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Lemon Blueberry Cookies Recipe

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★★★★★

4.7 from 59 reviews

These Lemon Blueberry Cookies are soft, chewy, and bursting with fresh citrus and juicy blueberries. The combination of tangy lemon zest and sweet blueberries creates a delightful flavor that’s perfect for a refreshing treat. Rolled in sugar for a subtle crunch on the outside, these cookies are easy to make and bake to golden perfection.

Ingredients

Scale

Dry Ingredients

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

Wet Ingredients

  • 1½ cups (300 g) granulated sugar
  • 3 small or medium lemons, zested (about 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

Add-ins

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

Instructions

  1. Preheat Oven: Preheat your oven to 375°F (190°C) for about 20-30 minutes to ensure it’s thoroughly heated. Line a large baking sheet with parchment paper to prevent sticking.
  2. Melt Butter: In a small bowl, melt the unsalted butter completely. Then, place it in the fridge to cool for about 10 minutes to avoid cooking the eggs when mixing.
  3. Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, cornstarch, baking powder, baking soda, and salt until evenly combined.
  4. Combine Sugar and Lemon Zest: In a large mixing bowl, whisk the granulated sugar and lemon zest together until the mixture resembles wet sand, releasing the citrus aroma.
  5. Add Wet Ingredients: Whisk the cooled melted butter into the sugar and zest mixture until well combined. Then add the egg, egg yolk, and vanilla extract, whisking until the batter is smooth and homogenous.
  6. Incorporate Dry Ingredients: Gently stir the dry ingredients into the wet mixture until just combined to avoid overmixing which can toughen the cookies.
  7. Fold in Blueberries: Carefully fold in the fresh blueberries, distributing them evenly throughout the dough without crushing them.
  8. Form Cookie Balls: Using a medium cookie scoop (about 2 tablespoons or 30 ml), portion out the dough into balls. If desired, roll each ball in granulated sugar to create a slight crunchy texture on the outside.
  9. Arrange for Baking: Place the sugar-coated dough balls on the prepared baking sheet, spacing them approximately 3 inches (8 cm) apart to allow for spreading.
  10. Bake Cookies: Bake in the preheated oven at 375°F (190°C) for 10-12 minutes or until the edges are set and just turning a light golden brown, ensuring chewy centers.
  11. Cool Cookies: Let the cookies cool on the baking sheet for 3-4 minutes to set further. Then transfer them to a wire rack to cool completely to room temperature before serving. Enjoy your delicious lemon blueberry cookies!

Notes

  • For best results, use fresh lemons for zest to maximize flavor.
  • Chilling the melted butter before mixing prevents cooking the eggs and keeps the dough consistency right.
  • If fresh blueberries are not available, frozen blueberries can be used but fold them in gently to avoid juice bleed.
  • Rolling the cookie dough in sugar before baking adds a subtle crunch and extra sweetness.
  • Store cookies in an airtight container at room temperature for up to 3 days or freeze for longer preservation.

Keywords: lemon blueberry cookies, soft cookies, chewy cookies, lemon zest, fresh blueberries, easy cookie recipe, baked cookies, citrus cookies

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