Ingredients
2½ cups (300 g) all-purpose flour
1 teaspoon cornstarch
1 tsp baking powder
¼ tsp baking soda
½ tsp salt
1½ cups (300 g) granulated sugar
Zest from 3 small or medium lemons (2 large lemons)
1 cup (226 g) unsalted butter, melted
1 large egg, room temperature
1 large egg yolk, room temperature
1 tsp vanilla extract
1 cup (105 g) fresh blueberries
¼ cup (50 g) granulated sugar for rolling (optional)
Instructions
- Preheat your oven to 375°F (190°C) and line two baking sheets with parchment paper.
- Melt the butter in a small bowl and allow it to cool in the fridge for about 10 minutes.
- In a separate bowl, whisk together the flour, cornstarch, baking powder, baking soda, and salt until well combined.
- In a large mixing bowl, whisk together the granulated sugar and lemon zest until the mixture feels like wet sand. Add the cooled melted butter and whisk until well incorporated.
- Stir in the egg, egg yolk, and vanilla extract, whisking until smooth.
- Gradually stir in the dry ingredients until just combined. Gently fold in the blueberries, ensuring not to overmix.
- Using a medium cookie scoop (about 2 tablespoons), form dough balls and, if desired, roll them in granulated sugar. Place the dough balls on the prepared baking sheet, about 3 inches apart.
- Bake the cookies at 375°F (190°C) for 10-12 minutes, or until the edges are set and golden brown.
- Allow the cookies to cool on the baking sheet for 3-4 minutes before transferring to a wire rack to cool completely.
Notes
- If using frozen blueberries, reduce the baking temperature to 350°F (177°C) and bake for 14-16 minutes.
- For extra sweetness, drizzle with a lemon glaze made from powdered sugar and lemon juice.
- These cookies can be made in advance; store dough in the fridge for up to 24 hours or freeze the dough balls for later use.
- Consider adding white chocolate chips or chopped nuts for added texture.
- Store cookies in an airtight container at room temperature for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 10-12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 18g
- Sodium: 95mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 35mg
