Description
Lemon blueberry cookies bring a sunny twist to your afternoon snack that will make your taste buds dance with pure happiness. Packed with zesty citrus and sweet berries, these cookies deliver a refreshing crunch that feels like a summer breeze in your mouth.
Ingredients
Scale
Main Ingredients:
- 2.75 cups all-purpose flour
- ¾ cup unsalted butter
- ¾ cup granulated sugar
- 1 cup fresh or frozen blueberries
Supporting Ingredients:
- 1 large egg
- 1 egg yolk
- ¼ cup light brown sugar
- 2 tablespoons fresh lemon juice
- 2 teaspoons lemon zest
- 2 teaspoons vanilla extract
Leavening and Seasoning:
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 2 teaspoons cornstarch
- ½ cup white chocolate chips (optional)
Instructions
- Pat 1 cup of blueberries with paper towels. Coat them carefully with 2 teaspoons cornstarch to prevent color bleeding during baking.
- Combine 2 ¼ cups flour, ½ teaspoon baking soda, ½ teaspoon baking powder, and ¼ teaspoon salt in a medium bowl. Whisk thoroughly until ingredients are evenly distributed.
- Cream ¾ cup softened butter, ¾ cup granulated sugar, and ¼ cup brown sugar in a large bowl. Mix for 2-3 minutes until the mixture becomes fluffy and pale.
- Add 1 whole egg and 1 extra egg yolk to the butter mixture. Pour in 2 tablespoons lemon juice, 2 teaspoons lemon zest, and 2 teaspoons vanilla extract. Blend until completely combined.
- Slowly incorporate dry ingredients into wet mixture. Stir gently until just combined. Carefully fold in blueberries and optional white chocolate chips.
- Wrap the dough and refrigerate for 45 minutes. This helps your cookies maintain a thick, chewy texture.
- Heat oven to 350°F. Line baking sheets with parchment paper. Drop dough portions 2 inches apart using a cookie scoop.
- Bake cookies for 11 minutes, watching for set edges and slightly underbaked centers. Remove from oven and let rest on baking sheet.
- Transfer cookies to a wire rack after 5 minutes. Allow complete cooling before storing or serving.
Notes
- Pat blueberries dry and toss with cornstarch to prevent color bleeding and maintain cookie texture.
- Refrigerate dough for 30-60 minutes to ensure thick, chewy cookies with better flavor development.
- For gluten-free variation, swap all-purpose flour with a 1:1 gluten-free baking blend and add an extra egg for binding.
- Store cookies in an airtight container at room temperature for up to 5 days, separating layers with parchment to prevent sticking.
- Prep Time: 15 minutes
- Cook Time: 10-12 minutes
- Category: Cookies
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 160 kcal
- Sugar: 10 g
- Sodium: 90 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0.1 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 35 mg