Description
These soft and chewy lemon blueberry cookies are bursting with fresh blueberry flavor and bright lemon zest. Perfect for spring and summer, these cookies are easy to make and irresistibly delicious.
Ingredients
Scale
For the Crust:
- For the dry ingredients:
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- For the wet ingredients:
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup light brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest
- 1 tablespoon fresh lemon juice
- For the mix-ins:
- 1 cup fresh blueberries
- 1/2 cup white chocolate chips (optional)
Instructions
1. Prepare the Crust:
- Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy (about 2-3 minutes).
- Beat in the egg, vanilla extract, lemon zest, and lemon juice until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Gently fold in the fresh blueberries and white chocolate chips (if using). Be careful not to overmix or crush the blueberries.
- Scoop 1.5 tablespoon-sized balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are lightly golden but the centers are still soft.
- Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
For best results, use fresh blueberries rather than frozen (as frozen will release too much moisture). If the dough seems too sticky, chill it for 30 minutes before baking. Store cookies in an airtight container at room temperature for up to 3 days.