Lemon Blueberry Cookies
User Reviews
5
Lemon Blueberry Cookies
Description
The recipe blends cold butter with granulated and brown sugars to create a creamy base. Incorporation of egg, vanilla extract, flour, baking soda, lemon juice, and zest forms a thick, fragrant dough. Blueberries are gently folded in to maintain their integrity and distribute bursts of fruit throughout the cookies. Using an ice cream scoop ensures evenly sized cookies for uniform baking.
Baked at 350°F just until the edges begin to color and centers are set but still soft, these cookies offer a moist, tender crumb with subtle lemon flavor sharpness and the fresh sweetness of blueberries. They can be served as a snack or dessert.
The cookies remain fresh stored at room temperature in an airtight container for several days and freeze well for longer storage. Allow cooling on the pan before transferring to a rack to avoid breakage.
Ingredients
- ½ cup butter cold
- ¼ cup granulated sugar
- ½ cup light brown sugar tightly packed
- 1 egg
- 1 tsp vanilla extract
- 1 ¾ cups flour gluten free 1 to 1 or all purpose
- ½ tsp baking soda
- ½ tsp lemon juice
- ½ tsp lemon zest
- ⅓ cup blueberries fresh
Instructions
- First, preheat oven to 350 degrees Fahrenheit. Line a baking pan with parchment paper.
- In the bowl of a stand mixer, add cold butter, granulated sugar and brown sugar. Beat for 2 to 3 minutes or until no clumps of butter remain.
- Add in egg and vanilla extract. Stir until combined.
- Then, add in flour, baking soda, lemon juice and lemon zest. Stir until a thick dough is formed.
- Carefully fold in blueberries.
- Use ice cream scoop to scoop balls of dough onto lined pan.
- Bake for 9 to 10 minutes or until middles of cookies are just barely set.
- Finally, remove from oven and serve!
Notes
- Use cold butter straight from the refrigerator to limit spreading during baking.
- Gently fold in blueberries to avoid breaking them and preserve bursts of fruit.
- Bake until edges are slightly golden and centers just set for optimal texture.
- Allow cookies to cool on the baking pan for 10 minutes before moving to a wire rack.
- Store cookies in an airtight container at room temperature for up to 3 days or freeze for longer preservation.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8cookies
Amount Per Serving
Calories 287 kcal
% Daily Value*
| Calories | 287kcal | 14% |
| Carbohydrates | 42g | 14% |
| Protein | 3g | 6% |
| Fat | 12g | 18% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 41mg | 14% |
| Sodium | 168mg | 7% |
| Potassium | 61mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 20g | 40% |
| Vitamin A | 373IU | 7% |
| Vitamin C | 1mg | 1% |
| Calcium | 21mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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