Recipe for Lemon Blueberry Cookies

First, set out all ingredients and preheat your oven to 350˚F.

In a large mixing bowl or the bowl of a stand mixer, combine the granulated sugar and lemon zest. Beat for one minute to release the lemon’s natural oils.

Add butter, vanilla extract, lemon extract, almond extract, salt, baking powder, and baking soda. Start on a low speed to moisten, then increase speed to medium until dough is well combined, about 5 minutes.

Pause the mixer and scrape down the sides of your bowl halfway through the process to ensure ingredients are incorporated.

Stop the mixer and add your egg, lemon juice, and flour. Beat until smooth, about 45 seconds.

Stop the mixer to add your fresh blueberries and gently mix with a spatula until they’re incorporated throughout the dough.

Scoop golf-ball sized portions of your cookie dough onto ungreased aluminum baking sheets, with about 2 inches between each of them. Bake for 17-19 minutes.

Transfer lemon blueberry cookies to cooling racks after they’ve sat on the baking sheets 5 or so minutes outside of the oven and are firm enough to handle.

These cookies will have a chewy yet cakey texture.

Swipe up for the full recipe for making these blueberry lemon cookies!