Lemon Blueberry Cookies Recipe
These lemon blueberry cookies are soft and chewy lemon filled sugar cookies packed with fresh or frozen blueberries. This lemon blueberry cookie recipe is no chill and is easy to make in one bowl. These blueberry lemon cookies are for a wonderfully delicious taste of spring all year long.
Servings: 18 cookies
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Equipment (affiliate links)
- 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 optional
Ingredients
- 2 1/2 cups all purpose flour (300 g)
- 1 teaspoon cornstarch
- 1 tsp baking powder
- 1 1/2 tsp baking soda
- 1/2 tsp salt
- 1 1/2 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 tsp vanilla extract (5 ml)
- 1 cup fresh blueberries (105 g)
- 1/4 cup granulated sugar for rolling (50 g) 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.1 cup unsalted butter, melted
- In another bowl whisk together the flour, cornstarch, baking powder, baking soda and salt until well combined.2 1/2 cups all purpose flour, 1 teaspoon cornstarch, 1 tsp baking powder, 1 1/2 tsp baking soda, 1/2 tsp salt
- 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.1 1/2 cups granulated sugar, 3 small or medium lemons, zested, 1 cup unsalted butter, melted, 1 large egg (US), room temperature, 1 large egg yolk (US), room temperature, 1 tsp vanilla extract
- Stir the dry ingredients into the wet until just combined. Gently stir in the fresh or frozen blueberries until combined.1 cup fresh blueberries
- 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.1/4 cup granulated sugar for rolling
- 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: Place the baked blueberry cookies in an airtight container. Store at room temperature or in the fridge for up to 5 days.
Frozen Blueberries: If using frozen blueberries, I recommend using wild blueberries as they are smaller which is better for these lemon blueberry cookies. Mix them in right before scooping the cookies onto the baking sheet. Be careful not to overmix. When using frozen blueberries, I recommend reducing the baking temperature to 350 F (177 C) and baking the cookies for 14 - 16 minutes or until the edges are set, with a golden brown color.
Frozen Blueberries: If using frozen blueberries, I recommend using wild blueberries as they are smaller which is better for these lemon blueberry cookies. Mix them in right before scooping the cookies onto the baking sheet. Be careful not to overmix. When using frozen blueberries, I recommend reducing the baking temperature to 350 F (177 C) and baking the cookies for 14 - 16 minutes or until the edges are set, with a golden brown color.