Lemon Blueberry Cookies-Sweet & Tangy Recipe

Prepare to fall in love with these Lemon Blueberry Cookies, a delightful symphony of sweet and tangy flavors in every bite. Bursting with fresh blueberries and bright lemon zest, these soft, chewy cookies are perfect for a sunny afternoon treat or a comforting dessert. Get ready to bake a batch that will leave everyone craving more!

Ingredients

• 1 ½ cups all-purpose flour
• ½ teaspoon baking powder
• ¼ teaspoon baking soda
• ¼ teaspoon salt
• ¾ cup (1 ½ sticks) unsalted butter, softened
• ½ cup granulated sugar
• ¼ cup packed light brown sugar
• 1 large egg
• 1 teaspoon vanilla extract
• Zest of 1 large lemon
• 1 cup fresh blueberries
• For the Lemon Glaze:
• 1 cup powdered sugar
• 2-3 tablespoons fresh lemon juice

Instructions

1. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
2. In a large bowl, using an electric mixer, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy (about 2-3 minutes).
3. Beat in the egg, vanilla extract, and lemon zest until well combined.
4. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
5. Gently fold in the fresh blueberries by hand until evenly distributed throughout the dough.
6. Cover the dough and chill in the refrigerator for at least 30 minutes. This helps prevent spreading.
7. Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper.
8. Scoop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between each cookie.
9. Bake for 10-12 minutes, or until the edges are lightly golden and the centers are just set. They may look slightly underbaked in the middle.
10. Remove from the oven and let cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
11. While the cookies cool, prepare the lemon glaze: In a small bowl, whisk together the powdered sugar and 2 tablespoons of lemon juice until smooth. Add more lemon juice, ½ teaspoon at a time, until you reach a pourable but not too thin consistency.
12. Once the cookies are completely cool, drizzle or spread the lemon glaze over each cookie. Let the glaze set before serving.
13. Store cookies in an airtight container at room temperature for up to 3-4 days.