Lemon Blueberry Cookies
Lemon Blueberry Cookies are soft and chewy sugar cookies filled with fresh blueberries, perfect for spring any time of year.
Equipment
- large mixing bowl
- zester
- Whisk
- flexible spatula or spoon
- large baking sheets
- parchment paper
- medium (2 tbsp) cookie scoop
Ingredients
- 2.5 cups all purpose flour 300 g
- 1 teaspoon cornstarch
- 1 teaspoon baking powder
- 0.25 teaspoon baking soda
- 0.5 teaspoon salt
- 1.5 cups granulated sugar 300 g
- 3 small or medium lemons, zested (2 large lemons)
- 1 cup unsalted butter, melted 226 g
- 1 large egg (US), room temperature
- 1 large egg yolk (US), room temperature
- 1 teaspoon vanilla extract 5 ml
- 1 cup fresh blueberries 105 g
- 0.25 cup granulated sugar for rolling optional
Instructions
- Preheat the oven to 375 F (190 C) for about 20-30 minutes before baking the cookies. Line a large baking sheet with parchment paper.
- In a small bowl, melt the butter and cool in the fridge for about 10 minutes.
- In another bowl whisk together the flour, cornstarch, baking powder, baking soda and salt until well combined.
- In a large mixing bowl, whisk the sugar and lemon zest together until they are the consistency of wet sand. Whisk in the cooled melted butter until well combined. Whisk in the egg, egg yolk and vanilla extract until smooth and well combined.
- Stir the dry ingredients into the wet until just combined. Gently stir in the fresh or frozen blueberries until combined.
- Using a medium cookie scoop (2 tablespoons, 30 ml), scoop the lemon blueberry cookie dough into balls. If rolling the cookies into sugar, roll the cookie dough into the sugar and place onto the lined baking sheet about 3 inches (8 cm) apart.
- Bake at 375 F (190 C) for 10 -12 minutes or until the edges of the cookies are set and are a light golden brown.
- Cool the chewy lemon blueberry cookies on the baking sheet for 3-4 minutes. Then transfer to a cooling rack to cool completely to room temperature and enjoy!
Notes
Store the baked blueberry cookies in an airtight container. Store at room temperature or in the fridge for up to 5 days. If using frozen blueberries, I recommend using wild blueberries for better results. Use them right before scooping the cookies onto the baking sheet and reduce the baking temperature to 350 F (177 C) for 14 - 16 minutes.
Nutrition
Serving: 1cookieCalories: 150kcalCarbohydrates: 22gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 150mgPotassium: 50mgSugar: 10gVitamin A: 200IUVitamin C: 2mgCalcium: 15mgIron: 0.5mg
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