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Lemon Blueberry Cookies Recipe

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3.8 from 12 reviews

These Lemon Blueberry Cookies offer a delightful blend of zesty lemon flavor and juicy blueberries, baked into soft, chewy cookies perfect for any occasion. With a tender crumb and a subtle crunch from rolling in sugar, these cookies are a refreshing twist on a classic favorite.

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 & Finish

  • 1 cup (105 g) fresh blueberries
  • ¼ cup (50 g) granulated sugar for rolling (optional)

Instructions

  1. Preheat Oven: Preheat your oven to 375°F (190°C) for about 20-30 minutes before baking to ensure even cooking. Line a large baking sheet with parchment paper to prevent sticking.
  2. Melt Butter: In a small bowl, melt the unsalted butter. Once melted, place it in the fridge to cool for about 10 minutes to avoid cooking the eggs when mixed.
  3. Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, cornstarch, baking powder, baking soda, and salt until well combined and evenly distributed.
  4. Whisk Sugar and Lemon Zest: In a large mixing bowl, vigorously whisk the granulated sugar and lemon zest together until the mixture resembles wet sand. This helps release the essential oils from the lemon zest for added flavor.
  5. Add Wet Ingredients: Whisk the cooled melted butter into the sugar and lemon zest mixture until thoroughly combined. Then whisk in the egg, egg yolk, and vanilla extract until the mixture is smooth.
  6. Combine Dry and Wet: Gradually stir the dry ingredients into the wet ingredients, mixing just until combined to avoid overworking the dough.
  7. Fold in Blueberries: Gently fold the fresh or frozen blueberries into the dough, being careful not to break them up too much.
  8. Scoop Dough: Using a medium cookie scoop (about 2 tablespoons or 30 ml), scoop the dough into balls. If desired, roll each dough ball in the optional granulated sugar for a sweet crunch.
  9. Arrange on Baking Sheet: Place the dough balls on the prepared baking sheet, spacing them about 3 inches (8 cm) apart to allow for spreading.
  10. Bake: Bake the cookies in the preheated oven at 375°F (190°C) for 10-12 minutes, or until the edges are set and lightly golden brown. The centers should remain soft.
  11. Cool: Allow the cookies to 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 serving.

Notes

  • For best flavor, use fresh lemon zest and fresh blueberries.
  • Chilling the butter before mixing prevents cooking the eggs and ensures a tender cookie.
  • Freezing blueberries will work but may cause the cookies to be a bit moister.
  • Rolling cookies in sugar before baking is optional but adds a nice crunch and sweetness.
  • Store cookies in an airtight container at room temperature for up to 5 days.
  • For a gluten-free option, substitute all-purpose flour with a gluten-free blend, adjusting as needed.

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