Lemon Blueberry Cookies Recipe
Lemon Blueberry Cookies make the magical and classic lemon-blueberry combination shine. This trusted year-round recipe can be made with fresh or frozen blueberries, and the soft and chewy texture is nothing short of dreamy. Enjoy them with your morning coffee, for an afternoon snack, and of course for an after dinner dessert. Makes about 2 dozen / Serving size: about 2 cookies*Please note that batter needs to refrigerate for 1 hour before baking.
Servings: 12
Calories: 340kcal
Ingredients
- ¼ cup packed lemon zest
- ½ cup granulated sugar, divided
- 1 cup unsalted butter
- 1 tablespoon pure vanilla extract
- 2⅓ cups all-purpose flour
- ½ teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon Kosher salt (or ¼ teaspoon table salt)
- 2¼ cups fresh blueberries, washed and dried
- 1 cup packed light brown sugar
- 1 large egg
Instructions
- Line a sheet pan with parchment paper. Set aside.
- Prepare the lemon zest with butter and vanilla. Combine the lemon zest with ¼ cup of the granulated sugar and use your fingers to rub the zest into the sugar. This intensifies the lemon flavor by bringing the natural oils to the surface.Add the butter to a small saucepan with the lemon sugar blend and the vanilla. Turn the heat to low to melt the butter. Once it's completely melted, turn off the heat and let it sit for about 10 minutes.
- Make the batter. In a large mixing bowl, combine the flour, baking powder, baking soda and salt. Whisk to blend and then gently combine it with the blueberries. This will help them not all sink to the bottom of the cookies.In another mixing bowl, combine the brown sugar and remaining granulated sugar with the melted butter-zest mixture. Mix it well, add the egg and mix until smooth.Make a well in the flour bowl and pour the wet ingredients into it. Use a rubber spatula to get every last bit. Then gently fold the two together.
- Shape and refrigerate. Use a 1½-inch cookie scoop to scoop the cookie dough into balls -- the bottom of each one should be leveled off. At this point, they can be placed close together. Gently cover with plastic wrap and refrigerate for at least 1 hour.
- Bake. About 15 minutes before you're ready to bake, preheat the oven to 350°F and line another couple of baking sheets with parchment paper. Set aside. Add the now refrigerated balls of dough to the new parchment-lined baking sheets. They should be spaced a few inches apart. You should have about 9 per sheet.Bake in the preheated 350°F oven for about 14 minutes, turning them about halfway through. Repeat until you've baked all of them.
- Cool. Let them cool on the baking sheets for about 10 minutes, then transfer them to a cooling rack.
Notes
Nutritional information is only an estimate.
Nutrition
Calories: 340kcal | Carbohydrates: 48g | Protein: 3g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 56mg | Sodium: 156mg | Potassium: 91mg | Fiber: 3g | Sugar: 30g | Vitamin A: 510IU | Vitamin C: 3mg | Calcium: 54mg | Iron: 1mg