Description
Delight in these soft and zesty Lemon Blueberry Cookies that balance the tartness of fresh lemon zest and blueberries with a sweet, buttery dough. Perfect for a refreshing treat, these cookies boast a tender crumb and a bright, fruity flavor that’s ideal for spring or summer gatherings.
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 (about zest of 2 large lemons)
- 1 large egg, room temperature
- 1 large egg yolk, room temperature
- 1 teaspoon (5 ml) vanilla extract
Add-ins
- 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) to prepare for baking your cookies to a perfect golden finish.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, cornstarch, baking powder, baking soda, and salt. This ensures even distribution of leavening agents for light, soft cookies.
- Combine Wet Ingredients: In a large bowl, blend the melted unsalted butter with granulated sugar until well incorporated. Stir in the lemon zest to infuse the dough with citrus aroma. Add the egg, egg yolk, and vanilla extract, mixing gently until smooth and creamy.
- Incorporate Dry into Wet: Gradually add the dry ingredients to the wet mixture, folding gently to avoid overworking the dough, which can make cookies tough.
- Add Blueberries: Carefully fold in fresh blueberries to the dough to ensure they remain whole and distributed evenly throughout the cookies.
- Optional Rolling in Sugar: If desired, pour the additional granulated sugar into a small bowl. Scoop dough portions and lightly roll them in sugar for an extra sweet, crackled exterior.
- Shape Cookies: Using a tablespoon or cookie scoop, place dough balls about 2 inches apart on baking sheets lined with parchment paper to allow for spreading during baking.
- Bake the Cookies: Bake in the preheated oven for 10–12 minutes, until the edges are lightly golden and the centers appear set but still soft.
- Cool: Remove from oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This helps them set and finish cooking gently.
Notes
- Use room temperature eggs to ensure even mixing and better dough texture.
- Fresh blueberries are preferred for the best flavor and texture, but frozen blueberries may be used if well-drained.
- Chilling the dough for 30 minutes before baking can help minimize spreading if desired.
- Rolling cookies in sugar is optional but adds a pleasant crunch and sweetness.
- Store cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.
