until light and fluffy, about 2–3 minutes.
- Add eggs one at a time, mixing well after each addition. Then stir in lemon zest, lemon juice, and vanilla extract.
- Gradually blend dry ingredients into wet mixture until just combined. Gently fold in blueberries.
- Using a cookie scoop or tablespoon, drop dough onto prepared sheets, spacing about 2 inches apart.
- Bake for 10–12 minutes, or until edges are lightly golden but centers remain soft.
- Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- For chewier cookies, chill dough for 30 minutes before baking.
- To prevent blueberries from bleeding into dough, toss them in a little flour before folding in.
- Cookies freeze well—store in a single layer in airtight container for up to 3 months.