Lemon Blueberry Cookies
Delightful cookies combining tangy lemon and sweet blueberries, perfect for any occasion.
Ingredients
Wet Ingredients
- 1/2 cup salted butter (softened) Ensure butter is softened for easy creaming
- 1/2 cup margarine (softened) Make sure margarine is soft
- 1 cup granulated sugar
- 1/4 cup brown sugar Light or dark brown sugar works
- 1 large egg At room temperature
- 1 1/2 tsp lemon oil Provides intense lemon flavor
Dry Ingredients
- 2 1/2 cups all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp salt Enhances flavor
- 1/2 - 1 cup frozen wild blueberries Can use fresh blueberries
Instructions
Preparation
- Preheat your oven to 350°F (180°C).
- Line a baking sheet with parchment paper or a silicone baking mat.
- In a stand mixer or bowl, cream together butter, margarine, granulated sugar, and brown sugar until creamy.
- Crack in the egg and add the lemon oil, mixing until thoroughly blended.
- In a separate bowl, whisk together all-purpose flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring until a dough forms.
- Fold in the frozen wild blueberries carefully.
- Use a cookie scoop to portion out the dough onto the prepared baking sheet, leaving space between each cookie.
Baking
- Bake cookies for 7-9 minutes for smaller cookies and 9-11 minutes for larger ones.
- Allow cookies to sit on the baking pan for 5 minutes before transferring them to a wire rack to cool completely.
Notes
For a thicker cookie, chill the dough for 30 minutes before baking. Check for doneness early as all ovens vary.