Blueberry Lemon Cookies
Deliciously fruit cookies with juicy berries and just a bit of lemon.
Servings: 25 cookies
Ingredients
- 185 grams unsalted butter
- 65 grams granulated sugar
- 65 grams powdered sugar
- 1 medium egg
- 1 tsp vanilla extract
- 250 grams all-purpose flour
- 1 tsp baking soda
- pinch of salt
- zest of 1 lemon
- 100 grams blueberries
Instructions
- Cream together the butter and both sugars.
- Add the egg and vanilla extract, mixing until combined.
- Add the flour, baking soda, salt, and lemon zest. Mix until a dough forms, stop mixing as soon as the ingredients are incorporated.
- You’ll notice the dough is soft, pliable, and a little sticky. That’s perfect, it makes it easier to knead in the blueberries. Gently fold in the blueberries by hand.
- If the dough feels too sticky, chill it in the fridge for a short while. Otherwise, go ahead and roll the dough into balls and place them on a parchment-lined baking sheet. Flatten them slightly.
- Bake at 375°F/190°C (conventional oven) for about 15 minutes, or until the edges are golden brown.
How to store
Let the cookies cool on the baking sheet first, then transfer them to a wire rack to cool completely. Store in an airtight container for up to a week.