Get the Recipe: Lemon Blueberry Cookies
These lemon blueberry cookies are light, soft and fresh! The lemon and blueberry combination is a classic. These easy cookies are made with only pantry staples and come together quickly!
Ingredients
- ½ cup cold butter
- ¼ cup granulated sugar
- ½ cup light brown sugar, tightly packed
- 1 egg
- 1 tsp vanilla extract
- 1 ¾ cups flour, gluten free 1 to 1 or all purpose
- ½ tsp baking soda
- ½ tsp lemon juice
- ½ tsp lemon zest
- ⅓ cup fresh blueberries
Instructions
- First, preheat oven to 350 degrees Fahrenheit. Line a baking pan with parchment paper.
- In the bowl of a stand mixer, add cold butter, granulated sugar and brown sugar. Beat for 2 to 3 minutes or until no clumps of butter remain.
- Add in egg and vanilla extract. Stir until combined.
- Then, add in flour, baking soda, lemon juice and lemon zest. Stir until a thick dough is formed.
- Carefully fold in blueberries.
- Use ice cream scoop to scoop balls of dough onto lined pan.
- Bake for 9 to 10 minutes or until middles of cookies are just barely set.
- Finally, remove from oven and serve!
Notes
- This recipe makes 8 large cookies or 10 medium cookies.
- Use a regular sized ice cream scoop to make large cookies.
- Use cold butter straight from the fridge. This helps the cookies not spread too much while baking.
- Both gluten free 1 to 1 flour and regular all purpose flour work.
- Carefully fold in blueberries to not break them.
- Bake cookies until edges are very slightly golden and the middles are barely set.
- Allow cookies to cool on pan for 10 minutes before carefully transferring to cooling rack.
- Store cookies in an airtight container at room temperature for up to 3 days.
- These cookies freeze well!
Calories: 287kcal, Carbohydrates: 42g, Protein: 3g, Fat: 12g, Saturated Fat: 7g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 1g, Cholesterol: 41mg, Sodium: 168mg, Potassium: 61mg, Fiber: 1g, Sugar: 20g, Vitamin A: 373IU, Vitamin C: 1mg, Calcium: 21mg, Iron: 1mg