Blueberry Lemon Cookies Recipe

These delightful Blueberry Lemon Cookies are the perfect summertime treat. The fresh lemon zest and juice add a bright, tangy flavor that pairs perfectly with the sweetness of the blueberries. The cookies themselves are soft and chewy, making them irresistible. Whether you're enjoying them for a snack, dessert, or sharing them with friends and family, these cookies are sure to be a hit.

Ingredients

• 1 cup (2 sticks) unsalted butter, softened
• 1 ¾ cups granulated sugar
• 2 large eggs
• 1 tablespoon lemon zest
• 1 tablespoon fresh lemon juice
• 3 cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon salt
• 2 cups fresh or frozen blueberries
• Granulated sugar, for coating (optional)

Directions

1. Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
2. In a large bowl, cream together butter and sugar until light and fluffy. Beat in eggs one at a time, then stir in lemon zest and juice.
3. In a separate bowl, whisk together flour, baking soda, and salt. Gradually add to the wet ingredients, mixing until just combined.
4. Gently fold in blueberries.
5. Scoop dough by rounded tablespoons onto prepared baking sheets. Roll balls in granulated sugar, if desired.
6. Bake for 10-12 minutes, or until edges are golden brown.
7. Let cool on baking sheets for a few minutes before transferring to a wire rack to cool completely.
8. Tips:
9. For chewier cookies, bake for a minute or two less.
10. If you don't have fresh lemons, you can use 1 teaspoon of lemon extract instead of the zest and juice.
11. If the dough is too sticky, add a tablespoon more flour.
12. Let the dough chill in the refrigerator for at least 30 minutes before baking. This will help the cookies to keep their shape.
13. Enjoy these cookies warm or at room temperature.