Craving a taste of sunshine in every bite? These Lemon Blueberry Cookies are your new go-to! Bright, zesty lemon perfectly complements bursts of sweet blueberries in a soft, chewy cookie that’s incredibly easy to make. Get ready to bake a batch of pure joy!
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 3/4 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 tablespoons fresh lemon juice
- 1 tablespoon lemon zest (from 1-2 lemons)
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups fresh or frozen blueberries (do not thaw if frozen)
Instructions
- Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper.
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar with an electric mixer until light and fluffy (about 2-3 minutes).
- Beat in the egg, vanilla extract, lemon juice, and lemon zest until well combined.
- In a separate medium bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
- Gently fold in the blueberries using a spatula until evenly distributed. If using frozen blueberries, mix quickly to prevent them from bleeding too much.
- Drop rounded tablespoons of dough onto the prepared baking sheets, about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are lightly golden and the centers are just set. Do not overbake to keep them soft.
- Remove from the oven and let cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
- Enjoy your delightful Lemon Blueberry Cookies!
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