Description
These soft and tender Lemon Blueberry Cookies combine the bright zest and juice of fresh lemons with bursts of juicy blueberries, creating a perfect fruity dessert that’s ideal for summer. Lightly dusted with powdered sugar, these cookies have a delightful marbled effect and a balance of sweet and tart flavors, making them irresistible treats to enjoy fresh.
Ingredients
Scale
Wet Ingredients
- ½ cup unsalted butter (softened)
- ¾ cup granulated sugar
- 1 large egg
- 1 tablespoon lemon zest
- 1 tablespoon fresh lemon juice
- 1 teaspoon vanilla extract
Dry Ingredients
- 1½ cups all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
Additional
- 1 cup fresh or frozen blueberries (if using frozen, do not thaw)
- 2 tablespoons cornstarch (to coat blueberries)
- Powdered sugar for dusting (optional)
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugar: In a large bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy, which typically takes about 2 to 3 minutes with an electric mixer.
- Add Wet Ingredients: Beat in the egg, lemon zest, lemon juice, and vanilla extract until everything is smoothly combined, creating a flavorful wet base.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt to evenly distribute the leavening agents and seasoning.
- Combine Dry and Wet Ingredients: Gradually add the dry mixture to the wet ingredients, mixing just until combined to avoid overworking the dough and keep the cookies tender.
- Coat and Fold in Blueberries: Gently toss the blueberries with cornstarch; this helps prevent them from sinking and bleeding into the dough excessively. Fold the coated blueberries carefully into the cookie dough.
- Scoop Dough onto Sheets: Drop tablespoon-sized portions of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow room for spreading.
- Bake: Bake the cookies for 11 to 13 minutes, or until the edges turn lightly golden and the centers appear set but soft.
- Cool and Serve: Let the cookies cool on the baking sheet for 5 minutes to firm up before transferring them to a wire rack to cool completely. Optionally, dust with powdered sugar before serving for a delicate touch.
Notes
- Avoid overmixing the dough to maintain tender, soft cookies.
- Frozen blueberries may bleed into the dough, creating a pretty marbled appearance; this is normal and adds visual appeal.
- These cookies taste best the day they are made but can be stored in an airtight container for up to 3 days to maintain freshness.
