Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- Zest of 1 lemon
- 1 tablespoon fresh lemon juice
- 1/2 cup fresh blueberries (or frozen, thawed)
- 1/2 teaspoon lemon extract (optional for extra flavor)
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium-sized bowl, whisk together the flour, baking soda, and salt. Set aside.
- In a large bowl, cream the softened butter and sugar together until light and fluffy, about 3 minutes.
- Beat in the egg, vanilla extract, lemon zest, and lemon juice until fully incorporated.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Gently fold in the fresh blueberries, being careful not to crush them.
- Scoop tablespoon-sized portions of dough and place them on the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes or until the edges are lightly golden and the centers are set.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Prep Time: 15 minutes
- Cook Time: 10-12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Keywords: Lemon Blueberry Cookies