Lemon Blueberry Cookies
Craving a delightful combination of zesty citrus and sweet berries? These Lemon Blueberry Cookies offer the perfect balance of bright, tangy lemon and bursts of juicy blueberries in every bite.
Ingredients
Cookie Base
- 2¾ cups all-purpose flour
- ½ tsp baking powder
- ½ tsp baking soda
- 1 tsp salt
- 1 cup unsalted butter, melted and slightly cooled
- 1¼ cup white granulated sugar
- ¼ cup light brown sugar, packed
- Zest of 2 lemons
- 1 TBSP fresh lemon juice
- 1 large egg, room temperature
- 1 egg yolk, room temperature
- ¾ cup frozen wild blueberries
Instructions
- Melt butter in microwave and let cool for 15 minutes in a large mixing bowl
- Preheat oven to 350°F and line two cookie sheets with parchment paper
- In a medium bowl, sift flour, add baking soda, baking powder, and salt; whisk together
- Add both sugars to cooled butter and mix well
- Mix in lemon zest, lemon juice, egg, and egg yolk until pale in color
- Fold dry ingredients into wet ingredients using rubber spatula until just combined
- Gently fold in frozen blueberries (don't overmix)
- Using 2oz cookie scoop, place 6 cookies per sheet
- Bake one sheet at a time for 14-16 minutes until edges are golden brown
- Cool on baking sheet for 10 minutes
- Transfer to cooling rack and cool completely