Classic Lemon Blueberry Cookies

Why This Recipe Works:
This recipe marries the zesty brightness of lemon with the sweet burst of blueberries, resulting in a cookie that’s both refreshing and indulgent. The combination of tangy lemon zest and juicy blueberries creates a delightful contrast of flavors that elevates the traditional cookie experience.

Ingredients:

• 1/2 cup (1 stick) unsalted butter, softened
• 3/4 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 tablespoon fresh lemon juice
• 2 teaspoons lemon zest
• 1 1/2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup fresh or frozen blueberries
• Optional: powdered sugar for dusting

How to Make This Recipe:

1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
3. Add the egg, vanilla extract, lemon juice, and lemon zest to the bowl, and mix until well combined.
4. In a separate bowl, whisk together the flour, baking soda, and salt.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
6. Gently fold in the blueberries, being careful not to crush them.
7. Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
8. Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden.
9. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
10. Optional: Dust with powdered sugar before serving for an extra touch of sweetness.

Frequently Asked Questions (FAQs):
Q: Can I use frozen blueberries?
A: Yes, you can use frozen blueberries. Just make sure to thaw and drain them well before adding to the dough to prevent excess moisture.

Q: Can I add lemon glaze on top?
A: Absolutely! A simple glaze made with powdered sugar and lemon juice can enhance the lemon flavor and add a decorative touch.

Expert Tips:

• For the best flavor, use fresh lemon juice and zest.
• If using frozen blueberries, toss them in a little flour before folding into the dough to prevent them from bleeding too much color.
• These cookies are perfect for spring and summer gatherings, afternoon tea, or as a light dessert.

How to Store This Recipe:
Store the cooled cookies in an airtight container at room temperature for up to 3 days. If storing for longer, consider freezing the cookies in a single layer on a baking sheet until solid, then transferring them to a freezer bag or container. Frozen cookies can be reheated in the oven before serving.