Get ready to transform your ordinary baking routine into an extraordinary culinary adventure! These Lemon Blueberry Pudding Cookies are not just another cookie recipe – they're a magical combination of tangy lemon, sweet blueberries, and melt-in-your-mouth softness that will make your taste buds dance with delight. Imagine a cookie so perfect, it combines the bright zestiness of lemon, the juicy pop of fresh blueberries, and a tender, pudding-infused texture that'll have everyone begging for your secret recipe.
Prep Time: 10 mins
Cook Time: 12 mins
Total Time: 22 mins
Cuisine: American
Serves: 24 cookies
Ingredients
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/4 cup brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest
- 1 1/2 cups all-purpose flour
- 1 package (3.4 oz) instant lemon pudding mix
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup fresh blueberries
Instructions
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
- In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, using an electric mixer on medium speed. This should take about 2-3 minutes.
- Add the egg, vanilla extract, and lemon zest to the butter-sugar mixture. Beat until well combined and smooth, scraping down the sides of the bowl as needed.
- In a separate bowl, whisk together the all-purpose flour, instant lemon pudding mix, baking soda, and salt until thoroughly combined.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just incorporated. Be careful not to overmix.
- Gently fold in the fresh blueberries using a spatula, taking care not to crush the berries. The dough will be slightly sticky.
- Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden and the centers are set but still soft.
- Remove from the oven and let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
- Store cooled cookies in an airtight container at room temperature for up to 5 days. For best texture, consume within 2-3 days.
Tips
- Temperature Matters: Ensure your butter is truly softened but not melted for the perfect cookie texture.
- Handle Blueberries Gently: Fold blueberries in carefully to prevent crushing and maintain their beautiful whole form.
- Don't Overmix: Mix the dough just until ingredients are combined to keep cookies tender.
- Fresh is Best: Use fresh blueberries for the most vibrant flavor and texture.
- Cooling is Crucial: Let cookies cool on the baking sheet for 5 minutes to help them set properly.
- Storage Hack: Place a piece of bread in your cookie container to help maintain moisture and softness.
- Zest Tip: Use fresh lemon zest for the most intense citrus flavor – avoid the bitter white pith.
Nutrition Facts
Calories: 120kcal
Carbohydrates: 18g
Protein: g
Fat: 5g
Saturated Fat: 3g
Cholesterol: 20mg
