Lemon Blueberry Cookies

Prep Time 15 mins
Cook Time 12 mins
Rest Time 5 mins
Total Time 32 mins
Cooking Temp: 175  C
Servings: 20
Ingredients
  • 2 ¼ cups all-purpose flour
  • 1 tsp baking powder
  • ¼ tsp baking soda
  • ½ tsp salt
  • ½ cup unsalted butter (1 stick)
  • ¾ cup granulated sugar
  • ¼ cup brown sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 1 tbsp lemon zest
  • 1 tbsp fresh lemon juice
  • 1 cup fresh blueberries (washed and dried)
  • ½ cup white chocolate chips (optional)
Instructions
  1. 1
    Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
  2. 2
    In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
  3. 3
    In a large bowl, cream together softened butter, granulated sugar, and brown sugar until light and fluffy (about 2 minutes).
  4. 4
    Add the egg, vanilla extract, lemon zest, and lemon juice to the creamed mixture. Mix until fully combined.
  5. 5
    Gradually add the dry ingredients to the wet mixture, stirring just until no dry streaks remain. Avoid overmixing.
  6. 6
    Gently fold in fresh blueberries and optional white chocolate chips with a spatula.
  7. 7
    Scoop dough into 1.5-inch balls and place on prepared baking sheets, spacing 2 inches apart.
  8. 8
    Bake for 11–13 minutes or until the edges are lightly golden and the centers appear just set.
  9. 9
    Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Note

For best results, use fresh lemon zest and juice — it enhances the citrus flavor.

If using frozen blueberries, do not thaw. Toss them in a little flour to prevent streaking.

Chill the dough for 20 minutes if it's too soft to handle.

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Read it online: https://www.showergourmet.com/recipe/lemon-blueberry-cookies/