Description
Delight in these zesty Lemon Blueberry Cookies, bursting with fresh lemon zest and juicy blueberries for a perfect balance of sweet and tart. With a tender crumb and a lightly crisp edge, these cookies are ideal for any occasion, offering a refreshing twist on classic sugar cookies.
Ingredients
Scale
Dry Ingredients
- 2½ cups (300 g) all-purpose flour
- 1 teaspoon cornstarch
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
Wet Ingredients
- 1 cup (226 g) unsalted butter, melted
- 1½ cups (300 g) granulated sugar
- 3 small or medium lemons, zested (about zest from 2 large lemons)
- 1 large egg, room temperature
- 1 large egg yolk, room temperature
- 1 teaspoon (5 ml) vanilla extract
Additional
- 1 cup (105 g) fresh blueberries
- ¼ cup (50 g) granulated sugar for rolling (optional)
Instructions
- Preheat and prepare baking sheets: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats to prevent sticking.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, cornstarch, baking powder, baking soda, and salt. Set aside.
- Combine wet ingredients: In a large bowl, whisk the melted unsalted butter and granulated sugar until smooth and combined. Add the lemon zest, mixing well to distribute the zest evenly for a fragrant base.
- Add eggs and vanilla: Beat in the large egg and egg yolk, both at room temperature, followed by the vanilla extract. Whisk until the batter is smooth and slightly creamy.
- Incorporate dry ingredients: Gradually add the dry flour mixture to the wet mixture, stirring gently until just combined; avoid overmixing to keep cookies tender.
- Fold in blueberries: Carefully fold in the fresh blueberries, distributing them evenly but gently to prevent crushing.
- Form cookie dough balls: Using a tablespoon or cookie scoop, portion out dough balls about 1 to 1½ inches in diameter. For an optional sweet crust, roll each dough ball in the ¼ cup granulated sugar.
- Arrange and bake: Place the dough balls onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading. Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden but the centers remain soft.
- Cool and enjoy: Remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This helps them set and develop the perfect texture.
Notes
- Use room temperature eggs for better mixing and texture.
- Freezing the blueberries before adding can help prevent them from bleeding into the dough.
- The optional sugar rolling adds a subtle crunch and sparkle to the cookies.
- Store cookies in an airtight container at room temperature for up to 5 days.
- For a dairy-free version, substitute butter with a plant-based alternative and ensure all other ingredients fit your dietary needs.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
