Go Back Email Link
–+ servings

Lemon Blueberry Cookies

Prep Time 15 minutes
Cook Time 10 minutes
Cooling Time 5 minutes
Total Time 30 minutes
Course Dessert, Snack
Cuisine American
Keyword Lemon Blueberry Cookies
Servings 8
These Lemon Blueberry Cookies are soft, chewy, and packed with fresh lemon zest and juicy blueberries. No-chill, one-bowl recipe perfect for a quick dessert!

Ingredients

Dry Ingredients

  • 2½ cups 300 g all-purpose flour
  • 1 teaspoon cornstarch
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon salt

Wet Ingredients

  • 1½ cups 300 g granulated sugar
  • 3 small or medium lemons zested (about 2 large lemons)
  • 1 cup 226 g unsalted butter, melted and cooled
  • 1 large egg room temperature
  • 1 large egg yolk room temperature
  • 1 teaspoon vanilla extract

Add-ins

  • 1 cup 105 g fresh or frozen blueberries

Optional

  • ¼ cup 50 g granulated sugar for rolling

Instructions

Step 1: Prep and Preheat

  • Preheat your oven to 375°F (190°C). Line a large baking sheet with parchment paper.

Step 2: Melt and Cool the Butter

  • Melt the butter and let it cool in the fridge for about 10 minutes. Cooling helps the dough hold its shape better.

Step 3: Mix Dry Ingredients

  • In a bowl, whisk together the flour, cornstarch, baking powder, baking soda, and salt until evenly combined.

Step 4: Combine Sugar and Lemon Zest

  • In a large mixing bowl, rub the sugar and lemon zest together with your fingers until it feels like wet sand. This releases the citrus oils for maximum lemon flavor.

Step 5: Mix Wet Ingredients

  • Whisk the cooled melted butter into the lemon-sugar mixture until smooth. Add the egg, egg yolk, and vanilla extract and whisk again until well combined.

Step 6: Combine Wet and Dry

  • Gradually stir the dry ingredients into the wet mixture until a soft dough forms.

Step 7: Fold in Blueberries

  • Gently fold in the blueberries, being careful not to crush them.

Step 8: Scoop and Roll

  • Use a medium cookie scoop (about 2 tablespoons) to portion the dough into balls. If desired, roll them in the extra sugar for a sparkly finish. Place the dough balls about 3 inches apart on the prepared baking sheet.

Step 9: Bake

  • Bake for 10–12 minutes, or until the edges are lightly golden and the centers are set.

Step 10: Cool

  • Cool on the baking sheet for 3–4 minutes before transferring to a wire rack to cool completely.