Why You’ll Love This Recipe

Flavorful Fusion: The zesty lemon perfectly complements the sweetness of the blueberries, creating a harmonious taste experience.
Ideal Texture: Enjoy a soft and chewy cookie base that contrasts beautifully with the juicy bursts of fresh or frozen blueberries.
No Chill Needed: This recipe is straightforward and efficient—no need to chill the dough before baking, making it quick and convenient.
One-Bowl Wonder: Minimal cleanup required as the entire dough comes together in a single bowl.

Ingredients

All-purpose flour
Cornstarch
Baking powder
Baking soda
Salt
Granulated sugar
Lemon zest
Unsalted butter, melted and cooled
Large egg
Large egg yolk
Vanilla extract
Fresh or frozen blueberries

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat Oven: Set your oven to 375°F (190°C) and line a large baking sheet with parchment paper.
Prepare Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, cornstarch, baking powder, baking soda, and salt until well combined.
Mix Wet Ingredients: In a large mixing bowl, combine the granulated sugar and lemon zest, rubbing them together until the mixture resembles wet sand. Whisk in the melted and cooled butter until smooth. Add the egg, egg yolk, and vanilla extract, whisking until fully incorporated.
Combine Wet and Dry Mixtures: Gradually stir the dry ingredients into the wet mixture until just combined. Gently fold in the blueberries, taking care not to overmix.
Shape Cookies: Using a medium cookie scoop (about 2 tablespoons), portion the dough into balls. If desired, roll each ball in additional granulated sugar for a sweet, crunchy exterior.
Bake: Place the dough balls onto the prepared baking sheet, spacing them about 3 inches apart. Bake for 10-12 minutes, or until the edges are set and lightly golden.
Cool: Allow the cookies to cool on the baking sheet for 3-4 minutes before transferring them to a wire rack to cool completely.

Servings and Timing

Yield: Approximately 18 cookies
Prep Time: 15 minutes
Cook Time: 10-12 minutes
Total Time: About 30 minutes

Variations

Gluten-Free Option: Substitute the all-purpose flour with a 1:1 gluten-free flour blend.
Citrus Twist: Replace lemon zest and juice with lime or orange for a different citrus flavor.
Berry Mix: Incorporate a mix of berries such as raspberries or blackberries along with the blueberries.
White Chocolate Addition: Fold in white chocolate chips for an extra layer of sweetness.

Storage/Reheating

Storage: Store cooled cookies in an airtight container at room temperature for up to 5 days.
Freezing: Individually wrap each cookie in plastic wrap and place in a freezer-safe bag. Freeze for up to 2 months.
Reheating: To enjoy warm cookies, microwave for 10-15 seconds after thawing.

FAQs

How do I prevent the cookies from spreading too much?

Ensure your melted butter has cooled before mixing, and avoid overmixing the dough. If your dough seems too soft, you can chill it for about 30 minutes before baking.

Can I use frozen blueberries?

Yes, you can use frozen blueberries. Do not thaw them before adding to the dough to prevent excess moisture. Note that baking time may be slightly longer.

What does cornstarch do in this recipe?

Cornstarch helps to create a tender and chewy texture in the cookies by softening the proteins in the flour.

Can I substitute the granulated sugar with another sweetener?

While granulated sugar is recommended for the best texture, you can experiment with alternatives like maple sugar. Keep in mind that this may alter the flavor and texture.

Why is there an extra egg yolk in the recipe?

The additional egg yolk adds richness and contributes to the chewy texture of the cookies.

How can I make the cookies more lemony?

Increase the amount of lemon zest or add a small amount of lemon extract to intensify the lemon flavor.

Can I add nuts to this recipe?

Yes, chopped nuts like almonds or walnuts can be added for extra crunch and flavor.

What’s the best way to measure flour for this recipe?

For accuracy, use a kitchen scale to measure flour by weight. If using measuring cups, spoon the flour into the cup and level it off with a knife to avoid packing.

Is it necessary to roll the dough balls in sugar before baking?

Rolling the dough balls in sugar adds a sweet, crunchy exterior but is optional based on your preference.

How do I know when the cookies are done baking?

The cookies are done when the edges are set and lightly golden, and the centers appear slightly undercooked. They will continue to firm up as they cool.

Conclusion

These Lemon Blueberry Cookies are a delightful treat that combines the bright flavors of lemon with the sweetness of blueberries. With their soft, chewy texture and easy preparation, they’re sure to become a favorite in your baking repertoire. Enjoy them fresh out of the oven or store them for a sweet snack anytime.

Lemon Blueberry Cookies

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

These soft and chewy lemon blueberry cookies combine zesty lemon and juicy blueberries for a refreshing treat. With a no-chill, one-bowl preparation, they’re perfect for quick baking sessions any time of the year.

Author: Amy
Prep Time: 15 minutes
Cook Time: 10-12 minutes
Total Time: ~30 minutes
Yield: 18 cookies
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Instructions

Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
Whisk together flour, cornstarch, baking powder, baking soda, and salt in a medium bowl.
In a large bowl, combine granulated sugar and lemon zest. Rub zest into sugar until it resembles wet sand.
Add melted butter to the sugar mixture and whisk until combined. Incorporate the egg, egg yolk, and vanilla.
Gradually add the dry ingredients to the wet mixture, stirring until just combined. Avoid overmixing.
Fold in the blueberries gently.
Scoop dough into 2-tablespoon portions. Optionally, roll in granulated sugar.
Arrange dough balls 3 inches apart on the prepared baking sheet.
Bake for 10-12 minutes, or until edges are set and lightly golden.
Cool cookies on the baking sheet for 3-4 minutes before transferring to a wire rack.

Notes

Ensure butter is cooled to prevent cookies from spreading.
Frozen blueberries can be used directly; avoid overmixing to prevent color bleeding.
Rolling in sugar adds a pleasant crunch but is optional.