Easy Lemon Blueberry Cookies – Bursting with Flavor
Get ready to bake a batch of pure sunshine with these Easy Lemon Blueberry Cookies! Each bite is a delightful explosion of tangy lemon and sweet, juicy blueberries, creating a flavor combination that’s simply irresistible. Perfect for a quick treat, a potluck, or just because, these cookies are surprisingly simple to make and guaranteed to disappear fast!
Ingredients
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ cup (1 stick) unsalted butter, softened
- ¾ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- Zest of 1 large lemon
- 1 tablespoon fresh lemon juice
- 1 cup fresh or frozen blueberries (do not thaw if frozen)
- Optional: Powdered sugar for dusting
Instructions
- In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
- In a large bowl, using an electric mixer, cream together the softened butter and granulated sugar until light and fluffy (about 2-3 minutes).
- Beat in the egg, vanilla extract, lemon zest, and lemon juice until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
- Gently fold in the blueberries. If using frozen blueberries, fold them in quickly to avoid staining the dough too much.
- Cover the dough and refrigerate for at least 30 minutes. This helps prevent the cookies from spreading too much.
- Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper.
- Scoop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are lightly golden and the centers are just set. They may appear slightly underbaked in the middle.
- Remove from the oven and let cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
- Once cooled, dust with powdered sugar if desired. Enjoy!
