Description
These soft and buttery cookies are bursting with fresh blueberries and bright citrusy flavor!
Ingredients
- butter, softened ¾ c (170 g)
- granulated sugar 1 c (200 g)
- brown sugar ½ c (100 g)
- lemon zest 1 lemon
- fresh lemon juice 3 tbsp
- eggs 2 large
- vanilla extract 1 tsp
- all-purpose flour 2 ⅔ c (330 g)
- (spooned and leveled*)
- baking soda ½ tsp
- baking powder ½ tsp
- salt 1 tsp
- fresh blueberries 1.5 c (220 g)
Instructions
- Cream the softened butter with the granulated sugar and brown sugar until smooth and fluffy.
- Mix in the lemon zest, lemon juice, eggs and vanilla extract.
- In a separate bowl, mix together the flour, baking soda, baking powder and salt. Add the dry ingredients to the wet and mix until combined.
- Fold in the blueberries.
- Cover and refrigerate for 2 hours.
- Preheat oven to 350 F (180 C) and line baking sheets with parchment paper.
- Portion out 18 cookies and shape into balls (they will flatten as they cook). Place on the prepared baking sheets about 3 inches (8 cm) apart.
- Bake for 14-16 minutes or until golden brown around the edges.
- Allow the cookies to rest on the pan for 15 minutes before removing to a wire rack to cool completely.
Notes
Measuring Flour: We highly recommend using a kitchen scale to measure flour. If measuring by volume, use the spoon and level method to avoid over-measuring the flour. Lightly spoon flour into the measuring cup until it’s completely full. Then run the back of a knife over the cup to gently scrape off any excess.
Storing: Store in an airtight container in the fridge for up to a week or in the freezer for up to 3 months.
- Category: dessert
- Method: baking
- Cuisine: global
Keywords: lemon blueberry cookies, blueberry cookies