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Lemon Blueberry Cookies

Delightfully chewy cookies with crisp edges, bursting with blueberries and refreshing lemon zest.
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1 cup unsalted butter, softened Ensure butter is at room temperature for creamy texture.
  • 1 cup granulated sugar
  • 1 large egg
  • 2 tablespoons lemon juice
  • 1 tablespoon lemon zest
Dry Ingredients
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
Fruits
  • 1 cup fresh blueberries Gently fold into the dough.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy (about 2-3 minutes with a hand mixer).
  3. Beat in the egg, then add lemon juice and lemon zest, mixing until fully combined.
  4. In a separate bowl, whisk together the flour, baking powder, and salt.
  5. Gradually add the dry ingredients to the wet mixture, stirring gently until combined.
  6. Gently fold in the blueberries to ensure even distribution.
  7. Using a scoop or spoon, drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
  8. Bake for 10-12 minutes until the edges are lightly golden.
  9. Allow to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

For perfect cookies, avoid overmixing the dough. Store in an airtight container at room temperature for 3-4 days or freeze for longer storage.