Ingredients
Scale
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest (optional but recommended for a fresh twist)
- 1 cup fresh blueberries (or frozen, thawed and drained)
Feel free to substitute the all-purpose flour with a gluten-free blend if needed, and if you’re feeling adventurous, add a handful of white chocolate chips for an extra layer of sweetness.
Instructions
- Preheat your oven to 350°F and line a baking sheet with parchment paper. This step always reminds me of the anticipation I felt as a child waiting for cookies to bake.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, cream the softened butter and sugar together until light and fluffy, about 3-4 minutes. This is where the magic starts to happen, and the mixture becomes a cloud of sweetness.
- Beat in the egg, vanilla extract, and lemon zest until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix, as this can make the cookies tough.
- Gently fold in the blueberries, taking care not to crush them. This step always reminds me of the importance of patience and gentle hands in cooking.
- Drop rounded tablespoons of dough onto the prepared baking sheet, leaving about 2 inches of space between each cookie.
- Bake for 12-15 minutes, or until the edges are golden brown and the centers are set. The smell will transport you to a comforting place, much like my grandmother’s kitchen.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International