Lemon Blueberry Cookies (Edit recipe)

These Lemon Blueberry Cookies are made with plump, juice blueberries and 1 tablespoon of lemon zest for a fresh flavor. I've created soft-baked cookies with chewy centers and slightly crispy edges. Light brown sugar adds moisture and chewiness, while granulated sugar helps spread the cookies into the perfect size.

15 minutes

10 minutes

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	87
Fat:	5 g
Carbohydrates:	10 g
Protein:	3 g
Cholesterol:	11 g
Sodium:	88 mg
Fiber:	0 g
Sugars:	6 g
Calculated per serving.

by The Sweet Occasion

View original recipe

Serves: 30

Ingredients

260 gram All Purpose Flour, (2 cups)
1 tsp Baking Soda
0.5 tsp Baking Powder
0.5 tsp Salt
170 gram Unsalted Butter, (3/4 cup) at room temperature
165 gram Light Brown Sugar
55 gram Granulated White Sugar
1 Tbsp Lemon zest
1 whole Egg
1.5 tsp Pure Vanilla Extract
145 gram Blueberries, (1 cup)

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

In a medium bowl, whisk the flour, baking soda, baking powder, and salt.
In a large bowl, using a handheld or stand mixer fitted with the paddle attachment, beat the butter, sugars, and lemon zest on medium-high speed for 2 minutes until light and fluffy, scraping down the sides of the bowl as needed.
Mix in the egg and vanilla until combined.
Add the dry ingredients and mix just until combined.
Gently fold in the blueberries.
Scoop the dough into 1 1/2 ounce portions, roll into balls, and place on a parchment-lined sheet pan, dish, or platter. Refrigerator for 30 minutes.
Preheat the oven to 350°F/177°C.
Arrange the cookies 3 inches apart on a large parchment-lined baking sheet. Bake for 10-12 minutes until the edges are lightly golden brown.
Allow to cool 5 minutes on the hot pan and then transfer to a wire rack to cool completely.

Notes

Super chewy and soft cookies: Add 1 large egg yolk. Thin and crispy cookies: Add 55 g (1/4 cup) granulated sugar. Storage: Store in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 3 days. Freezer: Store completely cooled cookies in a freezer-safe container and freeze them for up to 3 months. Make-ahead: Store the cookie dough balls in a freezer-safe container and freezer for up to 3 months. Bake from frozen in a preheated 350°F/177°C oven for 12-14 minutes.