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Lemon Blueberry Cookies: A Delightful Treat for Every Occasion

Lemon Blueberry Cookies
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Soft, chewy, and bursting with fresh lemon and blueberry flavors, these cookies are a delightful treat that’s easy to make in one bowl. Perfect for any occasion, they’re a taste of spring all year round!

Ingredients

Scale

Dry Ingredients:

  • 2½ cups (300 g) all-purpose flour
  • 1 tsp cornstarch
  • 1 tsp baking powder
  • ¼ tsp baking soda
  • ½ tsp salt

Wet Ingredients:

  • 1½ cups (300 g) granulated sugar
  • Zest of 3 small or medium lemons (or 2 large lemons)
  • 1 cup (226 g) unsalted butter, melted and cooled
  • 1 large egg, room temperature
  • 1 large egg yolk, room temperature
  • 1 tsp (5 ml) vanilla extract
  • 1 cup (105 g) fresh or frozen blueberries

Optional:

  • ¼ cup (50 g) granulated sugar for rolling

Instructions

  1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
  2. Melt the butter in a small bowl and let it cool in the fridge for 10 minutes.
  3. Whisk dry ingredients: In a separate bowl, combine flour, cornstarch, baking powder, baking soda, and salt.
  4. Mix sugar and lemon zest: In a large bowl, whisk sugar and lemon zest until it resembles wet sand. Add the cooled melted butter and whisk until combined.
  5. Add wet ingredients: Whisk in the egg, egg yolk, and vanilla extract until smooth.
  6. Combine dry and wet ingredients: Gently stir the dry ingredients into the wet mixture until just combined. Fold in the blueberries carefully.
  7. Scoop and roll: Use a medium cookie scoop (2 tbsp) to portion the dough. Roll each ball in granulated sugar (if desired) and place on the baking sheet, spacing them 3 inches apart.
  8. Bake: Bake for 10-12 minutes, or until the edges are set and lightly golden.
  9. Cool: Let the cookies cool on the baking sheet for 3-4 minutes, then transfer to a wire rack to cool completely.

Notes

  • Cool the melted butter: This ensures the cookies stay chewy.
  • Don’t overmix: Overmixing can lead to tough cookies.
  • Use fresh blueberries: They provide the best texture, but frozen blueberries work too (see notes below).
  • Cookie scoot: Use a biscuit cutter to gently shape the cookies into perfect rounds right after baking.

Storage and Freezing

  • Store: Keep in an airtight container at room temperature for up to 5 days.
  • Freeze: Wrap cooled cookies individually in plastic wrap and store in a ziplock bag for up to 2 months.
  • Thaw: Let them sit at room temperature or thaw overnight in the fridge.

Nutrition

Find it online: http://recipes.swedishinarabic.net/lemon-blueberry-cookies-a-delightful-treat-for-every-occasion/