Print

Lemon Blueberry Cookies Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.9 from 7 reviews

Delight in these chewy Lemon Blueberry Cookies that perfectly balance zesty lemon and juicy blueberries in a tender cookie. With a subtle crunch from the lemon zest-sugar mixture and a soft, buttery texture, these cookies are a refreshing twist on a classic treat. Ideal for a sweet snack or dessert, they’re easy to make and sure to impress.

Ingredients

Dry Ingredients

  • 2½ cups (300 g) all purpose flour
  • 1 tsp cornstarch
  • 1 tsp baking powder
  • ¼ tsp baking soda
  • ½ tsp salt

Wet Ingredients

  • 1½ cups (300 g) granulated sugar
  • Zest of 3 small or medium lemons (about 2 large lemons)
  • 1 cup (226 g) unsalted butter, melted and cooled
  • 1 large egg, room temperature
  • 1 large egg yolk, room temperature
  • 1 tsp (5 ml) vanilla extract

Other

  • 1 cup (105 g) fresh blueberries
  • ¼ cup (50 g) granulated sugar for rolling (optional)

Instructions

  1. Preheat Oven: Preheat your oven to 375°F (190°C) and let it heat for 20-30 minutes to ensure even baking. Line a large baking sheet with parchment paper to prevent sticking.
  2. Melt Butter: Melt the unsalted butter in a small bowl and place it in the fridge to cool for about 10 minutes; this prevents cooking the eggs in the next step.
  3. Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, cornstarch, baking powder, baking soda, and salt until fully combined to ensure even distribution of leavening agents.
  4. Combine Sugar and Lemon Zest: In a large mixing bowl, whisk the granulated sugar and lemon zest together until the mixture resembles wet sand, releasing the lemon oils for maximum flavor.
  5. Add Wet Ingredients: Whisk the cooled melted butter into the lemon-sugar mixture until well combined. Then whisk in the egg, egg yolk, and vanilla extract until the batter is smooth.
  6. Incorporate Dry Ingredients: Gently fold the dry ingredients into the wet mixture just until combined to avoid overmixing and tough cookies.
  7. Add Blueberries: Carefully fold in the fresh blueberries, distributing them evenly without breaking them apart.
  8. Form Cookie Dough Balls: Using a medium cookie scoop (about 2 tablespoons or 30 ml), scoop dough balls. If desired, roll each ball in the additional granulated sugar for a crunchy exterior, then place them on the prepared baking sheet about 3 inches (8 cm) apart to allow room for spreading.
  9. Bake Cookies: Bake in the preheated oven for 10 to 12 minutes or until the cookie edges are set and lightly golden, ensuring a chewy center.
  10. Cool: Allow the cookies to cool on the baking sheet for 3-4 minutes before transferring them to a wire rack to cool completely. Enjoy them at room temperature for the best texture and flavor.

Notes

  • Use room temperature eggs for better mixing and texture.
  • Rolling the dough in sugar before baking adds a sweet crunch but is optional.
  • Fresh or frozen blueberries can be used; if frozen, do not thaw them to avoid excess moisture.
  • Store cookies in an airtight container at room temperature for up to 5 days.
  • Let cookies cool completely before storing to maintain texture.

Find it online: https://cozyplatter.com/lemon-blueberry-cookies-recipe/