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Lemon Blueberry Cookies Recipe

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★★★★★

4.9 from 65 reviews

These Lemon Blueberry Cookies are a delightful combination of tart lemon zest and juicy blueberries baked into soft, chewy cookies. Perfect for a refreshing treat, these cookies balance sweetness with a citrusy zing, making them an ideal snack or dessert for any occasion.

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
  • Zest of 3 small or medium lemons (about 2 large lemons)
  • 1 cup (226 g) unsalted butter, melted
  • 1 large egg (US), room temperature
  • 1 large egg yolk (US), room temperature
  • 1 tsp (5 ml) vanilla extract

Additional Ingredients

  • 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) about 20-30 minutes before baking to ensure it’s evenly heated. Line a large baking sheet with parchment paper to prevent sticking.
  2. Melt Butter: In a small bowl, melt the unsalted butter and then place it in the fridge to cool for approximately 10 minutes. Cooling the butter prevents it from cooking the eggs when mixed.
  3. Mix Dry Ingredients: In another bowl, whisk together the all-purpose flour, cornstarch, baking powder, baking soda, and salt until well combined. This ensures even distribution of the leavening agents.
  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. This helps release the lemon oils and flavors the sugar.
  5. Add Wet Ingredients: Pour in the cooled melted butter to the sugar and lemon zest mixture and whisk well. Then, whisk in the egg, egg yolk, and vanilla extract until smooth and fully combined.
  6. Incorporate Dry Ingredients: Gradually stir the dry ingredient mixture into the wet ingredients until just combined. Avoid overmixing to keep the cookies tender.
  7. Add Blueberries: Gently fold in fresh or frozen blueberries, taking care not to crush them to maintain bursts of juicy flavor in the cookies.
  8. Form Dough Balls: Using a medium cookie scoop (about 2 tablespoons or 30 ml), scoop the dough into balls. If desired, roll each ball into granulated sugar for a sweet, crunchy exterior.
  9. Place on Baking Sheet: Arrange the dough balls on the prepared baking sheet, spacing them about 3 inches (8 cm) apart to allow for spreading during baking.
  10. Bake Cookies: Bake in the preheated oven at 375°F (190°C) for 10-12 minutes, or until the cookie edges are set and lightly golden brown, maintaining a soft center.
  11. Cool: 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 enjoying.

Notes

  • For a more intense lemon flavor, consider adding a tablespoon of fresh lemon juice to the wet ingredients.
  • Frozen blueberries can be used, but do not thaw them before adding to the dough to prevent excess moisture.
  • Rolling the cookie dough balls in granulated sugar is optional but adds a nice texture and sweetness to the exterior.
  • Store baked cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.
  • If you prefer crispier cookies, bake an extra 1-2 minutes, but watch closely to avoid overbaking.

Keywords: lemon blueberry cookies, lemon cookies, blueberry cookies, citrus cookies, soft cookies, chewy cookies, lemon zest cookies

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