Lemon Blueberry Cookies
You'll love these lemon blueberry cookies because they have just the right amount of sweetness and tartness!
Equipment
- 1 large mixing bowl
- 1 baking tray
- 1 parchment paper or cookie sheet
- 1 wooden spoon or spatula
- 1 electric hand mixer
Ingredients
- 1/3 cup unsalted butter (70 g) at room temperature, I used vegan butter
- 1/2 cup light brown sugar (90 g)
- 1 tbsp lemon zest of 1 unwaxed lemon
- 2 tbsp freshly squeezed lemon juice
- 1 tsp vanilla extract
- 1 pinch salt
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1 cup all purpose flour (120 g) plain flour
- 1/3 cup fresh 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 tbsp 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.