Sourdough Lemon Blueberry Cookies
These sourdough lemon blueberry cookies are a delightful treat that combines the bright flavors of lemon and blueberries. Soft, sweet, and perfect for any occasion.
Ingredients
Cookie Ingredients
- 1 cup sourdough starter
- 1 cup butter, softened Make sure your butter is softened.
- 1 cup sugar Increase for a sweeter cookie if desired.
- 1 large egg
- 1 tablespoon lemon juice
- 1 tablespoon lemon zest Don’t skip this; it enhances the flavor.
- 2 cups all-purpose flour
- 1 teaspoon baking soda Ensure it is fresh.
- 1/2 teaspoon salt
- 1 cup fresh blueberries Fresh is best, but frozen will work.
- as needed Powdered sugar for dusting Optional.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large bowl, cream together the softened butter and sugar until light and fluffy.
- Mix in the egg, lemon juice, and lemon zest until well combined.
- Stir in the sourdough starter until fully mixed.
- In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry mixture to the wet mixture until just combined.
- Gently fold in the fresh blueberries.
- Drop spoonfuls of dough onto a prepared baking sheet, spacing them about 2 inches apart.
Baking
- Bake for 10-12 minutes or until the edges are lightly golden.
- Let cool for a few minutes on the baking sheet before transferring to a wire rack to cool completely.
- Dust with powdered sugar if desired and enjoy!
Notes
To keep your cookies fresh, store them in an airtight container at room temperature for up to a week. For longer storage, freeze them and let thaw at room temperature before enjoying.