Lemon Blueberry Cookies
Lemon Blueberry Cookies have a soft, chewy center flavored with the zest of a lemon and sweetness from fresh blueberries. Grab one to enjoy as a snack with a cup of coffee or serve for dessert. Probably the best fresh blueberry cookie I've ever had!
Servings: 20 cookies
Calories: 164kcal
Ingredients
- ¾ cup (1 ½ sticks / 170 g) unsalted butter, room temperature
- ¾ cup (150 g) granulated sugar
- ½ cup (100 g) light brown sugar, packed
- 2 tablespoons lemon zest, about 1 large lemon
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 2 ¼ cups (281 g) all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon cream of tartar
- ½ teaspoon kosher salt
- 1 cup (148 g) fresh blueberries
Instructions
- Preheat the oven to 350°F. Line 2 large baking sheets with parchment paper. Set aside.
- To the bowl of a stand mixer fitted with the paddle attachment, add the butter, granulated sugar, brown sugar, and lemon zest. On medium speed, cream together for 2-3 minutes.
- Add the egg and vanilla. Mix until well combined, stopping to scrape the sides of the bowl as needed.
- In a separate medium bowl, whisk together the flour, baking soda, cream of tartar, and salt. Gradually add the dry ingredients to the butter mixture, mixing on low speed until just combined.
- Fold in the blueberries until evenly distributed throughout the dough.
- Using a 2-tablespoon cookie scoop, drop the dough onto the lined baking sheets, leaving about 2 inches between each.
- Bake for 13-14 minutes, or until the cookie is set and the edges are slightly golden brown.
- Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Video
Nutrition
Serving: 1cookie | Calories: 164kcal