Description

Melty Lemon Blueberry Cookies are irresistibly soft and bursting with fruity flavor. These delightful cookies combine the tangy zing of lemon zest with the sweet juiciness of fresh blueberries, baked to perfection with a golden edge and melt-in-your-mouth center. Perfect as a snack or dessert, they offer a balance of citrus brightness and berry sweetness in every bite.

Ingredients

Scale

Wet Ingredients

1/2 cup unsalted butter, softened
3/4 cup sugar (brown sugar recommended for deeper flavor)
2 tbsp granulated lemon zest
1 tsp vanilla extract
1 large egg

Dry Ingredients

2 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt

Additional

1 cup fresh blueberries

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Instructions

Preheat the oven: Preheat your oven to 350°F (175°C) to ensure it reaches the right temperature for even baking of the cookies.
Cream butter and sugar: In a large bowl, cream together the softened unsalted butter and sugar until the mixture is light and fluffy, about 2-3 minutes. This creates a smooth base for the cookies.
Add lemon zest and vanilla: Mix in the granulated lemon zest and vanilla extract to infuse the batter with vibrant citrus aroma and warm flavor.
Incorporate the egg: Crack in the large egg and mix thoroughly until fully combined, helping to bind the ingredients together.
Combine dry ingredients: In a separate bowl, whisk together the flour, baking soda, and salt to ensure even distribution of leavening agents and seasoning.
Mix dry and wet ingredients: Gradually add the flour mixture into the wet ingredients, stirring gently to form a smooth cookie dough without overmixing.
Fold in blueberries: Carefully fold the fresh blueberries into the dough to keep them whole and evenly dispersed.
Shape the cookies: Use a tablespoon to drop rounded balls of dough onto a lined baking sheet, spacing them apart to allow for spreading.
Bake: Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown and centers are set but still soft.
Cool: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

Using brown sugar adds a richer, deeper flavor to the cookies compared to white sugar.
Fresh blueberries are preferred for their juiciness, but frozen blueberries can be used if fresh are unavailable; do not thaw before adding.
Be gentle when folding in blueberries to prevent them from bursting and coloring the dough too much.
Cookies will keep well in an airtight container at room temperature for up to 3 days.
For extra lemon flavor, add a teaspoon of lemon juice to the wet ingredients.