Blueberry Lemon Cookies (Print Version)
# Ingredients:
01 -
1 1/2 cups all-purpose flour
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1/2 teaspoon baking powder
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1/4 teaspoon baking soda
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1/4 teaspoon salt
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1/2 cup unsalted butter, softened
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1 cup granulated sugar
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1 large egg
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1 teaspoon vanilla extract
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1/2 cup fresh blueberries
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1/2 teaspoon lemon zest
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2 tablespoons purple food coloring (optional)
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1 tablespoon coarse sugar for sprinkling
# Instructions:
01 -
Preheat your oven to 350°F and line a baking sheet with parchment paper to prevent sticking and make cleanup easier.
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In a medium bowl, whisk together the flour, baking powder, baking soda, and salt until well combined. Set this aside for now - we'll come back to it.
03 -
In a large bowl, beat the softened butter and granulated sugar together until the mixture becomes light and fluffy, about 3-4 minutes. This creates air pockets that give your cookies that perfect texture.
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Mix in the egg and vanilla extract until they're fully incorporated and the mixture looks smooth and glossy.
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Gradually add the dry ingredient mixture to your butter mixture, stirring gently until just combined. Be careful not to overwork the dough - we want tender cookies!
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Gently fold in those fresh blueberries and lemon zest. If you're using the purple food coloring for a fun pop of color, add it now and mix until the dough is evenly colored.
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Scoop the dough into 1-inch balls and place them on your prepared baking sheet, leaving some space between each one. Gently press down on each ball to slightly flatten it, then sprinkle the tops with a little coarse sugar for a pretty sparkle and extra crunch.
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Slide your cookies into the preheated oven and bake for 12-15 minutes. You'll know they're done when the edges turn lightly golden. Don't worry if the centers still look a bit soft - they'll continue cooking a bit as they cool and stay beautifully chewy.
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Let the cookies rest on the baking sheet for about 5 minutes before moving them to a wire rack to cool completely. Then dive in and enjoy those wonderful bursts of blueberry and hints of lemon in every bite!
# Notes:
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These blueberry lemon cookies offer a perfect balance of sweet and tangy flavors with bursts of fresh fruit.
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For a gluten-free version, you can substitute the all-purpose flour with your favorite gluten-free baking mix.
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To make these dairy-free, use a plant-based butter substitute and check that your food coloring is vegan-friendly.
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The cookies will keep in an airtight container for up to 3 days, though they're most delicious on the day they're baked.