Ingredients
Scale
- 1 cup unsalted butter (softened at room temp)
- 1 1/4 cups white granulated sugar
- 1/4 cup light brown sugar
- 1 tbsp lemon zest
- 1 large egg
- 1 tbsp lemon juice (fresh is best)
- 1/2 tsp vanilla extract
- 2 3/4 cups all-purpose flour (sifted)
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 3/4 cup wild frozen blueberries
- 1/2 cup white granulated sugar (for coating)
- 2 tsp lemon zest (for coating)
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a mixing bowl, cream together softened butter, granulated sugar, and brown sugar until fluffy.
- Mix in lemon zest, egg, lemon juice, and vanilla extract until combined.
- In another bowl, whisk together flour, baking powder, baking soda, and salt before gradually adding to the wet mixture.
- Gently fold in wild blueberries.
- Drop tablespoons of dough onto the baking sheet about two inches apart.
- Bake for 17 minutes until the edges are lightly golden.
- Toss warm cookies in a mixture of granulated sugar and lemon zest before cooling on a wire rack.
- Prep Time: 15 minutes
- Cook Time: 17 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie (30g)
- Calories: 139
- Sugar: 10g
- Sodium: 62mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 18mg