Lemon Blueberry Cookies
Delightful cookies that combine the zesty flavor of lemon with sweet blueberries, perfect for any occasion.
Ingredients
Wet Ingredients
- 1/2 cup salted butter (softened) Ensure it's softened to room temperature.
- 1/2 cup margarine (softened) Ensure it's softened to room temperature.
- 1 cup granulated sugar
- 1/4 cup brown sugar
- 1 each egg
- 1 1/2 tsp lemon oil
Dry Ingredients
- 2 1/2 cups all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp salt
Add-ins
- 0.5-1 cup frozen wild blueberries No need to thaw before adding.
Instructions
Preparation
- Preheat your oven to 350°F (180°C).
- Line your baking sheet with parchment paper or a silicone baking mat.
- In a stand mixer or using an electric hand mixer, cream together the softened butter, margarine, granulated sugar, and brown sugar until well incorporated and creamy.
- Add the egg and lemon oil, and mix until everything is well blended.
- In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add to the wet ingredients, mixing until a dough begins to form.
- Gently fold in the frozen wild blueberries until evenly distributed.
Baking
- Using a cookie scoop, portion out the dough onto the prepared baking sheet, leaving enough space between each cookie.
- Bake for small cookies for about 7-9 minutes, and larger cookies for around 9-11 minutes, until spread and no longer glossy in the center.
- Allow cookies to sit on the pan for about 5 minutes before transferring to a wire cooling rack.
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Notes
These cookies are best enjoyed warm. For an elevated experience, pair with vanilla ice cream or drizzle a simple glaze of powdered sugar and lemon juice over them.