Lemon Blueberry Cookies
Ingredients
The cookie dough
-
½
cup
butter, softened
-
½
cup
granulated sugar
-
1
large
egg
-
¼
cup
milk (of choice)
-
3
tablespoons
zest and juice of 1 medium lemon
-
1
teaspoon
pure vanilla extract
-
2
cups
all-purpose flour
-
1
teaspoon
baking soda
-
¼
teaspoon
coarse salt
The blueberries
-
½
cup
frozen blueberries
-
2
teaspoons
cornstarch
Instructions
- 1. Beat the softened butter and sugar until light in color.
- 2. Add the egg, milk, lemon zest and juice, and vanilla extract, then beat until fluffy.
- 3. In a separate bowl, whisk together the flour, baking soda, and salt.
- 4. Gradually add the dry ingredients to the wet mixture, mixing until just incorporated.
- 5. Toss the blueberries with cornstarch in a separate bowl.
- 6. Fold the blueberries into the cookie dough gently.
- 7. Cover the dough and refrigerate for at least 2 hours.
- 8. Preheat the oven to 350°F and line a baking sheet with parchment paper.
- 9. Scoop dough balls onto the baking sheet, spacing them about 2 inches apart.
- 10. Bake for 9-11 minutes until edges are set but the inside is soft.
- 11. Allow cookies to cool for at least 10 minutes before serving.
Nutrition Facts (estimated)
Servings
15 cookies
Calories
152
Total fat
7g
Total carbohydrates
21g
Total protein
2g
Sodium
169mg
Cholesterol
17mg
You might also like