Lemon Blueberry Cookies
Lemon Blueberry Cookies are a delightful combination of zesty lemon and sweet, juicy blueberries, creating a perfect balance of tangy and sweet flavors. These cookies are soft and chewy with bursts of blueberry in every bite, complemented by the refreshing brightness of lemon zest and juice. Ideal for a light, fruity treat, they can be enjoyed with a drizzle of lemon glaze for an extra touch of sweetness. Perfect for spring or summer gatherings, these cookies are as visually appealing as they are delicious.
Ingredients
- 2 ½ cups all-purpose flour
- 1 teaspoon cornstarch
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 1 ½ cups granulated sugar
- 1 cup unsalted butter melted and cooled
- 2 large lemons zested
- 1 large egg
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 1 cup fresh or frozen blueberries
- ¼ cup granulated sugar for rolling
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
- In a large mixing bowl, cream the softened butter and sugar together until light and fluffy.
- Beat in the egg, followed by lemon juice, lemon zest, and vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
- Gently fold in the fresh blueberries and white chocolate chips (if using).
- Scoop dough onto the prepared baking sheet, about 1 tablespoon per cookie, and space them 2 inches apart.
- Bake for 10-12 minutes or until the edges are slightly golden. Remove from the oven and allow to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
Balancing Sweetness: Lemon zest and juice can add a tartness that contrasts well with the sweetness of the cookies. Adjust sugar levels based on your preferred balance of sweet and tart.