Go Back
–+ servings

Lemon Blueberry Cookies

Lemon Blueberry Cookies are a delightful treat that perfectly combines the tangy, refreshing flavor of lemon with the sweet, juicy burst of blueberries. These cookies are a delicious twist on the classic sugar cookie, offering a bright, fruity flavor that's perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Cool Time 5 minutes
Total Time 30 minutes
Course Dessert
Cuisine American
Servings 18 cookies

Equipment

  • 1 Large mixing bowl
  • 1 zester
  • 1 Whisk
  • 1 flexible spatula or spoon
  • 2 large baking sheets
  • 1 Parchment paper
  • 1 medium (2 tbsp) cookie scoop

Ingredients
  

  • 2 1/2 cups all purpose flour
  • 1 tsp cornstarch
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp salt
  • 1 1/2 cups granulated sugar
  • 3 small or medium lemons zested (2 large lemons)
  • 1 cup unsalted butter melted
  • 1 large egg room temperature
  • 1 large egg yolk room temperature
  • 1 tsp vanilla extract
  • 1 cup fresh blueberries
  • 1/4 cup granulated sugar for rolling

Instructions
 

  • Begin by preheating your oven to 375°F about 20-30 minutes before you plan to bake the cookies. Line a large baking sheet with parchment paper and set it aside.
  • In a small bowl, melt the butter and place it in the fridge to cool for approximately 10 minutes.
  • In a separate bowl, whisk together the all-purpose flour, cornstarch, baking powder, baking soda, and salt until they are well combined. Set this mixture aside.
  • In a large mixing bowl, combine the granulated sugar and lemon zest. Whisk them together until the mixture resembles wet sand. Add the cooled melted butter to the sugar-zest mixture and whisk until well combined. Then, whisk in the whole egg, egg yolk, and vanilla extract until the mixture is smooth and well incorporated.
  • Gradually stir the dry ingredients into the wet ingredients until just combined. Be careful not to overmix. Gently fold in the fresh or frozen blueberries until they are evenly distributed throughout the dough.
  • Using a medium cookie scoop (2 tablespoons), portion the lemon blueberry cookie dough into balls. If you'd like to roll the cookies in sugar, do so now and place them on the prepared baking sheet, leaving about 3 inches of space between each cookie.
  • Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are set and light golden brown.
  • Allow the chewy lemon blueberry cookies to cool on the baking sheet for 3-4 minutes before transferring them to a cooling rack. Let them cool completely to room temperature before serving and enjoying your delightful creation!

Notes

Storage Instructions:
  • Store the baked blueberry cookies in an airtight container
  • Keep them at room temperature or in the fridge
  • Cookies will stay fresh for up to 5 days when stored properly
Using Frozen Blueberries:
  • Opt for wild blueberries, as they are smaller and better suited for these cookies
  • Mix the frozen blueberries into the dough just before scooping the cookies onto the baking sheet
  • Be careful not to overmix the dough, as this can cause the blueberries to break apart and discolor the dough
  • When using frozen blueberries, adjust the baking temperature to 350°F
  • Bake the cookies for 14-16 minutes, or until the edges are set and golden brown
  • The slight adjustment in temperature and baking time ensures even baking and maintains the desired texture
 
Tried this recipe?Let us know how it was!