Lemon Blueberry Cookies
These lemon blueberry cookies are soft, sweet and tangy! They are easy to whip up if you have a bit of time and some fresh lemon and blueberries, and they make a great snack, dessert or even breakfast.
Ingredients
- 1/2 cup unsalted butter softened
- 3/4 cup granulated sugar
- 1 egg room temperature
- 1 tsp vanilla
- 1 lemon zest and juice Keep zest and juice separate
- 2 cups flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 cup fresh blueberries frozen will work too
Instructions
- Preheat oven to 350°F. Line a cookie sheet with parchment paper or silicone baking mats.
- Zest and juice your lemon. Keep the zest and juice separate for now.
- In a large mixing bowl, cream your butter and sugar together until they are light and fluffy.
- Add your egg, vanilla and lemon juice to your butter and sugar. Mix until everything is smooth and well-incorporated.
- Add your flour, baking powder, baking soda and salt to your mixture. Beat everything until smooth, but try not to overmix
- Gently fold in your blueberries and lemon zest.
- Place your cookies on a cookie sheet, leaving some room for spread. You should still be able to fit 12 of these cookies on a large cookie sheet just fine. I like to a tablespoon measuring spoon to kind of make sure all my cookies are the same size.
- Bake your cookies for 12-15 minutes. You’ll know they’re done when the bottoms are starting to firm up and be golden. Remove your cookies from the oven and let them sit on the cookie sheet for a couple minutes before moving them to a wire rack to cool completely.