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Step into a world where each bite is a delightful dance of tangy zest and sweet bursts of fruit. Imagine sinking your teeth into a freshly baked treat that marries the sunny essence of lemon with the juicy allure of wild blueberries. These Lemon Blueberry Cookies are not just a confection; they're a symphony of flavors that awaken the senses.
Picture this: tender cookie dough, rich with buttery goodness, encasing frozen wild blueberries that melt into tiny pockets of sweetness as they bake. But it’s the lemon zest that steals the spotlight, infusing every bite with a vibrant, citrusy punch that lingers on your palate like a refreshing summer breeze.
Recipe from Insanely Good Recipes
Ingredients
2 3⁄4 cups all-purpose flour
1⁄2 teaspoon baking powder
1⁄2 teaspoon baking soda
1 teaspoon salt
1 cup unsalted butter, melted and slightly cooled
1 1⁄4 cups granulated sugar
1⁄4 cup packed light brown sugar
Zest of 2 lemons
1 tablespoon freshly squeezed lemon juice
1 large egg, at room temperature
1 large egg yolk at room temperature
3⁄4 cup frozen wild blueberries
Instructions
Preheat the oven to 350°F. Line two baking sheets with parchment paper.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
In a large bowl, mix the melted butter, granulated sugar, brown sugar, lemon zest, and lemon juice until well combined and pale in color. Mix in the egg and egg yolk.
Add the dry ingredients to the wet ingredients and mix until just combined. Do not overmix. Gently fold in the frozen blueberries.
Using a medium cookie scoop (about 1 1/2 tablespoons), scoop the dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake for 10-12 minutes, until the edges are lightly browned and set, but the centers are still soft. Bake one sheet at a time for the best results.
Let the cookies cool on the baking sheets for 10 minutes before transferring to a wire rack to cool completely. Serve and enjoy!
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