Ingredients
Dry Ingredients
- 2 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
Wet Ingredients
- ¾ cup unsalted butter, softened (if using salted butter, skip adding additional salt)
- 1 cup granulated sugar
- Zest of 2 lemons (about 3 tablespoons total)
- 2 tablespoons fresh lemon juice
- 1 large egg
- 1 teaspoon pure vanilla extract
Fruit
- 1 cup fresh or frozen blueberries (if using frozen, do not thaw)
For the Optional Glaze
- 1 cup powdered sugar, sifted
- 3 tablespoons fresh lemon juice
- Zest of 1 lemon
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking and help with even browning.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside to combine well.
- Cream butter and sugar: In a large mixing bowl, beat the softened unsalted butter with granulated sugar until the mixture is light and fluffy, which will usually take about 3-4 minutes with a hand mixer or stand mixer on medium speed.
- Add flavorings and egg: Mix in the lemon zest, fresh lemon juice, egg, and vanilla extract to the creamed butter and sugar, continuing to beat until fully incorporated.
- Combine wet and dry ingredients: Gradually add the dry flour mixture to the wet ingredients, mixing just until a dough forms. Avoid over mixing to keep cookies tender.
- Fold in blueberries: Gently fold in the fresh or frozen blueberries without thawing (if frozen) to spread them evenly throughout the dough without crushing.
- Shape cookies: Drop rounded tablespoons of dough onto the prepared baking sheets spaced about 2 inches apart to allow for spreading.
- Bake the cookies: Bake in the preheated oven for 12-15 minutes or until the edges are lightly golden and the centers are set but still soft.
- Cool on racks: Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to cooling racks to cool completely.
- Prepare optional glaze: In a small bowl, whisk together the sifted powdered sugar, fresh lemon juice, and lemon zest until smooth. Drizzle over cooled cookies for added tartness and sweetness.
- Serve and enjoy: Let the glaze set before serving. Store cookies in an airtight container at room temperature for up to 3 days.
Notes
- If using salted butter, do not add extra salt to the dry ingredients to maintain the right balance of seasoning.
- Frozen blueberries can be used directly from the freezer to prevent the dough from turning purple and watery.
- Use fresh lemon zest and juice for the best vibrant citrus flavor.
- Cookies can be frozen after baking for up to 2 months; thaw at room temperature.
- The glaze is optional but adds a lovely lemony brightness to the cookies.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
