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Lemon Blueberry Cookies

Lemon Blueberry Cookies are a delightful combination of tangy lemon and sweet blueberries, resulting in a soft, chewy cookie that is perfect for any occasion.
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Prep Time 15 minutes
Cook Time 14 minutes
Total Time 29 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

For the Cookie Dough
  • 3/4 cup unsalted butter, room temperature Ensure your butter is soft to achieve a light, fluffy cookie texture.
  • 3/4 cup granulated sugar This will give your cookies that lovely sweetness.
  • 1/2 cup light brown sugar, packed Brown sugar adds a hint of caramel flavor and moisture.
  • 2 tablespoons lemon zest Make sure to zest fresh lemons for the best flavor.
  • 1 large egg, room temperature Room-temp eggs incorporate better.
  • 1 teaspoon vanilla extract Adds depth to the flavor.
  • 2 1/4 cups all-purpose flour Standard flour works wonders here.
  • 1/2 teaspoon baking soda This ensures the cookies spread well while baking.
  • 1/2 teaspoon cream of tartar Helps maintain chewiness.
  • 1/2 teaspoon kosher salt Balances the sweetness.
  • 1 cup fresh blueberries Use seasonal, plump blueberries for a burst of flavor.

Method
 

Preparation
  1. Preheat your oven to 350 degrees F (175 degrees C) and line two large baking sheets with parchment paper.
  2. In a stand mixer, cream together the unsalted butter, granulated sugar, light brown sugar, and lemon zest on medium speed until fluffy (about 2-3 minutes).
  3. Add the egg and vanilla extract, mixing until fully combined.
  4. In a separate bowl, whisk together the all-purpose flour, baking soda, cream of tartar, and kosher salt.
  5. Gradually add the dry ingredients to the butter mixture, mixing on low until just combined.
  6. Gently fold in the fresh blueberries.
  7. Drop tablespoon-sized amounts of dough onto the prepared baking sheets, leaving 2 inches between each cookie.
Baking
  1. Bake for 13-14 minutes until set and the edges are golden brown.
  2. Allow cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

Notes

For uniform cookies, use a cookie scoop to portion the dough. Store in an airtight container for up to 5 days.