Lemon Blueberry Cookies
Delightful cookies that combine the bright, tangy flavor of lemons with the sweet burst of blueberries. Perfect for any occasion.
Ingredients
Cookie Base
- 1/2 cup salted butter, softened At room temperature for easy creaming
- 1/2 cup margarine, softened At room temperature for easy creaming
- 1 cup granulated sugar
- 1/4 cup brown sugar
- 1 large egg Room temperature
- 1 1/2 teaspoons lemon oil Adjust to enhance lemon flavor
Dry Ingredients
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Filling
- 1/2 to 1 cup frozen wild blueberries Do not defrost before adding to dough
Instructions
Preparation
- Preheat your oven to 350°F (180°C) and prepare your baking sheet by lining it with parchment paper or a silicone mat.
- In a mixing bowl, cream together the softened butter, margarine, granulated sugar, and brown sugar until light and fluffy.
- Add the egg and lemon oil into the mixture, mixing until well combined.
Combine Dry Ingredients
- In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
- Gradually add the dry mixture to the wet ingredients, stirring gently until a cohesive dough forms.
Add Blueberries
- Fold in the frozen blueberries carefully to avoid breaking them.
- Using a cookie scoop, portion out balls of dough onto prepared baking sheet, leaving space between each.
Baking
- Bake small cookies for about 7-9 minutes and larger ones for 9-11 minutes, until edges are golden and the centers look less glossy.
- Cool cookies on the pan for 5 minutes before transferring them to a wire rack.
Notes
For added texture, sprinkle coarse sugar on top of dough balls before baking. Refrigerate dough if too sticky.