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πππππ Lemon Blueberry Sugar Cookies πππππ
πππππ Lemon Blueberry Sugar Cookies πππππ
Ingredients:
- All-purpose flour: 2 1/4 cups (about 280 grams)
- Baking soda: 1/2 teaspoon (2.5 mL)
- Salt: 1/4 teaspoon (1.25 mL)
- Unsalted butter: 3/4 cup (170 grams), softened
- Granulated sugar: 1 cup (200 grams)
- Egg: 1 large
- Vanilla extract: 1 teaspoon (5 mL)
- Lemon zest: from 1 lemon
- Fresh lemon juice: 2 tablespoons (30 mL)
- Fresh blueberries: 1 cup (about 150 grams)
Instructions
Prepare the cookie dough:
- In a bowl, whisk together the flour, baking soda, and salt. Set aside.
- In a large mixing bowl, cream the butter and sugar until light and fluffy. Beat in the egg, vanilla extract, lemon zest, and lemon juice.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Gently fold in the blueberries.
Chill the dough:
- Cover the dough and refrigerate for at least 1 hour to firm up and to prevent the cookies from spreading too much during baking.
Preheat the oven and prepare baking sheets:
- Preheat your oven to 375Β°F (190Β°C). Line baking sheets with parchment paper.
Form the cookies:
- Scoop rounded tablespoons of the chilled dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake the cookies:
- Bake for 10-12 minutes, or until the edges are light golden and the centers are set.
- Remove from the oven and let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Serve and enjoy:
- Enjoy these cookies fresh for the best taste and texture.
