Description
Enjoy these delightful cookies’ perfect blend of tangy lemon and juicy blueberries. Ideal for cookie lovers seeking a refreshing twist on the classic treat, this recipe promises a burst of citrus flavour with every bite.
Ingredients
Scale
- 1 cup unsalted butter, room temperature
- 1 cup granulated sugar
- 2 large eggs (at 22°C, room temperature)
- 2 tablespoons lemon zest (from 2 lemons)
- 2 tablespoons fresh lemon juice
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup fresh blueberries (gently rinsed and patted dry)
Instructions
- Preheat and Prep: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Cream Butter and Sugar: In a large bowl, beat the butter and sugar until light and fluffy.
- Add Eggs and Lemon: Incorporate the eggs, then stir in the lemon zest and juice.
- Mix Dry Ingredients: In another bowl, whisk together the flour, baking powder, and salt. Gradually add this to the butter mixture, stirring until just combined.
- Fold in Blueberries: Gently fold in them, ensuring they remain intact.
- Scoop and Bake: Scoop drop-sized spoonfuls onto the prepared baking sheet. Bake for 10 to 12 minutes until the edges are just turning golden.
- Cool and Serve: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a cooling rack.
Notes
- Pro Tips:
- For even softer cookies, ensure all refrigerated ingredients (like eggs and butter) are at room temperature.
- To add an extra burst of flavor, consider topping each cookie with a few whole blueberries before baking.
- Prep Time: 15 minutes
- Cook Time: 10–12 minutes
- Category: Desserts / Cookies
- Method: Baking
- Cuisine: Western / American
Nutrition
- Serving Size: 1 cookie
- Calories: 120 kcal
- Sugar: 10 g
- Sodium: 50 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 10 mg
Keywords: lemon, blueberry, cookies, baking, dessert, recipe