Lemon Blueberry Cookies
These lemon blueberry cookies combine the zesty brightness of lemon with the sweet, juicy bursts of blueberries, perfect for any occasion.
Ingredients
Wet Ingredients
- 1/2 cup salted butter (softened) Ensure it's softened but not melted.
- 1/2 cup margarine (softened)
- 1 cup granulated sugar
- 1/4 cup brown sugar
- 1 large egg
- 1 1/2 tsp lemon oil Substitute with lemon zest for stronger flavor.
Dry Ingredients
- 2 1/2 cups all-purpose flour Can substitute half with whole wheat flour.
- 1/2 tsp baking soda
- 1/2 tsp salt
Mix-ins
- 1/2 - 1 cup frozen wild blueberries Fresh blueberries can be used but may alter baking time.
Instructions
Preparation
- Preheat your oven to 350°F (180°C) and line a baking sheet with parchment paper.
- In a stand mixer, combine the softened butter and margarine. Add granulated sugar and brown sugar, mixing until creamy.
- Add the egg and lemon oil, blending until well combined.
- In a separate bowl, whisk together flour, baking soda, and salt. Gradually add to the wet mixture until a cohesive dough forms.
- Gently fold in the frozen blueberries ensuring even distribution.
Baking
- Using a cookie scoop, portion out the dough onto the prepared baking sheet, leaving space for spreading.
- Bake for 7-9 minutes for smaller cookies and 9-11 minutes for larger ones until the centers lose their glossy appearance.
Cooling
- Let the cookies cool on the pan for about 5 minutes before transferring to a wire rack to cool completely.
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Notes
Store cookies in an airtight container at room temperature for up to 3-5 days. For longer storage, freeze them for up to three months.