Description
Delight in these soft and tangy Blueberry Lemon Cookies, bursting with fresh blueberries and bright lemon zest. Perfectly balanced with a tender crumb and a light dusting of powdered sugar, these cookies are a refreshing twist on a classic treat, ideal for spring and summer gatherings or an everyday sweet indulgence.
Ingredients
Scale
Wet Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 2 tablespoons lemon zest
- 2 tablespoons fresh lemon juice
Dry Ingredients
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
Add-ins & Topping
- 1 cup fresh blueberries
- 1/2 cup powdered sugar (for dusting)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugar: In a large mixing bowl, cream together the softened butter and granulated sugar using a mixer until the mixture becomes light and fluffy, which helps create a tender cookie texture.
- Add Egg and Lemon: Beat in the egg, lemon zest, and fresh lemon juice until fully combined, infusing the dough with citrus flavor and moisture.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt to evenly distribute the leavening agents and seasoning.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined to avoid overworking the dough and maintaining a tender crumb.
- Fold in Blueberries: Gently fold in the fresh blueberries, taking care not to crush them to prevent the dough from turning blue and to keep the berry bursts intact.
- Portion Dough: Drop tablespoon-sized scoops of dough onto the prepared baking sheet, spacing them about 2 inches apart to allow for spreading during baking.
- Bake Cookies: Bake in the preheated oven for 12-15 minutes, or until the edges turn lightly golden, signaling they are perfectly baked.
- Cool Cookies: Remove the cookies from the oven and let them cool on the baking sheet for a few minutes to set, then transfer to a wire rack to cool completely to achieve the best texture.
- Dust with Sugar: Once cooled, dust the cookies lightly with powdered sugar to add a sweet finishing touch and enhance their visual appeal.
Notes
- Use fresh blueberries for the best texture and flavor; frozen blueberries can make the dough too moist and may bleed color.
- Make sure the butter is softened to room temperature for easier creaming with sugar.
- Do not overmix the dough once adding the flour to keep the cookies tender.
- For extra lemon flavor, add a teaspoon of lemon extract along with the lemon zest and juice.
- Store cookies in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
