Description
These Best Ever Blueberry Cookies are soft, tender, and bursting with fresh blueberries. With a hint of lemon zest and a perfect balance of sweetness, these cookies are simple to make and perfect for any occasion. The blueberries are lightly coated in cornstarch to keep them from sinking, ensuring every bite is packed with fruity goodness.
Ingredients
Scale
Wet Ingredients
- 1/2 cup unsalted butter
- 3/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 tablespoon cornstarch
Fruit
- 1 cup fresh blueberries
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking.
- Cream Butter and Sugar: In a large bowl, cream together the unsalted butter and granulated sugar until the mixture is light and fluffy, which usually takes a few minutes with a mixer. This step helps to incorporate air into the dough for a tender crumb.
- Add Wet Ingredients: Beat in the egg, vanilla extract, and lemon zest until the mixture is fully combined and smooth.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt to evenly distribute the leavening agents and seasoning.
- Combine Wet and Dry: Gradually add the dry ingredient mixture to the wet ingredients, mixing gently until just combined. Avoid over-mixing to keep the cookies tender.
- Prepare Blueberries: Toss the fresh blueberries with cornstarch in a small bowl. This coats the blueberries and helps prevent them from bleeding and sinking to the bottom of the cookies during baking.
- Incorporate Blueberries: Gently fold the cornstarch-coated blueberries into the cookie dough, being careful not to crush the berries.
- Scoop Dough: Using a tablespoon or cookie scoop, drop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them about 2 inches apart to allow room for spreading.
- Bake: Bake in the preheated oven for 10-12 minutes, or until the edges are set and the tops turn slightly golden. The centers should still be soft.
- Cool: Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely. This helps the cookies firm up and finish baking off the heat.
Notes
- Using fresh blueberries is ideal, but frozen blueberries can be used if thawed and drained well.
- Coating the blueberries with cornstarch prevents them from sinking and keeps the cookies from becoming too wet.
- Do not overmix the dough to avoid tough cookies.
- If you prefer, add a pinch of cinnamon for added warmth.
- Store cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.
