Lemon Blueberry Cookies
Why Make This Recipe
Lemon Blueberry Cookies are a delightful treat that merges the bright, zesty flavor of lemon with the sweet burst of juicy blueberries. These cookies are perfect for any occasion, whether you’re enjoying them with your morning coffee, serving them at a gathering, or simply indulging yourself. They are easy to make and offer a refreshing twist on classic cookies, making them a great choice for both kids and adults alike.
How to Make Lemon Blueberry Cookies
Ingredients
- 1 cup sugar
- 1/2 cup unsalted butter, softened
- 1 large egg
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest
- 1 tablespoon lemon juice
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup blueberries (fresh or frozen)
Directions
- Preheat the oven to 350°F (175°C).
- In a large mixing bowl, cream together the sugar and softened butter.
- Beat in the egg, vanilla extract, lemon zest, and lemon juice until well combined.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Gently fold in the blueberries.
- Drop spoonfuls of dough onto a baking sheet lined with parchment paper, spacing them about 2 inches apart.
- Bake for 10-12 minutes or until the edges are lightly golden.
- Allow to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
How to Serve Lemon Blueberry Cookies
Lemon Blueberry Cookies are best enjoyed warm or at room temperature. You can serve them as a sweet snack during the day, as a treat with tea or coffee, or even as a dessert after dinner. Pair them with a dollop of whipped cream or a scoop of vanilla ice cream for a special touch!
How to Store Lemon Blueberry Cookies
To keep your cookies fresh, store them in an airtight container. They can last for about a week at room temperature. If you want to keep them longer, consider freezing them. Place the cooled cookies in a freezer-safe container or bag, and they can last for up to three months. Just remember to let them thaw at room temperature before enjoying.
Tips to Make Lemon Blueberry Cookies
- Use fresh blueberries if possible, as they provide the best flavor and texture. If using frozen blueberries, do not thaw them beforehand.
- Make sure your butter is softened but not melted to achieve the best cookie texture.
- For an extra lemony flavor, add a bit more lemon zest to the dough.
- Don’t overmix the dough once you add the dry ingredients to ensure soft and tender cookies.
Variation
You can experiment with different types of add-ins. Consider adding white chocolate chips for a creamier texture or mixing in nuts for some crunch. You can also replace blueberries with other berries like raspberries or strawberries for a different fruity flavor.
FAQs
1. Can I use margarine instead of butter?
Yes, you can use margarine, but it may slightly change the flavor and texture of the cookies.
2. Can I make this recipe gluten-free?
Yes, you can substitute all-purpose flour with a gluten-free flour blend. Be sure to check that your other ingredients are gluten-free as well.
3. How do I know when the cookies are done baking?
The cookies are done when the edges are lightly golden. They may look slightly undercooked in the center but will firm up as they cool on the baking sheet.
Lemon Blueberry Cookies
- Total Time: 27 minutes
- Yield: 24 cookies
- Diet: Vegetarian
Description
Delightful cookies merging zesty lemon flavor with sweet blueberries, perfect for any occasion.
Ingredients
- 1 cup sugar
- 1/2 cup unsalted butter, softened
- 1 large egg
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest
- 1 tablespoon lemon juice
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup blueberries (fresh or frozen)
Instructions
- Preheat the oven to 350°F (175°C).
- In a large mixing bowl, cream together the sugar and softened butter.
- Beat in the egg, vanilla extract, lemon zest, and lemon juice until well combined.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Gently fold in the blueberries.
- Drop spoonfuls of dough onto a baking sheet lined with parchment paper, spacing them about 2 inches apart.
- Bake for 10-12 minutes or until the edges are lightly golden.
- Allow to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
Use fresh blueberries for best flavor. Store in an airtight container for up to a week or freeze for up to three months.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
