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stack of lemon blueberry cookies with glaze

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Lemon Blueberry Cookies (Soft & Chewy)

Recipe by Rose Atwater

The bright lemon flavor nicely contrasts with the sweetness of these Lemon Blueberry Cookies. Every bite ensures a pop of bursting blueberry in the soft and chewy texture. Perfect for spring celebrations when blueberries are in season!

  • Total Time1 hour
  • Yield28 1x

Ingredients

Scale
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon cornstarch
  • 1 teaspoon baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 cup brown sugar, lightly packed
  • 1/2 cup granulated sugar
  • 2 tablespoons lemon zest (about 2 medium lemons)
  • 1 cup unsalted butter, softened
  • 2 eggs
  • 3 tablespoons freshly squeezed lemon juice, divided
  • 2 teaspoons pure vanilla extract
  • 1 1/3 cups fresh blueberries
  • 2 cups powdered sugar

Instructions

  1. Preheat the oven to 350°F and line two large baking sheets with parchment paper.
  2. Whisk the flour, cornstarch, baking powder, baking soda, and salt in a bowl. Set aside.
  3. In the bowl of a stand mixer, combine the sugars with the lemon zest and mix on high speed for 2 minutes.
  4. Add the butter and continue mixing until the mixture is light and fluffy (about 2 minutes).
  5. Add the eggs one at a time (beating after each addition). Add 1 tablespoon lemon juice and vanilla extract.
  6. With the stand mixer on low speed, add the dry ingredients and mix until just combined. Do not overmix the cookie dough.
  7. Gently fold in the blueberries with a soft silicone spatula. Try not to crush them, but it’s okay if a few break in the process.
  8. Drop balls of cookie dough using a medium (2-tablespoon) cookie dough scoop onto the prepared baking sheets, spacing them 2 inches apart.
  9. Bake for around 12-15 minutes (or until the edges turn golden and the center is puffy).
  10. Remove the baking sheets from the oven and let the cookies rest for 5 minutes. Transfer them to a wire cooling rack to come to room temperature.
  11. In a small bowl, whisk together the powdered sugar and the remaining lemon juice until smooth.
  12. Drizzle the cookies with the glaze, allowing them to dry before enjoying.

Equipment

Notes

  • Combining the lemon zest with the sugars brings the oils out of the lemon and infuses the sugar with lemon flavor, making for a more flavorful tasting cookie.
  • Make sure the blueberries are completely dry before adding them to the cookie dough.
  • Don’t worry if the mixture looks curdled when the eggs are blended in. Once the flour is added, the cookie dough will return to a normal texture.
  • Prep Time: 15
  • Cool Time: 30
  • Cook Time: 15
  • Category: Dessert
  • Method: Baking

Find it online: https://rosebakes.com/lemon-blueberry-cookies-soft-chewy/

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