Description
Indulge in these refreshing lemon blueberry cookies, featuring a soft, chewy texture and zesty citrus notes combined with juicy bursts of wild blueberries. These bakery-style treats are simple to make with pantry essentials, making them the perfect companion for a summer afternoon or a cozy tea party. The clever use of frozen blueberries ensures even distribution and consistent flavor in every bite.
Ingredients
2 3/4 cups all-purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1 tsp salt
1 cup unsalted butter, melted and cooled
1 1/4 cups white sugar
1/4 cup brown sugar
2 lemons, freshly zested
1 tbsp lemon juice, freshly squeezed
1 large egg, room temperature
1 large egg yolk
3/4 cup frozen blueberries
Instructions
Melt the butter and allow it to cool for at least 15 minutes.
Preheat your oven to 350°F and line two baking sheets with parchment paper.
In a medium bowl, sift and whisk together the flour, baking powder, baking soda, and salt.
In a large bowl, whisk the white sugar, brown sugar, and cooled butter until smooth.
Add the egg, egg yolk, lemon zest, and lemon juice to the butter mixture, whisking until creamy.
Gradually fold the dry ingredients into the wet ingredients using a spatula until just combined.
Gently fold in the frozen blueberries, being careful not to crush them.
Scoop dough into rounded portions and place on the prepared baking sheets.
Bake for 15 minutes or until the edges are lightly golden.
Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
Keep the blueberries frozen until the very last second before folding into the dough to prevent bleeding color. If the dough feels too soft, chill for 20 minutes before scooping. Store in an airtight container for up to 3 days.
- Prep Time: 15
- Cook Time: 15
- Category: Desserts & Sweets
- Method: Baking
- Cuisine: American