Description
These Best Ever Blueberry Cookies are soft, tender, and bursting with fresh blueberry flavor complemented by a hint of lemon zest. Perfectly sweetened and lightly golden, these cookies make a delightful treat for any occasion.
Ingredients
Scale
Main Ingredients
- 1/2 cup unsalted butter
- 3/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup fresh blueberries
- 1 tablespoon cornstarch
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and promote even baking.
- Cream butter and sugar: In a large bowl, use a mixer to cream together the unsalted butter and granulated sugar until the mixture becomes light and fluffy, about 2-3 minutes. This step is important for the texture of your cookies.
- Add wet ingredients: Beat in the large egg, vanilla extract, and lemon zest until everything is fully incorporated and smooth.
- Mix dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt to evenly distribute the leavening agents and salt.
- Combine dry and wet: Gradually add the dry mixture to the wet ingredients, mixing gently until just combined to avoid overworking the dough.
- Prepare blueberries: In a small bowl, toss the fresh blueberries with cornstarch to lightly coat them. This helps prevent the berries from bleeding into the dough during baking.
- Fold in blueberries: Gently fold the coated blueberries into the cookie dough, ensuring an even distribution without breaking the berries.
- Shape the cookies: Scoop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them about 2 inches apart to allow room for spreading.
- Bake the cookies: Bake in the preheated oven for 10-12 minutes, or until the edges are set and the tops are lightly golden brown.
- Cool: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely, which helps them set properly.
Notes
- Use fresh blueberries rather than frozen for best texture and flavor.
- Coating blueberries in cornstarch prevents the dough from turning purple.
- Do not overmix the dough to ensure tender cookies.
- Store baked cookies in an airtight container at room temperature for up to 3 days.
- For a dairy-free version, substitute butter with vegan margarine.
