Why Make This Recipe
Lemon Blueberry Cookies are a delightful treat that combines the tanginess of lemon with the sweetness of blueberries. They are perfect for a sunny afternoon snack or a cheerful dessert. The bright flavors and soft texture of these cookies make them irresistible. This recipe is not only simple to make but also a great way to use fresh blueberries, making it a popular choice among bakers of all levels.
How to Make Lemon Blueberry Cookies
Ingredients
- 1 cup sugar
- 1/2 cup butter, softened
- 1 egg
- 1 tablespoon lemon zest
- 2 tablespoons lemon juice
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup blueberries (fresh or frozen)
Directions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a mixing bowl, cream together the sugar and softened butter until light and fluffy.
- Beat in the egg, lemon zest, lemon juice, and vanilla extract until well combined.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Gently fold in the blueberries.
- Drop spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are lightly golden.
- Allow to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
How to Serve Lemon Blueberry Cookies
These cookies are delightful on their own, but they can also be served with a glass of cold milk or a cup of tea. You can sprinkle some powdered sugar on top for an extra sweet touch. Consider pairing them with fresh fruit or a scoop of vanilla ice cream for a delicious dessert.
How to Store Lemon Blueberry Cookies
To keep your Lemon Blueberry Cookies fresh, store them in an airtight container at room temperature. They will stay good for about a week. If you want to keep them longer, you can freeze the cookies. Just place them in a freezer-safe container, and they will last for up to three months.
Tips to Make Lemon Blueberry Cookies
- Make sure your butter is softened to room temperature for easy mixing.
- Gently fold the blueberries to prevent them from breaking and staining the dough.
- If using frozen blueberries, do not thaw them before adding to the batter, as this will help keep your dough from becoming too wet.
Variation
For a twist on this recipe, consider adding white chocolate chips or nuts to the batter. You could also replace the blueberries with raspberries for a different flavor.
FAQs
Can I use lemon extract instead of lemon zest and juice?
Yes, you can use lemon extract, but it’s best to use fresh lemon zest and juice for the best flavor.
Can I make these cookies gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free flour blend for a gluten-free version of these cookies.
What should I do if my cookies are too flat?
Check that your baking powder and baking soda are fresh, as old leavening agents can prevent your cookies from rising properly.