Ingredients
Scale
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 1 large egg
- 1 tablespoon lemon zest
- 2 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
- ½ cup sour cream
- 1 cup fresh or frozen blueberries
Instructions
- Preheat the oven to 350°F and prepare baking sheets with parchment paper.
- In a bowl, whisk together flour, baking powder, baking soda, and salt; set aside.
- Cream the softened butter and sugar until light and fluffy.
- Add the egg, lemon zest, lemon juice, and vanilla extract to the butter and sugar mixture, mixing well.
- Stir in the sour cream until combined, then gradually add the dry ingredients, mixing gently.
- Fold in the blueberries carefully, avoiding overmixing.
- Scoop the cookie dough onto the prepared baking sheets, spacing them slightly apart.
- Bake for 12-15 minutes until edges are set and tops appear soft and slightly golden.
- Allow cookies to cool for a few minutes before transferring to a cooling rack.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
For a citrusy kick, use organic lemons for zest and juice.
To ensure even baking, keep cookies about 2 inches apart on the baking sheet.
These cookies can be stored in an airtight container for up to a week.
- Prep Time: Not provided
- Cook Time: Not provided
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 9g
- Sodium: 80mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg