Blueberry Cookies
Delightful cookies combining sweet and tart blueberries with a soft, chewy texture and a hint of lemon zest.
Ingredients
Wet Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
Dry Ingredients
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Add-Ins
- 2 cups fresh blueberries (or frozen) If using frozen, ensure they are thawed and drained.
- 1 piece zest of one lemon (optional) Enhances the flavor.
- Powdered sugar for dusting (optional) For presentation.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until smooth and fluffy (about 3-5 minutes).
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- In another bowl, whisk together the flour, baking soda, and salt.
Mixing
- Gradually add the dry mixture to the wet mixture and mix until just combined.
- Gently fold in the blueberries and lemon zest (if using).
Baking
- Use a cookie scoop or spoon to drop rounded tablespoons of dough onto parchment-lined baking sheets, spacing them about 2 inches apart.
- Bake for 12-15 minutes or until the edges are lightly golden. The centers may look slightly underbaked.
- Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Optional: Dust with powdered sugar before serving.
Notes
Store cookies in an airtight container at room temperature for up to a week or in the fridge for up to two weeks. For longer storage, freeze cookies for up to three months.