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Lemon Blueberry Cookies

Delightful cookies bursting with fresh blueberry flavor and zesty lemon, offering a perfect balance of sweetness and tartness.
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Prep Time 10 minutes
Cook Time 14 minutes
Total Time 24 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

For the Cookie Dough
  • 3/4 cup unsalted butter, room temperature (such as Kerrygold for a rich flavor) Ensure it's soft but not melting.
  • 3/4 cup granulated sugar
  • 1/2 cup light brown sugar, packed (using Domino recommended)
  • 2 tablespoons lemon zest (freshly grated for best flavor)
  • 1 large egg, room temperature Important for even blending.
  • 1 teaspoon vanilla extract Always use pure vanilla if possible.
  • 2 1/4 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon cream of tartar
  • 1/2 teaspoon kosher salt
  • 1 cup fresh blueberries Look for plump, juicy gems.

Method
 

Preparation
  1. Preheat your oven to 350 degrees F. Line 2 large baking sheets with parchment paper for easy cleanup.
  2. In a stand mixer fitted with the paddle attachment, cream together the butter, granulated sugar, brown sugar, and lemon zest for about 2-3 minutes until fluffy and light in color.
  3. Beat in the egg and vanilla extract until fully incorporated.
  4. In a separate bowl, whisk together flour, baking soda, cream of tartar, and kosher salt until well combined.
  5. Gradually add the dry mixture to the butter mixture, mixing on low speed until just combined.
  6. Gently fold in the blueberries, taking care not to squish them.
  7. Using a cookie scoop, drop dough onto lined baking sheets, leaving about 2 inches between each scoop.
Baking
  1. Bake for 13-14 minutes until the cookies are set and the edges are golden brown.
  2. Allow cookies to cool on baking sheets for a few minutes, then transfer them to a wire rack to cool completely.

Notes

Use high-quality ingredients for best flavor. Frozen blueberries can be used, but may cause cookies to be soggier. Store in an airtight container for up to 5 days.