Blueberry Lemon Cookies
These blueberry lemon cookies are a no chill chewy cookie that's filled with plenty of lemon zest, lemon juice, and fresh blueberries. A tangy lemon glaze is also drizzled over the tops of the cookies once cooled!
Servings: 20 cookies
Calories: 190kcal
Equipment
- Parchment paper
- Baking Sheets
- Mixing Bowls
Ingredients
Lemon Blueberry Cookies
- 2 ½ cups all-purpose flour
- 2 teaspoons corn starch
- ½ teaspoon salt
- ¼ teaspoon baking soda
- ¾ cup unsalted butter, melted & cooled for at least 20 minutes
- 1 cup sugar
- ¼ cup brown sugar
- 1 large egg, room temperature preferred
- 1 large egg yolk, room temperature preferred
- 2 tablespoons lemon zest
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- ¾ cup fresh blueberries, plus extras
Lemon Glaze
- ½ cup powdered sugar
- 1 tablespoon lemon juice
Instructions
Lemon Blueberry Cookies
- In a microwaveable-safe bowl, melt the butter and let it cool on the counter for 20 minutes (do not skip this step!).
- Preheat the oven to 350 degrees and line two baking sheets with parchment paper. Set aside.
- In a medium-sized bowl, whisk together the flour, corn starch, baking soda, and salt. Set aside.
- In a large bowl, whisk together the melted and cooled butter, sugar, brown sugar, egg, egg yolk, lemon zest, lemon juice, and vanilla extract until fully combined.
- Add the flour mixture and use a rubber spatula to gently fold into the wet ingredients until combined. Then fold in the blueberries.
- Use a medium cookie scoop (I used my #24, which is 2.7 tablespoons) to scoop out the cookie dough. Place the cookie dough balls onto the prepared baking pans and bake for 12-16 minutes (top with extra blueberries if desired).
- Allow the cookies to cool on the baking sheet for 10 minutes before transferring them over to a wire rack to finish cooling.
Lemon Glaze
- In a small bowl, mix together the powdered sugar and lemon juice until combined. If the glaze is too thin, add 1 teaspoon of powdered sugar. If too thick, add 1 teaspoon of lemon juice.
- Drizzle the glaze over the top of the cooled cookies using a spoon.
- Keep any leftover cookies in an airtight container on the counter for up to 5 days.
Notes
Baking Sheet: I like to use this specific baking sheet. Line each pan with parchment paper.
Measuring Flour: To help ensure you don’t add extra flour, follow these three simple steps: 1) Fluff up the flour using a fork. 2) Spoon the flour into your measuring cup. 3) Scrape a knife across the top of the measuring cup to level out the flour.
Melted Butter: Make sure the butter is completely cooled. This takes at least 20 minutes sitting at room temperature. Don't skip this step or the cookies might overspread.
Cookie Scoop: I used a medium cookie scoop, specifically the #24 scoop, to create bigger bakery-style cookies.
Lemon Glaze: Wait until the cookies are cooled before drizzling on the glaze.
Nutrition
Serving: 1cookie | Calories: 190kcal | Carbohydrates: 29g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 36mg | Sodium: 78mg | Potassium: 34mg | Fiber: 1g | Sugar: 16g | Vitamin A: 241IU | Vitamin C: 2mg | Calcium: 10mg | Iron: 1mg
