Lemon Blueberry Cookies
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.
- Prep Time: 15 minutes
- Cook Time: 10-12 minutes
- Total Time: ~30 minutes
- Yield: 18 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 2½ cups (300 g) all-purpose flour
- 1 tsp cornstarch
- 1 tsp baking powder
- ¼ tsp baking soda
- ½ tsp salt
- 1½ cups (300 g) granulated sugar
- Zest of 3 medium lemons (or 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
- 1 cup (105 g) fresh or frozen blueberries
- Optional: ¼ cup (50 g) granulated sugar for rolling
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.
Find it online: https://chocolatecoveredamy.com/lemon-blueberry-cookies/
