Description
Lemon Blueberry Cookies are a delightful fusion of tangy lemon and sweet blueberries wrapped in a soft and chewy cookie dough. This irresistible combination creates a refreshing treat that’s perfect for summer gatherings, afternoon tea, or a comforting snack any time of the year.
Ingredients
Scale
- 1 cup granulated sugar
- 1/2 cup unsalted butter, room temperature
- 1 large egg
- 2 tablespoons lemon zest
- 2 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup fresh blueberries (or frozen, if fresh are not available)
- For the glaze:
- 1 cup powdered sugar
- 2 tablespoons lemon juice
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream together butter and granulated sugar until light and fluffy. Beat in the egg, lemon zest, lemon juice, and vanilla extract.
- Whisk together flour, baking powder, and salt in a separate bowl. Gradually add to the wet ingredients, mixing until just combined. Gently fold in the blueberries.
- Drop cookie dough by tablespoonfuls onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes or until the edges are lightly golden. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- For the glaze, whisk together powdered sugar and lemon juice until smooth. Drizzle over cooled cookies.
Notes
- If using frozen blueberries, do not thaw before adding to the dough to prevent bleeding.
- The cookie dough can be quite sticky; chilling it for 30 minutes before baking can make handling easier.
- Adjust the amount of lemon juice in the glaze for desired consistency and tartness.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 150
- Sugar: 15g
- Sodium: 85mg
- Fat: 5gq
- Saturated Fat: 3g
- Carbohydrates: 25g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 20mg