Description
These Lemon Blueberry Cookies are soft, chewy, and bursting with bright, fresh flavors. The combination of lemon zest, blueberries, and a hint of vanilla creates a delicious and irresistible cookie.
Ingredients
Scale
- 2 1/2 cups (300g) all-purpose flour
- 1 teaspoon cornstarch
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups (300g) granulated sugar
- Zest of 3 small or medium lemons (or 2 large lemons)
- 1 cup (2 sticks, 226g) unsalted butter, melted and cooled slightly
- 1 large egg, room temperature
- 1 large egg yolk, room temperature
- 1 teaspoon (5ml) vanilla extract
- 1 cup (105g) fresh blueberries (or frozen, do not thaw)
- 1/4 cup (50g) granulated sugar, for rolling (optional)
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 375°F (190°C). Line a large baking sheet with parchment paper.
- Cool Butter (Slightly): Melt the butter in a small saucepan or in the microwave. Let it cool slightly in the fridge for 10 minutes. It should still be liquid but not hot.
- Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, cornstarch, baking powder, baking soda, and salt until well combined. Set aside.
- Combine Sugar and Lemon Zest: In a large mixing bowl, combine the granulated sugar and lemon zest. Use your fingertips to rub the zest into the sugar until the sugar is fragrant and resembles wet sand. This releases the lemon oils and enhances the lemon flavor.
- Add Melted Butter: Pour the cooled melted butter into the sugar and lemon zest mixture. Whisk until well combined.
- Add Eggs, Yolk, and Vanilla: Add the egg, egg yolk, and vanilla extract to the butter mixture. Whisk until smooth and well combined.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, stirring with a rubber spatula or wooden spoon until just combined. Do not overmix.
- Fold in Blueberries: Gently fold in the fresh (or frozen, unthawed) blueberries until they are evenly distributed throughout the dough.
- Shape Cookies: Using a medium cookie scoop (about 2 tablespoons capacity) or a spoon, scoop out portions of the cookie dough.
- Roll in Sugar (Optional): If desired, roll the cookie dough balls in the 1/4 cup of granulated sugar until coated.
- Arrange on Baking Sheet: Place the cookie dough balls on the prepared baking sheet, leaving about 3 inches of space between each cookie.
- Bake: Bake for 10-12 minutes, or until the edges of the cookies are set and lightly golden brown, and the centers are still slightly soft.
- Cool: Let the cookies cool on the baking sheet for 3-4 minutes before transferring them to a wire rack to cool completely.
Notes
- Lemon Zest: Use fresh lemon zest for the best flavor. Be sure to zest only the yellow part of the lemon peel, not the white pith, which is bitter.
- Melted Butter: Make sure the melted butter is cooled slightly before adding it to the other ingredients. This prevents the eggs from scrambling.
- Blueberries: Fresh or frozen blueberries can be used. If using frozen blueberries, do not thaw them before adding them to the dough. This will help prevent the blueberries from bleeding too much color into the dough.
- Cookie Scoop: Using a cookie scoop ensures that the cookies are all the same size and bake evenly.
- Baking Time: The baking time may vary slightly depending on your oven.
- Storage: Store leftover cookies in an airtight container at room temperature for up to 3 days.
- Serving Suggestion: Enjoy!