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Lemon Blueberry Cookies Recipe

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4.4 from 8 reviews

Delight in these soft and chewy Lemon Blueberry Cookies, bursting with fresh lemon zest and juicy blueberries. Perfectly balanced with a hint of sweetness and a tender crumb, these cookies are a refreshing twist on a classic treat, ideal for any occasion.

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
  • 1 large egg, room temperature
  • 1 large egg yolk, room temperature
  • 1 tsp (5 ml) vanilla extract

Add-ins

  • 1 cup (105 g) fresh blueberries

Optional

  • ¼ cup (50 g) granulated sugar for rolling

Instructions

  1. Preheat Oven: Preheat the oven to 375°F (190°C) for about 20-30 minutes. Line a large baking sheet with parchment paper to prevent sticking and facilitate even baking.
  2. Melt Butter: In a small bowl, melt the butter and then chill it in the refrigerator for about 10 minutes to cool it down before using in the batter.
  3. Mix Dry Ingredients: In another bowl, whisk together the all-purpose flour, cornstarch, baking powder, baking soda, and salt until evenly combined.
  4. Combine Sugar and Lemon Zest: In a large mixing bowl, whisk the granulated sugar and lemon zest together until the mixture has the texture of wet sand. This helps release the lemon oils and infuse flavor throughout the cookie dough.
  5. Add Wet Ingredients: Whisk the cooled melted butter into the sugar and lemon mixture until fully incorporated. Then whisk in the egg, egg yolk, and vanilla extract until the batter is smooth.
  6. Incorporate Dry Ingredients: Gently stir the dry ingredient mixture into the wet ingredients just until combined to avoid overmixing and keep the cookies tender.
  7. Add Blueberries: Carefully fold in the fresh blueberries, ensuring they are evenly distributed without breaking them.
  8. Scoop Dough: Using a medium cookie scoop (about 2 tablespoons or 30 ml), portion the cookie dough into balls. If desired, roll each ball in the optional granulated sugar for a sparkling finish.
  9. Arrange for Baking: Place the dough balls on the prepared baking sheet about 3 inches (8 cm) apart to allow for spreading.
  10. Bake Cookies: Bake in the preheated oven for 10-12 minutes, or until the edges are set and lightly golden brown while the centers remain soft.
  11. Cool: Let the cookies cool on the baking sheet for 3-4 minutes to set before transferring them to a wire rack to cool completely to room temperature.
  12. Serve and Enjoy: Once cooled, enjoy the chewy and flavorful lemon blueberry cookies with your favorite beverage or as a delightful snack.

Notes

  • For best flavor, use freshly zested lemons rather than pre-packaged lemon zest.
  • Chilling the melted butter ensures the batter isn’t too warm, helping the cookies hold their shape.
  • Handle blueberries gently to prevent them from bursting and discoloring the dough.
  • Cookies can be stored in an airtight container at room temperature for up to 3 days or frozen for up to 1 month.
  • Optional rolling in sugar adds a slight crunch and sparkle to the cookie surface.

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