Lemon Blueberry Cookies
Delicious cookies that combine buttery richness with the zesty flavors of lemon and fresh blueberries, perfect for any occasion.
Ingredients
Cookie Base
- 1 cup butter, softened Make sure your butter is softened for a creamy texture.
- 1 cup granulated sugar
- 1 cup brown sugar
- 2 large eggs Add eggs one at a time.
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour Can substitute with gluten-free flour if desired.
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon lemon juice
- 1 tablespoon lemon zest
- 1 1/2 cups fresh blueberries Gently fold in to avoid smashing.
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until smooth.
- Beat in the eggs one at a time, then stir in the vanilla extract, lemon juice, and lemon zest.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture and mix until combined.
- Fold in the blueberries gently.
Baking
- Drop spoonfuls of the dough onto ungreased baking sheets.
- Bake for 10-12 minutes, or until lightly golden.
- Let cool on the baking sheets before transferring to wire racks.
Notes
These cookies are delicious warm or with a scoop of vanilla ice cream. Store in an airtight container at room temperature for up to a week. For longer storage, freeze cookies after cooling.