Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- Zest of 1 large lemon
- 2 tablespoons fresh lemon juice
- 1 cup fresh or frozen blueberries (do not thaw if frozen)
- Optional: 1 cup powdered sugar (for glaze)
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream the butter and sugar together until light and fluffy, about 3–5 minutes.
- Beat in eggs one at a time, then mix in lemon zest and juice.
- In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
- Gradually mix dry ingredients into wet ingredients until just combined.
- Gently fold in the blueberries.
- Drop rounded balls of dough onto the baking sheet, spacing them about 2 inches apart.
- Bake for 12–15 minutes until edges are golden and centers are set.
- Cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Optional: drizzle cooled cookies with a glaze made from powdered sugar and lemon juice.
Notes
Use fresh lemon juice and zest for best flavor. To prevent cookies from spreading too much, chill the dough for 30 minutes before baking. Add white chocolate chips or chopped nuts for a twist.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 10g
- Sodium: 80mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0.5g
- Protein: 1.5g
- Cholesterol: 25mg
Keywords: lemon blueberry cookies, summer cookies, easy dessert, fruit cookies, lemon dessert