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Lemon Blueberry Cookies Recipe

Lemon Blueberry Cookies Recipe
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4.7 from 11 reviews

Soft and chewy lemon-filled sugar cookies with bursts of fresh blueberries, these Lemon Blueberry Cookies are a delightful treat perfect for any time of the year. This easy, one-bowl recipe requires no chilling, making it a quick and flavorful option for a sweet springtime taste.

Ingredients

Dry Ingredients:

  • 2½ cups (300 g) all-purpose flour
  • 1 teaspoon 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 (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
  • 1 cup (105 g) fresh blueberries
  • ¼ cup (50 g) granulated sugar for rolling (optional)

Instructions

  1. Preheat and Prepare: Preheat the oven to 375 F (190 C). Line a baking sheet with parchment paper.
  2. Melt Butter: Melt the butter in a small bowl and cool in the fridge.
  3. Combine Dry Ingredients: In a separate bowl, whisk together flour, cornstarch, baking powder, baking soda, and salt.
  4. Mix Wet Ingredients: In a large mixing bowl, whisk sugar and lemon zest, then add melted butter, eggs, and vanilla.
  5. Combine and Bake: Stir dry ingredients into wet, fold in blueberries, scoop dough, roll in sugar (optional), and bake for 10-12 minutes.
  6. Cool and Enjoy: Cool on the baking sheet for a few minutes, then transfer to a rack to cool completely.

Notes

  • Store baked cookies in an airtight container for up to 5 days at room temperature or in the fridge.
  • For frozen blueberries, use wild blueberries and mix them in right before scooping the dough. Avoid overmixing and adjust baking time and temperature accordingly.

Nutrition

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