Description
Soft and zesty lemon-infused cookies studded with bursts of juicy blueberries, perfect for a bright and refreshing treat.
Ingredients
- 1½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 1 large egg
- Zest of 2 lemons
- 2 tbsp fresh lemon juice
- 1 tsp vanilla extract
- 1 cup fresh or frozen blueberries (if frozen, do not thaw)
Instructions
- Preheat oven to 350°F (175°C) and line cookie sheets with parchment paper.
- In a medium bowl, whisk together flour, baking powder, and salt.
- In a large bowl, cream butter and sugar until light and fluffy, about 2–3 minutes.
- Add egg, lemon zest, lemon juice, and vanilla; beat until smooth.
- Slowly mix in the dry ingredients until just combined.
- Gently fold in blueberries, taking care not to crush them.
- Drop rounded tablespoons of dough onto prepared sheets, spacing about 2 inches apart.
- Bake 12–14 minutes, until edges are lightly golden and centers are set.
- Allow cookies to cool on sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Do not overmix after adding blueberries to avoid purple streaking.
- For extra zing, brush tops with a light lemon glaze after baking.
- Cookies keep well in an airtight container for up to 3 days.