Description
Discover the perfect recipe for Lemon Blueberry Cookies and satisfy your sweet tooth in no time. Try these delicious cookies today!
Ingredients
Scale
- 2¼ cups (280g) all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup (170g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 2 tablespoons fresh lemon zest (from about 2 medium lemons)
- 3 tablespoons fresh lemon juice
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 1 cup (150g) fresh blueberries (or frozen, not thawed)
- ⅓ cup (67g) white chocolate chips (optional)
- 2 tablespoons turbinado sugar for sprinkling (optional)
Instructions
- Step 1: Prepare the Dry Ingredients In a medium bowl, whisk together the flour, baking powder, baking soda, and salt until thoroughly combined. This ensures your leavening agents are evenly distributed throughout the dough, creating a consistent texture in your Lemon Blueberry Cookies. Set this mixture aside while you prepare the wet ingredients.
- Step 2: Cream Butter and Sugar In a large bowl, beat the softened butter, granulated sugar, and lemon zest with an electric mixer on medium speed for 2-3 minutes until the mixture becomes light and fluffy. Don’t rush this step – proper creaming incorporates air into the dough, giving your cookies the perfect texture. The sugar will actually help release oils from the lemon zest, intensifying the citrus flavor throughout your dough.
- Step 3: Add Remaining Wet Ingredients Add the egg and beat until fully incorporated, about 30 seconds. Pour in the lemon juice and vanilla extract, mixing until just combined. The mixture might look slightly curdled at this point, which is completely normal due to the acidic lemon juice interacting with the butter.
- Step 4: Combine Wet and Dry Ingredients Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed just until no flour streaks remain. Overmixing will develop gluten and make your cookies tough, so stop as soon as the flour disappears into the dough.
- Step 5: Add Blueberries Gently fold in the blueberries (and white chocolate chips if using) with a rubber spatula until evenly distributed throughout the dough. Use a light hand to avoid crushing the berries.
- Step 6: Chill the Dough Cover the bowl with plastic wrap and refrigerate for at least 1 hour or up to 24 hours. This resting period allows the flavors to develop and the flour to fully hydrate.
- Step 7: Bake Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. Scoop chilled dough into 2-tablespoon portions, roll into balls, and place 2 inches apart on the prepared sheets. Slightly flatten each cookie and sprinkle with turbinado sugar if desired. Bake for 12-14 minutes until edges are just turning golden but centers still look slightly underdone.
- Step 8: Cool Let the Lemon Blueberry Cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely. They’ll firm up as they cool while maintaining their soft centers.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 5g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 50mg