Description
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!
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
- Preheat the oven to 350°F and line two large baking sheets with parchment paper.
- Whisk the flour, cornstarch, baking powder, baking soda, and salt in a bowl. Set aside.
- In the bowl of a stand mixer, combine the sugars with the lemon zest and mix on high speed for 2 minutes.
- Add the butter and continue mixing until the mixture is light and fluffy (about 2 minutes).
- Add the eggs one at a time (beating after each addition). Add 1 tablespoon lemon juice and vanilla extract.
- With the stand mixer on low speed, add the dry ingredients and mix until just combined. Do not overmix the cookie dough.
- 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.
- Drop balls of cookie dough using a medium (2-tablespoon) cookie dough scoop onto the prepared baking sheets, spacing them 2 inches apart.
- Bake for around 12-15 minutes (or until the edges turn golden and the center is puffy).
- 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.
- In a small bowl, whisk together the powdered sugar and the remaining lemon juice until smooth.
- Drizzle the cookies with the glaze, allowing them to dry before enjoying.
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
