Description
A delightful cookie bursting with fresh blueberries and zesty lemon flavor, perfect for snacks or gatherings.
Ingredients
Scale
- 3/4 cup (170 g) unsalted butter, room temperature
- 3/4 cup (150 g) granulated sugar
- 1/2 cup (100 g) light brown sugar, packed
- 2 tablespoons lemon zest, about 1 large lemon
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 2 1/4 cups (281 g) all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon cream of tartar
- 1/2 teaspoon kosher salt
- 1 cup (148 g) fresh blueberries
Instructions
- Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper.
- Cream together the butter, granulated sugar, brown sugar, and lemon zest on medium speed until light and fluffy, about 2-3 minutes.
- Add the egg and vanilla extract, mixing until well combined.
- Combine the flour, baking soda, cream of tartar, and kosher salt in a separate bowl, then gradually add this dry mixture to the butter mixture on low speed until just combined.
- Fold in the fresh blueberries gently using a spatula.
- Scoop the dough onto the prepared baking sheets, leaving about 2 inches between each scoop.
- Bake for 13-14 minutes, or until the cookies are set and edges are golden brown.
- Cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely.
Notes
For chewy cookies, consider pulling them out when they look slightly underbaked.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 10g
- Sodium: 150mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 30mg