Lemon Blueberry Cookies
Lemon Blueberry Cookies are a bright, tender treat perfect for any occasion. These Bright Citrus Cookies bring zesty lemon and juicy blueberries together beautifully. Bake these zesty berry treats and savor the fresh, vibrant flavors!
Ingredients
For the Cookie Dough:
- ¾ cup 170g unsalted butter, softened
- ¾ cup 150g granulated sugar
- 1 large egg room temperature
- 1 tbsp lemon zest from 1 large lemon
- 2 tbsp fresh lemon juice
- 1 tsp vanilla extract
- 2 cups 240g all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp kosher salt
- 1 cup 150g fresh blueberries
For Garnish (Optional):
- Powdered sugar for dusting
Instructions
Cream Butter and Sugar
- I preheat the oven to 350°F (175°C) and line baking sheets with parchment. In a large bowl, I cream ¾ cup softened butter and ¾ cup sugar with an electric mixer until light and fluffy, about 2 minutes, for a perfect base.
Add Wet Ingredients
- I beat in 1 egg, 1 tbsp lemon zest, 2 tbsp lemon juice, and 1 tsp vanilla until smooth, creating the bright flavor for these citrus blueberry delights.
Mix Dry Ingredients
- In a medium bowl, I whisk 2 cups flour, 1 tsp baking powder, ½ tsp baking soda, and ¼ tsp salt. I gradually add the dry mix to the wet, stirring until just combined to keep the dough soft.
Fold in Blueberries
- I gently fold in 1 cup fresh blueberries, being careful not to crush them, to ensure juicy bursts in Lemon Blueberry Cookies. If using frozen, I add them unthawed to avoid color bleed.
Shape and Bake
- Using a cookie scoop, I drop tablespoon-sized dough balls onto baking sheets, spacing them 2 inches apart. I bake for 10–12 minutes until edges are lightly golden, rotating trays halfway if needed. I cool on sheets for 5 minutes, then transfer to a rack.
Garnish (Optional)
- Once cooled, I dust with powdered sugar for a delicate finish on these zesty berry treats.