Description
Fresh, zesty, and irresistibly soft, these Lemon Blueberry Sourdough Cookies are the sweet treat you’ll want to bake on repeat. Perfectly chewy with bursts of juicy berries in every bite.
Ingredients
Scale
- 1/2 cup unsalted butter
- 3/4 cup granulated sugar
- 1/4 cup light brown sugar
- 1 large egg
- 1/2 cup sourdough discard
- 1 tablespoon fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 cup fresh blueberries
- 1/2 cup white chocolate chips (optional)
Instructions
- Preheat oven to 350°F and line baking sheets with parchment paper.
- Rub lemon zest into the sugars, then cream with softened butter until fluffy.
- Mix in egg, vanilla, lemon juice, and sourdough discard.
- Whisk flour, baking soda, baking powder, and salt in a separate bowl.
- Gradually combine dry ingredients with wet ingredients.
- Fold in blueberries and white chocolate chips.
- Chill dough for 30 to 45 minutes.
- Scoop dough onto baking sheets, spacing evenly.
- Bake for 11 to 13 minutes until edges are lightly golden.
- Cool for 5 minutes on the tray, then transfer to a wire rack.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: cooking
- Cuisine: American