Blueberry Lemon Cookies Recipe
A Blueberry Lemon Cookie with the perfect balance of tartness and sweetness.
Equipment
- Hand Mixer or
- 2 Parchment paper or silicone baking mat
- Bowls, measuring cups and spoons
Ingredients
- 2 Cups All Purpose Flour
- ½ teaspoon baking soda
- 1 teaspoon Salt
- 1 Tablespoon Lemon Zest (approximately 1 lemon)
- 1 Tablespoon Lemon Juice (approximately 1 lemon)
- 1 Cup Granulated Sugar
- ½ Cup Butter, room temperature
- 1 Large Egg, room temperature
- ½ Pint Fresh Blueberries
Instructions
- Preheat oven to 350°
- Prepare 2 baking sheets by lining with parchment paper.
- In a medium bowl, whisk together flour, baking soda, salt and lemon zest.
- Using a stand-mixer with the paddle attachment, begin creaming the butter and granulated sugar until light and fluffy (approximately 2 - 4 minutes on medium speed). Scrape the bowl as needed.
- Add the egg and lemon juice and mix on low speed until incorporated.
- Add the flour mixture and mix on low speed until combined.
- Gently fold the blueberries into the cookie dough.
- Scoop the dough onto the parchment-lined baking sheets using a small cookie scooper (approximately 1 ½ tablespoon per cookie). Leave approximately 2 inches of space between each cookie.
- Bake cookies for 10 - 12 minutes or until the tops are a pale golden color.
- Let cookies cool on the baking sheets for 5 to 10 minutes, then transfer them to a wire rack to cool completely.
Video
Nutrition
Calories: 113kcalCarbohydrates: 18gProtein: 1gFat: 4gSaturated Fat: 3gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gTrans Fat: 0.2gCholesterol: 18mgSodium: 153mgPotassium: 24mgFiber: 1gSugar: 9gVitamin A: 135IUVitamin C: 2mgCalcium: 5mgIron: 1mg
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