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Easy Lemon Blueberry Cookies

Prep Time:30 minutes Cook Time: 45 minutes Servings: 4 minutes

These lemon-blueberry cookies are sweet and tangy with a chewy center, thanks to the addition of cream of tartar that gives them a texture similar to a classic snickerdoodle. They spread as they bake, so be sure to give them a full 2 inches of space on the baking sheet.

Ingredients:
  • ¾ cup all-purpose flour
  • ¾ cup whole-wheat pastry flour
  • ½ teaspoon baking soda
  • ½ teaspoon cream of tartar
  • ¼ teaspoon salt
  • 1 cup granulated sugar
  • 5 tablespoons unsalted butter, softened
  • 1 large egg
  • 1 tablespoon finely grated lemon zest
  • 1 tablespoon lemon juice
  • 1 teaspoon lemon extract
  • 1 ½ cups fresh blueberries
Directions:
  1. Whisk all-purpose flour, pastry flour, baking soda, cream of tartar and salt in a medium bowl.
  2. Beat sugar and butter in a mixing bowl with an electric mixer on medium-high speed until light and fluffy. Add egg, lemon zest, lemon juice and lemon extract; beat until blended. Gradually add the flour mixture, beating on low speed just until combined. Refrigerate, covered, for 30 minutes.
  3. Preheat oven to 375°F. Line 2 large baking sheets with parchment paper or nonstick baking mats.
  4. Roll the dough into 36 balls (about 2 level teaspoons each) with moistened hands. Gently press to flatten slightly, then place 2 inches apart on the prepared baking sheets. Place 3 blueberries on top of each cookie.
  5. Bake, 1 batch at a time, until puffed and lightly brown around the edges, 8 to 10 minutes. Let cool on the baking sheet for 2 minutes before transferring to a wire rack to cool completely.
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