Soft Lemon Blueberry Cookies (Printable Format)

Tender citrus treats bursting with fresh blueberries and bright lemon flavor.

# What You Need:

01 - 2 1/4 cups all-purpose flour

02 - 1/2 teaspoon baking soda

03 - 1/2 teaspoon baking powder

04 - 1/4 teaspoon salt

05 - 1/2 cup unsalted butter, softened

06 - 1 cup granulated sugar

07 - 2 teaspoons lemon zest (from about 2 lemons)

08 - 2 tablespoons fresh lemon juice

09 - 2 large eggs

10 - 1 teaspoon pure vanilla extract

11 - 1 cup fresh blueberries

12 - 1/3 cup powdered sugar for dusting

01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.

02 - In a medium bowl, whisk together flour, baking soda, baking powder, and salt. Set aside.

03 - In a large bowl, beat butter, granulated sugar, and lemon zest together until light and fluffy, about 2 minutes.

04 - Add eggs one at a time, beating well after each. Mix in lemon juice and vanilla extract.

05 - Gradually add the dry ingredients to the wet mixture, mixing just until combined.

06 - Gently fold in blueberries with a spatula, being careful not to crush them.

07 - Drop rounded tablespoons of dough onto prepared baking sheets, spacing about 2 inches apart.

08 - Bake for 11-13 minutes, or until edges are just set and centers look soft. Do not overbake.

09 - Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

10 - Once cooled, dust with powdered sugar if desired.

01 -

They taste like a blueberry lemon muffin but in cookie form which somehow makes them more acceptable for breakfast
The texture is impossibly tender like little clouds with berries hiding inside

02 -

Room temperature ingredients incorporate better so set everything out about 30 minutes before baking
Do not thaw frozen blueberries or they'll bleed purple streaks through your dough

03 -

Zest your lemons before juicing them so much easier when they're still firm
For extra lemon flavor brush the baked warm cookies with a simple lemon syrup before dusting