Effortless Blueberry Lemon Cookies (Print Version)
# Ingredients:
01 -
1/2 teaspoon lemon zest
02 -
2 tablespoons purple food dye (optional)
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1 1/2 cups plain flour
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1/4 teaspoon table salt
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1 tablespoon coarse sugar for topping
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1/2 teaspoon baking soda
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1/2 cup soft unsalted butter
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1/2 teaspoon baking powder
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1 large egg
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1 teaspoon vanilla essence
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1/2 cup fresh blueberries
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1 cup white sugar
# Instructions:
01 -
Set your oven to 350°F and get a baking tray ready by lining it with some parchment paper. This keeps things from sticking and makes cleanup a breeze.
02 -
In a medium mixing bowl, stir together the flour, baking soda, salt, and baking powder. Give it a quick whisk to make sure it's all blended, then put it aside.
03 -
Take a large bowl and use a mixer to blend the softened butter with the sugar until it looks fluffy and pale. This will take about 3 minutes and helps make the cookies soft.
04 -
Beat the egg and vanilla into your butter-sugar mixture. Keep going until the blend looks creamy and smooth with no lumps.
05 -
Take your flour mixture and slowly add it into the wet mixture. Stir it gently by hand or with a mixer just until it's combined; don't overdo it, or your cookies will turn out tough.
06 -
Carefully fold in your fresh blueberries and lemon zest. Add a bit of purple coloring now if you want some extra visual flair, and mix until the dough is evenly tinted.
07 -
Form 1-inch dough balls and place them spaced apart on the prepared tray. Press each ball slightly to flatten, then sprinkle the tops lightly with coarse sugar for a bit of sparkle and crunch.
08 -
Pop the tray into the oven and bake for 12 to 15 minutes. Watch for the edges to just start turning golden. They might look a bit soft in the middle—that's fine—they'll firm up as they cool.
09 -
After baking, let the cookies rest on the tray for a few minutes. Then transfer them to a wire rack to cool completely. Bite into these soft treats full of juicy blueberries and zesty lemon.
# Notes:
01 -
These cookies balance fruity sweetness with a tangy lemon kick.
02 -
Trade all-purpose flour for a gluten-free blend to make them gluten-free!
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Veganizing? Swap butter for plant-based options, and check the dye too.
04 -
Store in a sealed container for up to 3 days. Best eaten fresh, though!