Description
These Lemon Blueberry Cookies are a delightful blend of tangy lemon and sweet blueberries, delivering a burst of fresh flavor in every bite. Soft, chewy, and perfectly baked with a hint of citrus zest, these cookies are ideal for a refreshing treat or an elegant dessert.
Ingredients
Wet Ingredients
- 3/4 cup (170 grams) unsalted butter, softened
- 1 cup (200 grams) granulated sugar
- 1/2 cup (100 grams) brown sugar
- Grated lemon zest from 1 lemon
- 3 tablespoons fresh lemon juice
- 2 large eggs
- 1 teaspoon vanilla extract
Dry Ingredients
- 2 2/3 cups (330 grams) all-purpose flour, spooned and leveled
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon kosher salt
Other
- 1.5 cups (220 grams) fresh blueberries
Instructions
- Cream Butter and Sugars: In a large bowl, cream the softened butter with the granulated sugar and brown sugar until smooth and fluffy, ensuring a light texture for the cookies.
- Add Lemon and Eggs: Mix in the grated lemon zest, fresh lemon juice, eggs, and vanilla extract until fully incorporated, infusing the dough with fresh citrus aroma and binding the ingredients.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, and kosher salt to distribute the leavening agents evenly.
- Mix Dry and Wet Ingredients: Gradually add the dry ingredients to the wet mixture and stir until just combined, avoiding overmixing to maintain tender cookies.
- Fold in Blueberries: Gently fold fresh blueberries into the dough to preserve their shape and prevent crushing.
- Chill Dough: Cover the dough and refrigerate for 2 hours to firm up, which helps control spread during baking and enhances flavor.
- Prepare Baking Sheet and Oven: Preheat the oven to 350°F (180°C) and line baking sheets with parchment paper to prevent sticking and ensure even baking.
- Shape Cookies: Portion out the dough into 18 balls and place them about 3 inches (8 cm) apart on the prepared baking sheets, knowing they will flatten as they bake.
- Bake: Bake the cookies for 14-16 minutes or until they are golden brown around the edges, indicating perfect doneness.
- Cool: Allow the cookies to rest on the baking pan for 15 minutes before transferring them to a wire rack to cool completely, ensuring they set and maintain their shape.
Notes
- Refrigerating the dough is essential to prevent excessive spreading during baking.
- Use fresh blueberries for the best texture and flavor; frozen blueberries may cause the dough to turn blue and be more watery.
- For extra lemon flavor, consider adding a light lemon glaze after baking.
- If a dairy-free option is needed, substitute butter with a plant-based margarine of equal quantity.
- All-purpose flour should be spooned into the measuring cup, then leveled with a knife for accuracy.
- Prep Time: 20 minutes
- Cook Time: 16 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
