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Lemon Blueberry Cookies Recipe

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3.9 from 7 reviews

Delight in these chewy Lemon Blueberry Cookies bursting with fresh citrus zest and juicy blueberries, perfectly balanced with a buttery, tender crumb. Ideal for a refreshing treat any time of day, these cookies combine the zestiness of lemons with the sweet pop of blueberries in a soft, golden-baked cookie.

Ingredients

Dry Ingredients

  • 2½ cups (300 g) all-purpose flour
  • 1 teaspoon cornstarch
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon salt

Wet Ingredients

  • 1½ cups (300 g) granulated sugar
  • Zest of 3 small or 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 teaspoon (5 ml) vanilla extract

Additional Ingredients

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

Instructions

  1. Preheat and Prepare Baking Sheet: Preheat your oven to 375°F (190°C) for about 20-30 minutes for even heat. Line a large baking sheet with parchment paper to prevent sticking and aid in easy cleanup.
  2. Melt and Cool Butter: In a small bowl, melt 1 cup (226 g) of unsalted butter and place it in the refrigerator for about 10 minutes to cool it down before mixing to avoid cooking the eggs later.
  3. Mix Dry Ingredients: In another bowl, whisk together 2½ cups (300 g) of all-purpose flour, 1 teaspoon cornstarch, 1 teaspoon baking powder, ¼ teaspoon baking soda, and ½ teaspoon salt until fully combined and uniform.
  4. Combine Sugar and Lemon Zest: In a large mixing bowl, whisk 1½ cups (300 g) granulated sugar with the lemon zest until the mixture resembles wet sand, releasing bright citrus aromas for enhanced flavor.
  5. Add Wet Ingredients: Whisk the cooled melted butter into the sugar and zest mixture until thoroughly blended. Then add in 1 large room temperature egg, 1 large egg yolk, and 1 teaspoon vanilla extract, whisking until the batter is smooth and cohesive.
  6. Incorporate Dry Ingredients and Blueberries: Gradually stir the dry flour mixture into the wet ingredients until just combined to avoid overmixing. Gently fold in 1 cup fresh or frozen blueberries carefully to distribute them without breaking.
  7. Form and Sugar-Coat Cookies: Using a medium cookie scoop (2 tablespoons or 30 ml), scoop dough into balls. If desired, roll the dough balls in ¼ cup granulated sugar for a sweet, crunchy coating. Place them about 3 inches (8 cm) apart on the lined baking sheet to allow spreading.
  8. 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. For frozen blueberries, reduce the temperature to 350°F (177°C) and bake for 14-16 minutes until golden.
  9. Cool: Let the cookies cool on the baking sheet for 3-4 minutes to set, then transfer onto a cooling rack to reach room temperature before enjoying your chewy, flavorful lemon blueberry cookies.

Notes

  • Storage: Store baked cookies in an airtight container at room temperature or refrigerated for up to 5 days to maintain freshness.
  • Frozen Blueberries: Use wild frozen blueberries for smaller size and better distribution. Add them right before scooping the dough. Adjust baking temperature to 350°F and time to 14-16 minutes to prevent overbrowning.

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