⅓cupunsalted butter (70 g)at room temperature, I used vegan butter
½cuplight brown sugar (90 g)
1tablespoonlemon zest of 1 unwaxed lemon
2tablespoonfreshly squeezed lemon juice
1teaspoonvanilla extract
1pinchsalt
½teaspoonbaking powder
¼teaspoonbaking soda
1cupall purpose flour (120 g)plain flour
⅓cupfresh blueberries (60 g)
Instructions
In a large bowl, cream together the room temperature butter and brown sugar using an electric hand mixer.
Mix in the lemon zest, vanilla extract and lemon juice - don't worry, it's normal for the mix to separate at this stage, it'll come back together in the next step!
In a separate small bowl, whisk together the salt, baking soda, baking powder and flour. For best results, sift them into the bowl.
Slowly add the dry ingredients into the wet ingredients. Mix until comined, then fold in the fresh blueberries with a spatula.
Place the lemon cookie dough into the fridge for 30 minutes.
Shape your cookies onto a cookie sheet using a spoon or ice cream scoop. Place the baking tray into the fridge for a minimum of 2 hours.
After 2 hrs, preheat your oven to 350°F (180°C) [320°F (160°C) fan].
Bake the cookies for 12-15 minutes or until the edges are golden brown.
Remove the tray from the oven and allow for the cookies to cool completely on a wire rack before removing them from the baking sheet.
Notes
Storage - Keep the cookies in an airtight container for up to 7 days.
Lemon - Use fresh lemon for best results!
Cooling time - do NOT skip the resting time for the cookies, if you want a perfectly chewy texture with a crisp exterior, it's vital!
Resting - allow for the cookies to cool down completely before removing them from the baking sheet.
Crunchy - If you love your cookies crunchier, replace half of the brown sugar with caster sugar
Lemon Glaze - drizzle a tangy lemon glaze over your cookies, by mixing icing sugar (powdered sugar) with a little fresh lemon juice. Super zesty!
Nutty - if you love nutty flavors, then replace 1-2 tablespoon of the flour with almond flour or coconut flour
Make-ahead - you can store the pre-shaped cookie dough in the fridge for up to 24 hours before baking.