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Irresistible Lemon Blueberry Cookies to Brighten Your Day

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Learn how to make delicious Lemon Blueberry Cookies. Easy recipe with step-by-step instructions.

Ingredients

Scale

  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 tablespoons fresh lemon zest (about 1 large lemon)
  • 2 tablespoons fresh lemon juice
  • 1 cup fresh blueberries (you can use frozen blueberries, just thaw and drain them first)

As someone who’s always loved a good baking challenge, I like to use fresh lemon zest because it really enhances that bright, citrusy flavor. If fresh lemons aren’t available, a good quality lemon extract can work as a substitute—just reduce the amount to about 1 teaspoon and adjust to taste. Blueberries are my favorite addition, but you can also try blackberries or raspberries for a different twist.

Instructions

  1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat for easy cleanup and to prevent sticking.
  2. In a small bowl, whisk together the flour, baking powder, and salt. Set this aside—my grandma always said dry ingredients are the foundation of good baking, and she was right.
  3. In a large mixing bowl, beat the softened butter and sugar together until the mixture is light and fluffy, about 3-4 minutes. I like to use a hand mixer for this step because it feels like a little therapy session—creaming butter and sugar just has that satisfying texture.
  4. Add the egg, vanilla extract, lemon zest, and lemon juice to the butter mixture. Mix until well combined. The lemon zest really brightens up the batter, reminding me of those sunny mornings in my grandma’s garden.
  5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix—it can make the cookies tough. I always fold in the dry ingredients gently with a spatula to keep the batter tender.
  6. Gently fold in the blueberries, being careful not to crush them. If using frozen blueberries, toss them lightly with a teaspoon of flour before adding—they won’t bleed as much into the dough.
  7. Using a cookie scoop or tablespoon, portion the dough onto the prepared baking sheet, spacing them about 2 inches apart. I love the look of these cookies when they’re just beginning to spread out—like little sunshine bursts.
  8. Bake in the preheated oven for 12-15 minutes, or until the edges are golden and the centers look set. Keep an eye on them after about 10 minutes—every oven is a little different, and I’ve learned to trust my nose and eyes more than the clock.
  9. Remove from the oven and let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack. This helps them set perfectly and prevents breakage. I always find that the smell alone is enough to make the wait worth it.

Find it online: https://artofeasycooking.com/lemon-blueberry-cookies/