Description
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.
- Prep Time: 15 minutes
- Cook Time: 10 minutes