Soft Lemon And Blueberry Cookies
These soft and chewy cookies are bursting with bright lemon flavor and juicy blueberries, offering a delightful burst of summer in every bite. Their tender texture and vibrant citrus notes make them a perfect treat for any occasion.
Ingredients
Ingredients
- 2.25 cup all-purpose flour spooned and leveled
- 0.5 tsp baking soda
- 0.5 tsp salt
- 0.75 cup unsalted butter softened to room temperature
- 1 cup granulated sugar
- 0.25 cup light brown sugar packed
- 1 large egg room temperature
- 2 tbsp fresh lemon juice about 1 medium lemon
- 1 tbsp fresh lemon zest from about 1 medium lemon
- 1 tsp pure vanilla extract
- 1.5 cup fresh blueberries rinsed and patted very dry, or frozen (do not thaw)
Notes
Storage: Keep cookies in an airtight container at room temperature for up to 3 days or freeze for up to 3 months. Make-Ahead: You can scoop the dough balls and freeze them on a tray before transferring to a freezer bag; bake from frozen, adding 1-2 minutes to the baking time. Substitutions: For a chewier texture, use all brown sugar. You can use frozen blueberries without thawing, but toss them in 1 tbsp of the measured flour first to prevent bleeding. For a glaze, mix 1 cup powdered sugar with 1-2 tbsp lemon juice and drizzle over cooled cookies.