A refreshing lemon- based drop cookie with bursting blueberries inside for a sweet and tangy summer cookie.
So I know I’ve already started talking about fall a bit in my fashion posts, and while I am super excited for all things apple and pumpkin flavored, I haven’t given up on summer yet! With Labor Day this coming weekend and back to school on the horizon (or maybe already here!), I fully believe we have to soak up every last second of summer that we can.
These Blueberry Lemon Cookies would be a great addition to your Labor Day weekend celebrations. The lemon juice and zest in the base of this cookie recipe make for a refreshingly light cookie, while the blueberries are literally bursting with flavor. One of my favorite things about summer is the delicious berry produce that if available from local vendors. I used Maine blueberries in this recipe, which are a summer staple up here in New England. These cookies really are a great way to say farewell during the unofficial last weekend of summer, Labor Day. Just be careful if you are wearing a white shirt and you bite directly into a blueberry 😉 .
If you’re a pumpkin lover, don’t worry…after Labor Day, it’s fair game 😉
How are you celebrating the long weekend? I’d love to hear about your end of Summer plans.
Makes approximately 18 cookies
- 1/2 cup unsalted butter (1 stick), room temperature
- 1 cup of granulated sugar
- 1 large egg
- 1 teaspoon lemon zest, grated
- 1 tablespoon squeezed lemon juice
- 2 cups flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 and a 1/2 cups fresh blueberries
- 1 tablespoon flour
Pre-heat oven to 375 Degrees F. Prepare baking sheet with parchment paper (you want to use this in case any of the blueberries burst when baking).
Using an electric hand or stand mixer, beat together butter and granulated sugar until light and fluffy.
Add in grated lemon zest, fresh squeezed lemon juice and egg. Mix until well combined.
In a medium bowl, mix together the 2 cups of flour with baking soda and baking powder.
Gradually mix in with sugar mixture until well combined.
In a small bowl, toss blueberries with 1 tablespoon of flour.
Gently fold in blueberries into cookie dough, doing your best to avoid smushing any berries.
Using a cookie scoop or by rounded tablespoon, drop cookie dough onto prepared baking sheet.
Bake for 10-11 minutes or until slightly golden brown on edges.