Lemon Blueberry Cookies (Print Version)
# Ingredients:
→ Dry ingredients
01 -
2½ cups (300 g) all-purpose flour
02 -
1 teaspoon cornstarch
03 -
1 teaspoon baking powder
04 -
¼ teaspoon baking soda
05 -
½ teaspoon salt
→ Wet ingredients
06 -
1½ cups (300 g) granulated sugar
07 -
3 small or medium lemons, zested (2 large lemons)
08 -
1 cup (226 g) unsalted butter, melted
09 -
1 large egg, room temperature
10 -
1 large egg yolk, room temperature
11 -
1 teaspoon (5 ml) vanilla extract
→ Fruits
12 -
1 cup (105 g) fresh blueberries
→ Optional
13 -
¼ cup (50 g) granulated sugar for rolling
# Instructions:
01 -
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.
02 -
In a small bowl, melt the butter and cool in the fridge for about 10 minutes.
03 -
In another bowl, whisk together the flour, cornstarch, baking powder, baking soda, and salt until well combined.
04 -
In a large mixing bowl, whisk the sugar and lemon zest together until they have the consistency of wet sand. Whisk in the cooled melted butter until well combined. Then, whisk in the egg, egg yolk, and vanilla extract until smooth and well combined.
05 -
Stir the dry ingredients into the wet mixture until just combined. Gently fold in the fresh or frozen blueberries until evenly distributed.
06 -
Using a medium cookie scoop (2 tablespoons, 30 ml), scoop the dough into balls. Optionally, roll the dough balls in additional granulated sugar before placing them onto the prepared baking sheet, spaced about 3 inches (8 cm) apart.
07 -
Bake at 375°F (190°C) for 10-12 minutes, or until the edges of the cookies are set and lightly golden brown.
08 -
Cool the cookies on the baking sheet for 3-4 minutes, then transfer to a cooling rack to cool completely to room temperature.
# Notes:
01 -
Store baked cookies in an airtight container at room temperature or refrigerated for up to 5 days.
02 -
If using frozen blueberries, use wild blueberries as they are smaller and mix them in just before scooping the dough. Bake at 350°F (177°C) for 14-16 minutes.