Lemon Blueberry Cookies Recipe
Ingredients
- 2½ cups all purpose flour
300 g
- 1 tsp cornstarch
- 1 tsp baking powder
- ¼ tsp baking soda
- ½ tsp salt
- 1½ cups granulated sugar
300 g
- 3 small or medium lemons
zested), (2 large lemons
- 1 cup unsalted butter
melted, 226 g
- 1 large egg
room temperature, US
- 1 large egg yolk
room temperature, US
- 1 tsp vanilla extract
5 ml
- 1 cup fresh blueberries
105 g
- ¼ cup granulated sugar for rolling
50 g
Directions
- 1
Preheat the oven to 375 F (190 C) for about 20-30 minutes before baking the cookies. Line a large baking sheet with parchment paper.
- 2
In a small bowl, melt the butter and cool in the fridge for about 10 minutes.
- 3
In another bowl whisk together the flour, cornstarch, baking powder, baking soda and salt until well combined.
- 4
In a large mixing bowl, whisk the sugar and lemon zest together until they are the consistency of wet sand. Whisk in the cooled melted butter until well combined. Whisk in the egg, egg yolk and vanilla extract until smooth and well combined.
- 5
Stir the dry ingredients into the wet until just combined. Gently stir in the fresh or frozen blueberries until combined.
- 6
Using a medium cookie scoop (2 tablespoons, 30 ml), scoop the lemon blueberry cookie dough into balls. If rolling the cookies into sugar, roll the cookie dough into the sugar and place onto the lined baking sheet about 3 inches (8 cm) apart.
- 7
Bake at 375 F (190 C) for 10 -12 minutes or until the edges of the cookies are set and are a light golden brown.
- 8
Cool the chewy lemon blueberry cookies on the baking sheet for 3-4 minutes. Then transfer to a cooling rack to cool completely to room temperature and enjoy!
Lemon Blueberry Cookies Recipe
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About this Recipe
Craving a burst of sunshine in every bite? These Lemon Blueberry Cookies deliver soft, chewy perfection with bright lemon zest and juicy blueberries, perfect for any time of year. You'll love how easy it is to bring a taste of spring to your kitchen, no matter the season.
What sets these cookies apart is their no-chill, one-bowl simplicity, making it incredibly easy to whip up a batch of soft and chewy lemon-filled sugar cookies without the fuss. This recipe focuses on maximizing flavor and texture with minimal effort, ensuring a truly rewarding baking experience for home cooks.
When you bite into one of these, you can expect a delightful harmony of sweet and tart flavors. Each cookie boasts a soft, tender interior with a satisfying chewiness, beautifully contrasted by the vibrant pop of fresh or frozen blueberries. The lively lemon zest infuses the entire cookie with a refreshing citrus aroma, creating a truly irresistible treat that feels both comforting and bright.
Easily adapt these cookies by using frozen blueberries directly from the freezer—no need to thaw! You can adjust the lemon intensity by using 2 large lemons for a more subtle zest, or 3 small to medium lemons for a brighter, more pronounced flavor. While the recipe calls for granulated sugar for rolling, feel free to skip it for a less sweet finish, or try turbinado sugar for extra sparkle and crunch.
These cheerful cookies are ideal for brightening up a dessert platter, a delightful afternoon treat with a cup of tea, or simply to enjoy as a wonderfully delicious taste of spring.