Description
Delight in these bright and chewy Lemon Blueberry Cookies that perfectly balance zesty lemon flavor with bursts of juicy blueberries. Featuring a tender crumb thanks to melted butter and a subtle lift from cornstarch and baking powder, these cookies are ideal for a refreshing treat any time of year.
Ingredients
Scale
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
- 1 cup (226 g) unsalted butter, melted
- 1½ cups (300 g) granulated sugar
- 3 small or medium lemons, zested (or 2 large lemons)
- 1 large egg, room temperature
- 1 large egg yolk, room temperature
- 1 teaspoon (5 ml) vanilla extract
Fruit
- 1 cup (105 g) fresh blueberries
Optional
- ¼ cup (50 g) granulated sugar for rolling
Instructions
- Preheat the oven: Set your oven to 350°F (175°C) and line baking sheets with parchment paper or silicone mats to prevent sticking.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, cornstarch, baking powder, baking soda, and salt until evenly combined.
- Combine wet ingredients: In a large bowl, mix the melted butter with granulated sugar and lemon zest. Beat in the egg, egg yolk, and vanilla extract until smooth and well incorporated.
- Combine wet and dry mixes: Gradually add the dry ingredients to the wet ingredients, folding gently to create a soft dough. Take care not to overmix.
- Fold in blueberries: Gently fold the fresh blueberries into the dough, ensuring they are evenly distributed without crushing them.
- Shape the cookies: Optional: Roll dough balls in granulated sugar for a crispier, sweeter crust. Scoop approximately 1.5 tablespoon-sized portions of dough and shape into balls. Place them spaced about 2 inches apart on the prepared baking sheets.
- Bake: Bake in the preheated oven for 10 minutes, or until the edges are set and just beginning to turn golden. The centers may still look slightly soft.
- Cool: Allow cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- Use fresh lemons for the best flavor; the zest is essential for the bright lemon aroma.
- Make sure eggs are at room temperature to help bind the dough smoothly.
- Be gentle when folding in blueberries to prevent them from breaking and coloring the dough too much.
- Storing the cookies in an airtight container keeps them fresh for up to 4 days.
- For a tangier cookie, add a teaspoon of lemon juice to the dough.
