Lemon Blueberry Cookies
A delightful combination of sweet blueberries and zesty lemon, these cookies offer a refreshing taste that’s perfect for any occasion.
Ingrédients
For the Cookie Dough
- 1 cup butter, softened Can substitute with coconut oil for dairy-free option.
- 1 cup sugar For a sugar alternative, consider using coconut sugar.
- 1/2 cup brown sugar
- 2 large eggs Can substitute with flaxseed meal mixed with water for vegan option.
- 1 tablespoon lemon zest Essential for vibrant lemon flavor.
- 2 tablespoons lemon juice Can be replaced with lime juice for different flavor.
- 2 1/2 cups all-purpose flour Use a 1:1 gluten-free flour blend for gluten-free option.
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup fresh blueberries Can use frozen blueberries, do not thaw.
- 1/2 teaspoon vanilla extract
Instructions
Preparation
- Gather all your ingredients and measure them accurately.
- Preheat your oven to 350°F (175°C).
Mixing the Dough
- Cream together softened butter, sugar, and brown sugar until light and fluffy (2-3 minutes).
- Beat in the eggs, lemon zest, lemon juice, and vanilla extract until well combined.
Combining Ingredients
- In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, folding until just combined.
- Gently fold in the blueberries, being careful not to break them.
Baking
- Drop spoonfuls of dough onto ungreased baking sheets, spacing them about 2 inches apart.
- Bake in the preheated oven for 10-12 minutes, until the edges are golden and the centers are slightly underbaked.
- Allow cookies to cool on the baking sheets for a few minutes before transferring to wire racks to cool completely.
Serving
- Once completely cooled, enjoy with a cup of tea or lemonade.
Notes
These cookies are great for picnics, gatherings, or as a sweet snack. Store in an airtight container at room temperature for up to a week. Dough can be made ahead and refrigerated.