Description
These Lemon Blueberry Cookies are bursting with fresh flavors and are perfect for any occasion. The combination of zesty lemon and juicy blueberries creates a delightful treat that is sure to please everyone.
Ingredients
Units
Scale
Dry Ingredients:
- 2 1/2 cups (300 g) all-purpose flour
- 1 teaspoon cornstarch
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
Wet Ingredients:
- 1 1/2 cups (300 g) granulated sugar
- 3 small or medium lemons, zested (2 large lemons)
- 1 cup (226 g) unsalted butter, melted
- 1 large egg (US), room temperature
- 1 large egg yolk (US), room temperature
- 1 tsp (5 ml) vanilla extract
- 1 cup (105 g) fresh blueberries
- 1/4 cup (50 g) granulated sugar for rolling (optional)
Instructions
- Preheat the oven: Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Melt the butter: Melt the butter and let it cool in the fridge for 10 minutes.
- Mix dry ingredients: In a bowl, whisk together flour, cornstarch, baking powder, baking soda, and salt.
- Combine wet ingredients: In a mixing bowl, whisk sugar and lemon zest, then add melted butter, eggs, and vanilla extract.
- Combine wet and dry: Stir the dry ingredients into the wet mixture, then gently fold in the blueberries.
- Form cookies: Use a cookie scoop to form dough balls and roll in sugar if desired.
- Bake: Bake for 10-12 minutes until edges are golden brown.
- Cool: Let the cookies cool on the baking sheet for a few minutes before transferring to a rack.
Notes
- For extra lemon flavor, you can add a bit of lemon juice to the dough.
- These cookies are best enjoyed fresh but can be stored in an airtight container for a few days.
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 14g
- Sodium: 110mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 40mg
