Lemon Blueberry Cookies
These lemon blueberry cookies are soft, chewy, and packed with bright citrus flavor and juicy blueberries. The perfect treat for any occasion!
Equipment
- Large Mixing Bowl
- Zester
- Whisk
- Flexible Spatula
- Baking Sheets
- Parchment Paper
- Cookie Scoop
Ingredients
Dry Ingredients
- 2½ cups all-purpose flour
- 1 tsp cornstarch
- 1 tsp baking powder
- ¼ tsp baking soda
- ½ tsp salt
Wet Ingredients
- 1½ cups granulated sugar
- 3 small lemons, zested (or 2 large lemons)
- 1 cup unsalted butter melted and cooled
- 1 large egg room temperature
- 1 large egg yolk room temperature
- 1 tsp vanilla extract
Add-ins
- 1 cup fresh blueberries or frozen wild blueberries
- ¼ cup granulated sugar for rolling (optional)
Instructions
- Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Melt the butter and let it cool in the fridge for about 10 minutes.
- In a medium bowl, whisk together the flour, cornstarch, baking powder, baking soda, and salt.
- In a large mixing bowl, rub the sugar and lemon zest together until it resembles wet sand. Whisk in the cooled melted butter.
- Add the egg, egg yolk, and vanilla extract, whisking until smooth and combined.
- Stir in the dry ingredients until just combined, then gently fold in the blueberries.
- Scoop cookie dough into 2-tablespoon-sized balls. If rolling in sugar, coat each dough ball before placing on the baking sheet, spacing them 3 inches apart.
- Bake for 10-12 minutes or until edges are set and lightly golden.
- Let cookies cool on the baking sheet for 3-4 minutes before transferring to a wire rack to cool completely.
Notes
For frozen blueberries, reduce the baking temperature to 350°F (177°C) and bake for 14-16 minutes.