It’s that time of year again, folks…
Back-to-school chaos is in full swing, so let’s keep it real – we’re all on the hunt for easy, tasty treats that’ll keep everyone happy, right?
Well, these lemon blueberry cookies are just the ticket. We’re talking simple ingredients, one bowl, and under 30 minutes from start to finish. Can I get a #momwin shout-out for that?
Shout-out…
Speaking of back-to-school, we just wrapped up the first week, and guess what? We made it through with no forgotten lunches, no mismatched socks, and (miraculously) no morning meltdowns.
My oldest, Sam, is in third grade now and loves mornings – unlike the rest of us, who need a little extra motivation to get going. But hey, no tears, no tantrums, and we even made it to school on time every single day. I’m calling that a major #momwin in my book.
So, whether you’re juggling school schedules or just need a sweet pick-me-up, these lemon blueberry cookies are the perfect treat to brighten your day. They’re zesty, fruity, and oh-so-easy to make. Enjoy, friends!
Ingredients Used to Make Lemon Blueberry Cookies
- Butter: Provides that rich, buttery base that makes cookies so irresistible.
- Sugar: A mix of granulated sugar for sweetness and a little extra texture.
- Lemon Zest & Juice: Brings that fresh, tangy lemon flavor into every bite.
- Egg: Helps bind the cookies together and adds moisture.
- Vanilla Extract: Enhances the flavor and adds a subtle warmth.
- All-Purpose Flour: The foundation of any good cookie.
- Baking Powder: Gives the cookies a light, airy texture.
- Salt: Balances the sweetness and enhances the flavors.
- Fresh Blueberries: Juicy and sweet, they add a burst of flavor and color to the cookies.
How to Make Lemon Blueberry Cookies
- Preheat & Prep: Start by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper to ensure the cookies don’t stick.
- Cream the Butter & Sugar: In a large mixing bowl, beat the softened butter and sugar together until light and fluffy. This should take about 2-3 minutes. Add the lemon zest, lemon juice, egg, and vanilla extract, and mix until well combined.
- Mix the Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Be careful not to overmix, as this can make the cookies tough.
- Fold in the Blueberries: Gently fold in the fresh blueberries, being careful not to crush them too much. The dough will be soft and slightly sticky—that’s okay!
- Scoop & Bake: Using a cookie scoop or a tablespoon, drop rounded balls of dough onto the prepared baking sheet, spacing them about 2 inches apart. Bake for 12-15 minutes, or until the edges are lightly golden and the centers are set.
- Cool & Enjoy: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Once cooled, dive in and enjoy the sweet and tangy flavors of these delicious Lemon Blueberry Cookies!
Lemon Blueberry Cookies are the perfect blend of sweet, tart, and buttery goodness. Whether you’re enjoying them with a lemonade drink, sharing them with friends, or just indulging in a little self-care, these cookies are sure to brighten your day 🍪✨
Quick Cooking Recipe
- Preparation Time: 10 minutes
- Cooking Time: 12-15 minutes
- Inactive Time: 5 minutes (cooling)
- Total Time: 27-30 minutes
Author: Jen Sharpin | So Damn Delish
Yield: About 24 cookies
Brighten your day with Lemon Blueberry Cookies! These soft, zesty treats burst with fresh fruit flavor. Easy recipe for a perfect balance of sweet and tangy delights.
Ingredients
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- Zest of 1 lemon
- 2 tablespoons fresh lemon juice
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup fresh blueberries
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Cream butter and sugar until light and fluffy. Add lemon zest, lemon juice, egg, and vanilla; mix until combined.
- In a separate bowl, whisk together flour, baking powder, and salt. Gradually add to wet ingredients.
- Gently fold in the blueberries.
- Drop rounded tablespoons of dough onto the baking sheet. Bake for 12-15 minutes.
- Cool on the baking sheet for a few minutes before transferring to a wire rack.
Notes
- For extra lemony flavor, drizzle the cooled cookies with a simple lemon glaze made from powdered sugar and lemon juice.
- These cookies are best enjoyed the day they’re made, but they can be stored in an airtight container for up to 3 days.
Welcome to So Damn Delish, your ultimate destination for irresistible recipes. From quick weeknight dinners to show-stopping desserts, I’ve got your cravings covered.
