Lemon Blueberry Cookies
These soft and chewy Lemon Blueberry Cookies combine the refreshing taste of lemon with the sweetness of blueberries, making them an ideal treat for any occasion.
Ingredients
Wet Ingredients
- 1 cup unsalted butter, softened
- 1 cup sugar
- 1 cup brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1/4 cup fresh lemon juice
Dry Ingredients
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- Zest of 1 none lemon
Add-ins
- 1 cup fresh blueberries (or frozen) Use fresh for best flavor, but frozen works too.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream together the softened butter, sugar, and brown sugar until light and fluffy.
- Add in the eggs and vanilla extract, and mix until combined.
- In another bowl, whisk together the flour, baking soda, baking powder, and salt.
- Gradually add the dry mixture to the wet ingredients, stirring just until combined.
- Fold in the lemon zest, lemon juice, and blueberries carefully to avoid crushing the berries.
Baking
- Drop spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are golden but the centers remain soft.
- Let them cool on a wire rack before serving.
Notes
Store cookies in an airtight container at room temperature for up to a week. Freeze for up to three months. Reheat in microwave for a freshly baked taste. Chilling the dough for 30 minutes can improve texture.