Introduction
There’s something absolutely delightful about the combination of zesty lemon and juicy blueberries, especially when it’s baked into a cookie! These Lemon Blueberry Cookies are soft, buttery, and bursting with refreshing flavors. Perfect for an afternoon treat with a cup of tea or as a sweet surprise for gatherings, these cookies will leave everyone coming back for seconds. Let’s dive into this easy and delicious recipe!
Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 2 tablespoons fresh lemon juice
- Zest of 1 lemon
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup fresh blueberries
Prep Time, Cook Time, Total Time, Yield
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Yield: 24 cookies
Directions and Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper for easy cleanup.
- In a large mixing bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy. This should take about 2-3 minutes.
- Add the egg, fresh lemon juice, and lemon zest to the bowl, beating well to combine all these flavorful ingredients.
- In a separate bowl, whisk together the flour, baking soda, and salt, making sure there are no lumps.
- Gradually mix the dry ingredients into the wet ingredients, stirring until everything is just combined. Be careful not to overmix!
- Gently fold in the vibrant fresh blueberries, taking care not to crush them too much as you want those lovely bursts of flavor in every bite.
- Using a tablespoon, drop rounded portions of dough onto the prepared baking sheet, leaving a couple of inches between each cookie for spreading.
- Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden and the centers look set.
- Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
Notes or Tips
For an extra delightful twist, consider adding a dusting of powdered sugar on top of the cooled cookies. If you can’t find fresh blueberries, you can substitute them with frozen blueberries, just make sure they are thawed and drained before folding them into the dough.
Cooking Techniques
Proper creaming of the butter and sugar is essential for a light and airy cookie. Be patient during this step, as it sets the stage for a beautiful texture. Additionally, gently folding in the blueberries helps maintain their shape and ensures that each cookie has those juicy, delicious pockets of flavor!
FAQ
Can I substitute the butter for margarine? While margarine can be used, butter gives the cookies a richer flavor and better texture.
How do I store leftovers? Store any leftover cookies in an airtight container at room temperature for up to one week. You can also freeze them for longer storage.
Can I use other fruits instead of blueberries? Absolutely! These cookies are versatile, so feel free to experiment with raspberries, cranberries, or even chopped strawberries.
Conclusion
These Lemon Blueberry Cookies are a delightful way to bring a bright, fresh flavor to your baking routine. With their tender texture and a lovely citrus aroma, they are sure to brighten up any day. Enjoy these cookies warm out of the oven, or save them to share with family and friends. Happy baking!