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There’s something undeniably delightful about the combination of lemon and blueberry in desserts. These two flavors, when intertwined, create a refreshing and vibrant taste that can brighten up any day. Imagine biting into a soft, chewy cookie, bursting with the sweet and tangy goodness of fresh blueberries paired with the zesty zing of lemon. This Lemon Blueberry Cookie recipe takes that classic flavor combination to new heights by introducing the rich, nutty essence of browned butter, making each bite an unforgettable experience.

Lemon Blueberry Cookies - Browned Butter Blondie

Indulge in the perfect blend of sweet and tangy flavors with these Lemon Blueberry Cookies, enriched with the nutty goodness of browned butter. Soft, chewy, and visually stunning, they make an irresistible treat for any occasion. Whether you're hosting a summer gathering or enjoying a cozy afternoon snack, these cookies are sure to impress. Get ready for a delightful baking experience that combines freshness and flavor in every bite! #CookieRecipe #LemonBlueberry #BrownedButter #BakingJoy #DessertDelight #SweetTreats #BakingWithLove #YummyCookies
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Ingredients
  

1 cup (2 sticks) unsalted butter

1 cup brown sugar, packed

1/2 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

Zest of 1 lemon

1 tablespoon lemon juice

2 1/2 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

1 cup fresh blueberries (you can also use frozen, just do not thaw)

1/2 cup white chocolate chips (optional)

Instructions
 

Brown the Butter: In a medium saucepan, melt the butter over medium heat. Swirl the pan occasionally until the butter begins to bubble and turns a golden brown, with a nutty aroma, about 5-7 minutes. Remove from heat and let cool slightly.

    Mix Sugars: In a large mixing bowl, combine the browned butter, brown sugar, and granulated sugar. Mix until smooth and well combined.

      Add Eggs and Flavor: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract, lemon zest, and lemon juice.

        Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add this mixture to the wet ingredients, stirring until just combined and no flour streaks remain.

          Fold in Blueberries and Chips: Gently fold in the fresh blueberries and white chocolate chips (if using) until evenly distributed. The batter will be thick.

            Chill the Dough: For best flavor and texture, cover the dough and refrigerate for at least 30 minutes, ensuring the cookies hold their shape while baking.

              Preheat the Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.

                Scoop the Cookies: Using a cookie scoop or tablespoon, drop heaping mounds of dough onto the prepared baking sheet, leaving some space between each cookie.

                  Bake: Bake for 10-12 minutes or until golden brown on the edges but still soft in the center. They will continue to set as they cool.

                    Cool and Enjoy: 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 | Total Time: 1 hour 10 minutes | Servings: About 24 cookies