Bright, zesty, and bursting with blueberries — these cookies are soft, chewy, and full of fresh flavor. Perfect for spring or summer treats!

Ingredients

• 2½ cups (300 g) all-purpose flour
• 1 tsp cornstarch
• 1 tsp baking powder
• ¼ tsp baking soda
• ½ tsp salt
• 1½ cups (300 g) granulated sugar
• Zest of 3 small/medium lemons (or 2 large lemons)
• 1 cup (226 g) unsalted butter, melted and slightly cooled
• 1 large egg, room temperature
• 1 large egg yolk, room temperature
• 1 tsp (5 ml) vanilla extract
• 1 cup (105 g) fresh blueberries (can use frozen)
• ¼ cup (50 g) granulated sugar, for rolling (optional)

Instructions

1. Prep

• Preheat oven to 375°F (190°C).
• Line a large baking sheet with parchment paper.
• Melt the butter and place it in the fridge to cool for about 10 minutes.

2. Mix Dry Ingredients

In a medium bowl, whisk together:

• Flour
• Cornstarch
• Baking powder
• Baking soda
• Salt

Set aside.

3. Make the Lemon Sugar Base

In a large mixing bowl:

• Add sugar and lemon zest.
• Rub together with your fingers or a whisk until the mixture resembles wet sand — this releases the citrus oils for extra flavor!
• Whisk in the cooled melted butter until smooth.
• Add egg, egg yolk, and vanilla extract. Whisk until well combined.

4. Combine

• Add the dry ingredients to the wet mixture and stir until just combined.
• Gently fold in the blueberries, being careful not to overmix to avoid crushing them.

5. Scoop & Roll

• Using a medium cookie scoop (about 2 tablespoons), scoop dough into balls.
• Optional: Roll each dough ball in the extra granulated sugar for a sparkly finish.
• Place them evenly spaced on the prepared baking sheet.

6. Bake

• Bake for 10–13 minutes, or until edges are set and centers look just slightly underbaked (they will finish baking on the sheet).

7. Cool & Enjoy

• Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Tips for Success

• Don’t overbake! These cookies are best when they’re slightly soft in the center.
• Chill the dough for 30 minutes if you want thicker, puffier cookies.
• Use frozen blueberries if fresh aren’t available, but do not thaw them — this prevents the color from bleeding too much.
• Coat berries in flour before folding them in to prevent sinking.

Variations

• Lemon Glaze: Drizzle with a simple lemon glaze (powdered sugar + lemon juice) for extra zing.
• Add White Chocolate Chips: White chocolate pairs beautifully with lemon and blueberry!
• Berry Swap: Try raspberries or blackberries instead of blueberries for a twist.
• Make it Vegan: Use plant-based butter and egg substitutes.

FAQ

Q: Can I freeze the cookie dough?
A: Absolutely! Scoop the dough into balls, freeze on a tray, then transfer to a ziplock bag. Bake from frozen, just add 1–2 minutes to the bake time.

Q: Can I use bottled lemon juice?
A: For this recipe, you only need the zest for the bright citrus flavor. Fresh lemons are recommended, but if you want more lemon punch, a splash of juice in the dough won’t hurt!

Q: How do I store these cookies?
A: Store in an airtight container at room temperature for up to 4 days, or freeze baked cookies for up to 2 months.

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