Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1 large egg
- 1 tablespoon lemon zest
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon vanilla extract
- 1 cup fresh or frozen blueberries
If you’re missing fresh blueberries, don’t worry! Frozen ones work just as well—just make sure to pat them dry before mixing. And if you’re out of vanilla, a dash of almond extract can bring a delightful twist to the flavor profile.
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper for easy cleanup.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, cream the butter and sugar with a hand mixer or stand mixer until light and fluffy, about 3 minutes.
- Add the egg, lemon zest, lemon juice, and vanilla extract, mixing until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Gently fold in the blueberries using a spatula.
- Drop tablespoon-sized dough balls onto the prepared baking sheet, leaving space between each cookie.
- Bake for 12-14 minutes, or until the edges are golden and the centers are set. Cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Remember, it’s about the love you put into these cookies, not the perfection. If your kitchen counter is a mess by the end, you’re doing it right!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Keywords: Lemon Blueberry Cookies, recipe, cooking, food