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Lemon Blueberry Cookies

These delightful Lemon Blueberry Cookies combine the tartness of lemon with the sweetness of fresh blueberries, creating a flavorful treat perfect for any occasion.
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Prep Time 10 minutes
Cook Time 14 minutes
Total Time 30 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Cookie Mixture
  • 3/4 cup unsalted butter, room temperature Ensure it is at room temperature for best results.
  • 3/4 cup granulated sugar
  • 1/2 cup light brown sugar, packed
  • 2 tablespoons lemon zest (fresh is best!)
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 2 1/4 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon cream of tartar
  • 1/2 teaspoon kosher salt
  • 1 cup fresh blueberries Frozen can be used but may change texture.

Method
 

Preparation
  1. Preheat the oven to 350 degrees F and line two large baking sheets with parchment paper.
  2. In a stand mixer, cream together the butter, granulated sugar, brown sugar, and lemon zest on medium speed for about 3 minutes until light and fluffy.
  3. Add the egg and vanilla extract, mixing until well combined and smooth.
  4. In a separate bowl, whisk together the flour, baking soda, cream of tartar, and salt.
  5. Gradually add the dry mixture to the butter mixture, mixing on low speed until just combined.
  6. Gently fold in the blueberries with a spatula.
Baking
  1. Using a cookie scoop, drop dough onto the prepared baking sheets, spacing about 2 inches apart.
  2. Bake for 13-14 minutes, or until edges are lightly golden brown.
  3. Cool on the sheets for a few minutes before transferring to a wire rack.

Notes

Chill dough for 30 minutes for chewier cookies. Store in an airtight container for up to a week or freeze for up to 3 months.