Description
These Best Ever Blueberry Cookies are soft, tender, and bursting with fresh blueberry flavor. Lightly sweetened and enhanced with a hint of lemon zest, these delightful cookies offer a perfect balance of sweetness and tanginess. Ideal for summer gatherings or an everyday treat, they bake up golden and slightly crisp on the edges while remaining moist inside.
Ingredients
Scale
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 tablespoon cornstarch
Wet Ingredients
- 1/2 cup unsalted butter
- 3/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest
Fruits
- 1 cup fresh blueberries
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugar: In a large bowl, cream together the unsalted butter and granulated sugar until the mixture is light and fluffy, which will help create tender cookies.
- Add Wet Ingredients: Beat in the egg, vanilla extract, and lemon zest until fully incorporated to add moisture and flavor.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt to evenly distribute the leavening agents.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, mixing until just combined to avoid overworking the dough.
- Prepare Blueberries: Toss the fresh blueberries with cornstarch in a small bowl to prevent them from sinking and bleeding into the dough during baking.
- Fold Blueberries In: Gently fold the cornstarch-coated blueberries into the cookie dough to keep them whole and evenly distributed.
- Shape Cookies: Scoop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them about 2 inches apart to allow for spreading.
- Bake: Bake for 10-12 minutes, or until the edges are set and the tops turn a slight golden color, indicating doneness.
- Cool: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely, which helps maintain their shape and texture.
Notes
- For best results, use fresh blueberries; however, frozen blueberries can be used if thawed and drained well.
- Tossing blueberries in cornstarch prevents excess moisture from making the cookies soggy.
- You can substitute lemon zest with orange zest for a different citrus twist.
- Store cookies in an airtight container at room temperature for up to 3 days or freeze for extended storage.
- Do not overmix the dough to maintain tender, soft cookies.
