Ingredients
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 tablespoon lemon zest (from about 2 lemons)
- 2 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
- 3/4 cup fresh blueberries
Substitution tip: If fresh blueberries are unavailable, frozen ones work just as well. Just be sure to thaw and drain them first to prevent excess moisture in the dough.
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
- In a large mixing bowl, cream the butter and sugar together using a hand mixer until light and fluffy, about 3-4 minutes. This step is crucial for achieving that perfect chewy texture.
- Add the egg, lemon zest, lemon juice, and vanilla extract to the butter mixture. Beat until well combined.
- Gradually add the dry ingredients to the wet mixture, mixing until just incorporated. Avoid over-mixing to keep the cookies tender.
- Gently fold in the blueberries, taking care not to crush them.
- Drop tablespoon-sized spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes or until the edges are lightly golden. The centers may look slightly underbaked; they will firm up as they cool.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International