Introduction
There’s something undeniably delightful about the combination of zesty lemon and sweet blueberries. These Lemon Blueberry Cookies are a true explosion of flavor, perfectly balancing the tangy brightness of lemon with the juicy bursts of blueberries. Imagine biting into a soft, golden cookie that melts in your mouth, followed by a refreshing hint of citrus and unexpected pockets of sweetness. Whether you’re enjoying a sunny afternoon or need a pick-me-up, these cookies are sure to brighten your day!
Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 2 large eggs
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup fresh blueberries (or frozen, if necessary)
- 1/2 cup powdered sugar (for glaze)
- 1-2 tablespoons lemon juice (for glaze)
Prep Time, Cook Time, Total Time, Yield
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Yield: 24 cookies
Directions and Instructions
- Preheat your oven to 350°F (175°C) and prepare a baking sheet by lining it with parchment paper.
- In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy, creating a lovely base for the cookies.
- Add the eggs one at a time, beating them into the mixture well after each addition to ensure a smooth batter.
- Pour in the lemon juice, lemon zest, and vanilla extract, stirring until everything is harmoniously combined.
- In a separate bowl, whisk together the flour, baking soda, baking powder, and salt, mixing well to ensure the leavening agents are evenly distributed.
- Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Take care not to overmix!
- Gently fold in the blueberries, being cautious to preserve their integrity and prevent them from bursting.
- Using a spoon or a cookie scoop, drop rounded tablespoons of dough onto the prepared baking sheet, making sure to space them about 2 inches apart for even baking.
- Bake in the preheated oven for 12-15 minutes or until the edges are lightly golden, filling your kitchen with a heavenly aroma.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
- For the glaze, mix the powdered sugar with lemon juice until the mixture is smooth and drizzle-worthy, then gently drizzle over the cooled cookies.
Notes or Tips
Feel free to use frozen blueberries if fresh ones aren’t available; they work wonderfully in this recipe! To elevate the lemony flavor even further, consider adding a bit of lemon extract to the dough. And remember, letting the cookies cool completely before glazing helps the glaze set nicely.
Cooking Techniques
When creaming butter and sugar, you’re incorporating air into the mixture, which helps your cookies rise beautifully. Additionally, folding in the blueberries rather than stirring ensures you keep their shape and avoid a purple batter!
FAQ
Can I use other berries?
Absolutely! If you prefer raspberries or blackberries, feel free to substitute them for the blueberries.
How do I store these cookies?
Keep them in an airtight container at room temperature for up to a week. If they last that long!
Conclusion
These Lemon Blueberry Cookies are the perfect treat for any occasion, bringing a delightful burst of flavor and sunshine to your table. Soft, chewy, and topped with a sweet tart glaze, they’ll surely become a favorite in your home. So gather your ingredients, and let the baking begin. Enjoy every delicious bite!