Lemon Blueberry Cookies
Delicious and chewy lemon blueberry cookies with a perfect blend of flavors, great for any occasion.
Ingredients
Cookie Base
- 1 cup butter, softened Use unsalted butter for best results.
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs Room temperature eggs work best.
- 2 teaspoons vanilla extract
- 2 tablespoons lemon juice Freshly squeezed lemon juice is recommended.
- 2 teaspoons lemon zest For extra flavor, use fresh lemon zest.
Dry Ingredients
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Mix-ins
- 1 cup fresh blueberries Do not use frozen blueberries to avoid excess moisture.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until smooth.
- Beat in the eggs one at a time, then stir in the vanilla, lemon juice, and lemon zest.
- In another bowl, mix together the flour, baking soda, and salt. Gradually blend this dry mixture into the wet mixture.
- Gently fold in the blueberries.
Baking
- Drop spoonfuls of dough onto ungreased baking sheets.
- Bake for 10-12 minutes, or until the edges are lightly browned.
- Allow to cool on the baking sheet for a few minutes before transferring to wire racks to cool completely.
Notes
Store cookies in an airtight container at room temperature for up to one week. You can freeze them for longer storage.