Lemon Blueberry Cookies
These Lemon Blueberry Cookies are soft, chewy, and full of bright lemon flavor with juicy blueberries in every bite. Made with lemon zest, melted butter, vanilla, and fresh or frozen blueberries, this easy no-chill cookie recipe comes together quickly and bakes into tender sugar-style cookies with a fresh fruity twist.
Ingredients
- 2 ½ cups all-purpose flour about 300 g
- 1 teaspoon cornstarch
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 1 ½ cups granulated sugar about 300 g
- Zest of 3 small or medium lemons or 2 large lemons
- 1 cup unsalted butter melted and cooled
- 1 large egg room temperature
- 1 large egg yolk room temperature
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries about 105 g
- ¼ cup granulated sugar for rolling, optional
Instructions
- Preheat the oven to 375°F. Line large baking sheets with parchment paper.
- Melt the butter, then let it cool for about 10 minutes before using.
- In a medium bowl, whisk together the flour, cornstarch, baking powder, baking soda, and salt.
- In a large bowl, combine the granulated sugar and lemon zest. Rub or whisk them together until the sugar looks slightly damp and smells fragrant.
- Whisk the cooled melted butter into the lemon sugar until combined.
- Add the egg, egg yolk, and vanilla extract. Whisk until smooth.
- Add the dry ingredients to the wet ingredients and stir until just combined.
- Gently fold in the blueberries, being careful not to crush them.
- Scoop the dough into balls using about 2 tablespoons of dough per cookie.
- If desired, roll each dough ball in granulated sugar.
- Place the dough balls on the prepared baking sheets, spacing them about 3 inches apart.
- Bake for 10–12 minutes, or until the edges are set and lightly golden.
- Let the cookies cool on the baking sheet for 3–4 minutes.
- Transfer to a cooling rack and cool completely before serving.
Notes
Use fresh lemon zest for the brightest flavor.
Fresh blueberries are easiest to use, but frozen blueberries can also work.
If using frozen blueberries, do not thaw them. Smaller frozen blueberries work best, and they should be folded into the dough right before scooping.
For frozen blueberries, reduce the oven temperature to 350°F and bake for 14–16 minutes, or until the edges are set and lightly golden.
Do not overmix after adding the blueberries, or the dough may turn purple.
Store baked cookies in an airtight container at room temperature or in the refrigerator for up to 5 days.