Lemon Blueberry Cookies
These soft and chewy Lemon Blueberry Cookies perfectly balance tart lemon and sweet blueberries for a refreshing treat.
Equipment
- Baking Sheet
- Parchment Paper
- Mixing Bowls
- Hand or Stand Mixer
- Whisk
- Spatula
- Wire Rack
Ingredients
Dry Ingredients
- 2 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
Wet Ingredients
- 3/4 cup unsalted butter softened
- 3/4 cup granulated sugar
- 1/4 cup brown sugar
- 2 large eggs
- 1 tbsp fresh lemon zest
- 2 tbsp fresh lemon juice
- 1 tsp vanilla extract
Add-Ins
- 1 1/2 cups fresh or frozen blueberries
Instructions
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- In a large bowl, beat the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in eggs, one at a time, then mix in lemon zest, lemon juice, and vanilla extract.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Gently fold in the blueberries, being careful not to crush them.
- Drop spoonfuls of dough onto the prepared baking sheet, spacing them apart.
- Bake for 10-12 minutes or until the edges are golden.
- Let cookies cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.
Notes
For a gluten-free version, use a 1:1 gluten-free flour blend. You can substitute butter with coconut oil for a dairy-free alternative.