Description
These lemon blueberry cookies are chewy, bright, and buttery. They are made in one bowl with no chilling time, offering a simple spring dessert. The cookies feature a tangy citrus flavor, juicy berries, and crisp edges.
Ingredients
- 2 ½ cups all-purpose flour
- 1 teaspoon cornstarch
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter, melted and cooled
- 1 ½ cups granulated sugar
- Zest of 2 large lemons
- 1 large egg
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries
- ¼ cup granulated sugar for rolling (Optional Coating)
Instructions
- Preheat your oven to 375°F. Line two baking sheets with parchment paper.
- Whisk flour, cornstarch, baking powder, baking soda, and salt in a bowl until you combine them.
- In a large bowl, rub the sugar and lemon zest together with your fingertips until the mixture is fragrant.
- Whisk in the melted butter until the mixture looks smooth and glossy.
- Add the egg, egg yolk, and vanilla. Whisk until everything is fully combined.
- Stir in the dry ingredients just until you see no streaks of flour remaining.
- Gently fold in the blueberries. Avoid overmixing the dough.
- Scoop the dough into 2-tablespoon portions. Roll each ball in sugar if you choose, and place them on the prepared sheets 3 inches apart.
- Bake for 10–12 minutes, or until the edges look set and lightly golden.
- Cool the cookies on the pan for 5 minutes before moving them to a rack to cool completely.
Notes
- Store baked cookies in an airtight container at room temperature for up to 5 days.
- Freeze baked cookies up to 2 months for longer storage. Thaw them at room temperature before serving.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American