Introduction

These lemon blueberry cookies are a delightful combination of tart citrus and sweet berries. Soft, chewy, and bursting with fresh flavor, they make a perfect treat for any time of day. Easy to prepare, they are sure to become a new favorite in your baking repertoire.

A close-up view of several soft blueberry cookies stacked closely together on a white marbled surface. Each cookie is round with a light golden edge fading into a pale yellow center. The surface of the cookies features scattered dark purple blueberry bits embedded within slightly cracked, textured dough. The texture looks chewy and moist with tiny sugar crystals visible. The cookies partially overlap, showing slight variations in shape and blueberry distribution. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2½ cups (300 g) all purpose flour
1 tsp cornstarch
1 tsp baking powder
¼ tsp baking soda
½ tsp salt
1½ cups (300 g) granulated sugar
3 small or medium lemons, zested (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
1 cup (105 g) fresh blueberries
¼ cup (50 g) granulated sugar for rolling (optional)

Instructions

Step 1: Preheat the oven to 375°F (190°C) about 20-30 minutes before baking. Line a large baking sheet with parchment paper.
Step 2: Melt the butter in a small bowl and chill in the fridge for about 10 minutes to cool.
Step 3: In another bowl, whisk together flour, cornstarch, baking powder, baking soda, and salt until well combined.
Step 4: In a large mixing bowl, whisk the sugar and lemon zest together until they resemble wet sand. Add the cooled melted butter and mix well. Then whisk in the egg, egg yolk, and vanilla extract until smooth.
Step 5: Gently stir the dry ingredients into the wet mixture until just combined. Fold in the fresh or frozen blueberries carefully.
Step 6: Using a medium cookie scoop (about 2 tablespoons), form dough balls. If desired, roll each ball in the extra granulated sugar for a sparkling finish. Place them about 3 inches (8 cm) apart on the prepared baking sheet.
Step 7: Bake for 10–12 minutes or until the cookie edges are set and lightly golden brown.
Step 8: Let the cookies cool on the baking sheet for 3–4 minutes, then transfer to a wire rack to cool completely. Enjoy!

Tips & Variations

Use frozen blueberries if fresh are out of season; just add them to the dough frozen to prevent them from bursting too much.
For extra lemon flavor, add a tablespoon of fresh lemon juice to the wet ingredients.
Roll the cookie dough balls in sanding sugar instead of granulated sugar for a sparkly, crisp texture.
Avoid overmixing once the dry ingredients are added to keep cookies tender and chewy.

Storage

Store cooled cookies in an airtight container at room temperature for up to 3 days. For longer storage, freeze the cookies in a single layer on a baking sheet, then transfer to a freezer-safe container for up to 2 months. To enjoy, thaw at room temperature and, if desired, warm briefly in the oven for a fresh-baked feel.

How to Serve

A stack of eight golden-brown cookies with slightly crispy edges and soft centers, each cookie dotted with dark purple blueberry pieces. The cookies are unevenly round, showing a handmade texture, and the blueberries create small scattered spots of deep color across the pale dough. They are stacked directly on a white marbled surface with a few crumbs around them, adding to the fresh baked look. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen blueberries instead of fresh?

Yes, frozen blueberries work well. Add them directly from the freezer into the dough to minimize bleeding.

How do I keep the cookies soft and chewy?

Do not overmix the dough once you add the dry ingredients. Also, be careful not to overbake; remove the cookies when the edges are just set and lightly golden.