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Irresistible Lemon Blueberry Cookies: Your Sweet Delight!

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These Irresistible Lemon Blueberry Cookies combine zesty lemon and sweet blueberries in a perfectly soft and chewy cookie. Perfect for any occasion, they promise a refreshing and uplifting treat.

Ingredients

Scale
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, at room temperature
  • 3/4 cup granulated sugar
  • 3/4 cup light brown sugar
  • 2 large eggs, at room temperature
  • 1 tablespoon vanilla extract
  • Zest of 2 fresh lemons
  • 1/4 cup fresh lemon juice
  • 1 1/2 cups fresh or frozen blueberries
  • Optional: 1/2 cup powdered sugar for glaze
  • Optional: 1-2 tablespoons fresh lemon juice for glaze
  • Optional: Reserved lemon zest for glaze

Instructions

  1. Prep Your Ingredients: Bring your butter and eggs to room temperature. Zest your lemons, setting aside about a teaspoon for an optional glaze later. Squeeze out the fresh lemon juice. Preheat your oven to 375°F (190°C) and line two baking sheets with parchment paper.
  2. Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
  3. Cream Butter and Sugars: In a large bowl, using an electric mixer, cream together the room temperature unsalted butter, granulated sugar, and light brown sugar on medium-high speed until light, fluffy, and pale in color, about 2-3 minutes. Scrape down the sides of the bowl as needed.
  4. Add Eggs and Vanilla: Beat in the large eggs one at a time, mixing well after each addition. Stir in the vanilla extract and most of the lemon zest (reserving some for the optional glaze). Continue to mix until just combined.
  5. Incorporate Dry into Wet: Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Stop mixing as soon as no streaks of flour remain.
  6. Fold in Blueberries and Lemon Juice: Gently fold in the fresh or frozen blueberries and the fresh lemon juice using a spatula. If using frozen blueberries, do not thaw them.
  7. Chill the Dough (Optional but Recommended): Cover the dough bowl with plastic wrap and chill it in the refrigerator for at least 30 minutes, or up to 2 hours.
  8. Scoop and Bake: Drop rounded tablespoons or use a 1.5-ounce cookie scoop to portion the dough onto the prepared baking sheets, leaving about 2 inches between each cookie.
  9. Bake: Bake for 10-13 minutes, or until the edges are lightly golden brown and the centers are just set. Rotate the baking sheets halfway through baking for even browning.
  10. Cool: Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
  11. Optional Lemon Glaze: While the cookies are cooling, whisk together ½ cup powdered sugar with 1-2 tablespoons of fresh lemon juice and the reserved lemon zest until smooth. Drizzle over the cooled cookies.

Nutrition

Keywords: Don't overmix the dough to avoid tough cookies. Always use fresh lemons for the best flavor, and consider chilling the dough for better texture and flavor.

Find it online: https://mamablueberry.com/lemon-blueberry-cookies-your-irresistible-sweet-delight/