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Lemon Blueberry Cookies Recipe

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★★★★★

4.6 from 64 reviews

These Lemon Blueberry Cookies are chewy, tangy, and bursting with fresh blueberries and zesty lemon flavor. Perfectly soft with a slight golden crisp around the edges, these cookies offer a delightful balance of tart and sweet that makes them an irresistible treat for any time of day.

Ingredients

Scale

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 (approximately 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

Add-ins

  • 1 cup (105 g) fresh blueberries

Optional

  • ¼ cup (50 g) granulated sugar for rolling

Instructions

  1. Preheat Oven: Preheat your oven to 375°F (190°C) about 20-30 minutes before baking to ensure it reaches the correct temperature. Line a large baking sheet with parchment paper for easy cleanup and to prevent sticking.
  2. Melt Butter: In a small bowl, melt the unsalted butter either in the microwave or on the stovetop, then refrigerate it for about 10 minutes so it cools but remains liquid.
  3. Mix Dry Ingredients: In a separate bowl, whisk together the all purpose flour, cornstarch, baking powder, baking soda, and salt until fully combined and aerated.
  4. Combine Sugar and Lemon Zest: In a large mixing bowl, whisk together the granulated sugar and fresh lemon zest until the mixture resembles wet sand; this releases the lemon’s aromatic oils and distributes flavor evenly.
  5. Add Wet Ingredients: Pour the cooled melted butter into the sugar and zest mixture, whisking until well combined. Then add the egg, egg yolk, and vanilla extract, and whisk again until smooth and homogeneous.
  6. Incorporate Dry Ingredients: Stir the dry flour mixture into the wet lemon batter gently until just combined to avoid overmixing, which can lead to tough cookies.
  7. Add Blueberries: Fold in the fresh blueberries carefully to prevent them from bursting and staining the dough excessively.
  8. Form Dough Balls: Using a medium cookie scoop (about 2 tablespoons or 30 ml), scoop out dough portions. Optionally, roll each dough ball in granulated sugar to add extra sweetness and a slight crunch to the exterior. Place them on the lined baking sheet spaced about 3 inches (8 cm) apart to allow spreading.
  9. Bake Cookies: Bake in the preheated oven for 10 to 12 minutes, or until the cookie edges are set and lightly golden brown. The centers should still look slightly soft as they will firm up while cooling.
  10. Cool and Serve: Let the cookies cool on the baking sheet for 3-4 minutes to set, then transfer them to a wire rack to cool completely to room temperature before enjoying.

Notes

  • For best flavor, use freshly zested lemons rather than pre-packaged zest.
  • If using frozen blueberries, do not thaw before adding to dough to prevent excess moisture.
  • Cooling the melted butter slightly before mixing prevents cooking the eggs prematurely.
  • Rolling the dough balls in sugar before baking is optional but adds a nice shimmer and crunch.
  • Store cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.

Keywords: lemon blueberry cookies, chewy cookies, lemon zest cookies, blueberry dessert, homemade cookies

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