Introduction

These lemon blueberry cookies are a delightful treat, combining zesty citrus flavors with juicy bursts of fresh blueberries. Perfectly chewy with a subtle sweetness, they make a refreshing snack or dessert for any time of year.

A close-up view of several round blueberry cookies arranged in a casual pile on a white marbled surface. Each cookie is light golden brown around the edges and softer yellow in the middle, with cracks showing a soft texture. Dark purple blueberries are scattered unevenly through the dough, some slightly bursting, giving patches of deep violet and black spots. The tops of the cookies show a slight shine and sugar crystal texture, adding a crumbly look. 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
Zest of 3 small or medium lemons (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
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) and line a large baking sheet with parchment paper.
Step 2: In a small bowl, melt the butter and allow it to cool in the fridge for about 10 minutes.
Step 3: In another bowl, whisk together the flour, cornstarch, baking powder, baking soda, and salt until well combined.
Step 4: In a large mixing bowl, whisk the granulated sugar and lemon zest until the mixture resembles wet sand.
Step 5: Add the cooled melted butter to the sugar and zest mixture and whisk until combined.
Step 6: Whisk in the egg, egg yolk, and vanilla extract until the mixture is smooth.
Step 7: Gently fold the dry ingredients into the wet mixture until just combined.
Step 8: Carefully stir in the fresh blueberries without breaking them.
Step 9: Using a medium cookie scoop (approximately 2 tablespoons or 30 ml), scoop the dough into balls.
Step 10: If desired, roll each dough ball in granulated sugar before placing them about 3 inches (8 cm) apart on the prepared baking sheet.
Step 11: Bake for 10-12 minutes, or until the edges are set and light golden brown.
Step 12: Let the cookies cool on the baking sheet for 3-4 minutes, then transfer to a cooling rack to cool completely before enjoying.

Tips & Variations

Freeze the cookie dough balls for 30 minutes before baking to help the cookies hold their shape better.
Use frozen blueberries if fresh ones aren’t available; just add them to the dough straight from the freezer.
For extra lemon flavor, add a teaspoon of lemon juice to the wet ingredients.
Try swapping blueberries with raspberries or chopped strawberries for a different berry twist.

Storage

Store cooled cookies in an airtight container at room temperature for up to 3 days. For longer storage, freeze the cookies in a sealed container for up to 2 months. To reheat, warm gently in a microwave for 10-15 seconds or in an oven at 300°F (150°C) for 5 minutes.

How to Serve

A tall stack of eight round cookies sits on a surface with a white marbled texture. Each cookie is light golden brown with a slightly crispy edge and softer middle, dotted with dark chocolate chips that stand out against the lighter dough. The top cookie has slightly melted chocolate chips visible, adding a rich contrast. There are small crumbs scattered around the base of the stack, showing a crumbly texture. The cookies look soft and freshly baked with gentle browning on the sides. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen blueberries in this recipe?

Yes, frozen blueberries can be used directly in the dough without thawing. This helps prevent the dough from becoming too wet.

How do I keep the cookies chewy?

Do not overbake the cookies; remove them when the edges are set but the centers still look slightly soft. Also, including both egg and egg yolk adds to their chewy texture.