Ingredients
Scale
- 2 ½ cups all-purpose flour (for a lighter option, you can substitute ½ cup with almond flour)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup unsalted butter, softened (or coconut oil for a dairy-free twist)
- 1 cup granulated sugar, plus extra for rolling
- 2 large eggs
- 1 tablespoon fresh lemon zest (about 1 large lemon)
- 2 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
- 1 ½ cups fresh blueberries (frozen can be used, but do not thaw to prevent bleeding)
Instructions
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. This was always Mama Lou’s first step—setting up the workspace just right.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, using a hand mixer or stand mixer, cream the softened butter and 1 cup of granulated sugar together until light and fluffy, about 3-4 minutes. This step is key for a soft texture—Mama Lou always said, “Fluffy butter means fluffy cookies.”
- Add eggs one at a time, beating well after each addition. Then mix in the lemon zest, lemon juice, and vanilla extract until combined.
- Gradually add the dry ingredients to the wet mixture, mixing on low speed just until incorporated. Overmixing can make the cookies tough, so be gentle here.
- Carefully fold in the fresh blueberries using a spatula. I remember Ouma giggling as she’d sneak a few blueberries into her mouth before folding—feel free to do the same!
- Place extra granulated sugar in a small bowl. Using a tablespoon or cookie scoop, scoop dough and roll each portion into a ball, then roll it generously in the sugar to coat.
- Arrange the dough balls on the prepared baking sheets, spacing them about 2 inches apart to allow room to spread.
- Bake for 12-14 minutes, until the edges are set but the centers still look soft. The tops will develop those signature crinkles as they cool.
- Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Mama Lou insisted on this cooling step, saying it’s when the cookies “settle into their tender selves.”
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
