At a Glance:
Prep Time: 10 minutes mins
Cook Time: 9 minutes mins
Total Time: 19 minutes mins
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!
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!
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: 287 kcal , Carbohydrates: 42 g , Protein: 3 g , Fat: 12 g , Saturated Fat: 7 g , Polyunsaturated Fat: 1 g , Monounsaturated Fat: 3 g , Trans Fat: 1 g , Cholesterol: 41 mg , Sodium: 168 mg , Potassium: 61 mg , Fiber: 1 g , Sugar: 20 g , Vitamin A: 373 IU , Vitamin C: 1 mg , Calcium: 21 mg , Iron: 1 mg
Course: Dessert
Cuisine: American