Ingredients
Equipment
Method
- Preheat your oven to 375°F (190°C) about 20-30 minutes before you plan to bake. Line a large baking sheet with parchment paper to prevent sticking.
- Next, melt the unsalted butter in a small bowl. Place it in the fridge for about 10 minutes to cool slightly. This step is important for the cookie texture.
- In another medium bowl, whisk together the flour, cornstarch, baking powder, baking soda, and salt until they are thoroughly combined. Set this dry mixture aside.
- Now, in a large mixing bowl, combine the granulated sugar and fresh lemon zest. Whisk them together vigorously with your fingers for a minute or two until the sugar feels like wet sand and smells strongly of lemon. This infuses maximum lemon flavor into your cookies.
- Pour the slightly cooled melted butter into the sugar and lemon zest mixture. Whisk until everything is well combined and smooth.
- Add the large egg, egg yolk, and vanilla extract to the wet mixture. Whisk until everything is smooth and fully incorporated.
- Gradually stir the prepared dry ingredients into the wet mixture. Mix until just combined; be careful not to overmix the dough.
- Gently fold in the fresh (or frozen, unthawed) blueberries using a rubber spatula. Distribute them evenly throughout the dough.
- Using a medium cookie scoop (about 2 tablespoons or 30 ml), scoop the lemon blueberry cookie dough into uniform balls. If you're using the optional sugar roll, gently roll each dough ball in the granulated sugar. Place the scooped cookies onto your lined baking sheet, ensuring they are about 3 inches (8 cm) apart to allow for spreading.
- Bake the cookies in your preheated oven for 10-12 minutes. Look for edges that are set and a light golden brown, while the centers still look slightly soft.
- Finally, cool the warm chewy lemon blueberry cookies on the baking sheet for 3-4 minutes. This helps them set up. Then, carefully transfer them to a wire cooling rack to cool completely before enjoying them!
Nutrition
Notes
For best results, use cool melted butter and avoid overmixing. Small fresh or unthawed frozen blueberries work best. Store cookies in an airtight container for up to 5 days, or freeze. Enjoy warm or at room temperature. Nutrition information is estimated based on common ingredients and serving sizes and may vary.