Soft Chewy Lemon Blueberry Cookies

This lemon blueberry cookie recipe combines vibrant citrus and juicy berries for a bright, chewy treat that tastes like spring in every bite. The cookies have perfectly crisp edges and soft centers studded with bursts of blueberry goodness, making them irresistible for any occasion.

I created these cookies during a rainy spring afternoon when I was craving something bright and cheerful. My family now requests them for every gathering, and they disappear faster than any other cookie on the dessert table.

Ingredients

• All purpose flour provides the perfect structure for these cookies
• Cornstarch is the secret to that soft tender texture
• Granulated sugar both sweetens and creates those crisp edges
• Fresh lemons give bright vibrant flavor throughout the dough
• Unsalted butter adds richness and chewiness
• Fresh blueberries create juicy pockets of fruit in every bite
• Vanilla extract balances the citrus with warm undertones

Step-by-Step Instructions

Prepare Your Oven

Preheat to 375°F for 20 to 30 minutes before baking. This ensures even cookie baking. Line your baking sheets with parchment paper to prevent sticking and make cleanup easier.

Prepare The Butter

Melt the butter completely then cool it in the refrigerator for about 10 minutes. This cooling step is crucial as it prevents the eggs from cooking when added to the mixture while still maintaining the benefits of melted butter.

Combine Dry Ingredients

Whisk together flour, cornstarch, baking powder, baking soda, and salt until thoroughly combined. This even distribution ensures proper leavening throughout your cookies.

Create The Flavor Base

Mix sugar and fresh lemon zest together until it resembles wet sand. This technique releases the essential oils from the lemon zest, infusing the sugar with intense citrus flavor. Then incorporate the cooled melted butter with a whisk until completely combined.

Add Wet Ingredients

Whisk in the egg, egg yolk, and vanilla extract until the mixture is smooth and well blended. The extra egg yolk adds richness and contributes to the chewy texture.

Form The Dough

Gently fold the dry ingredients into the wet mixture until just combined. Be careful not to overmix as this can develop gluten and make the cookies tough. Fold in the blueberries with minimal stirring to prevent breaking them.

Scoop And Roll

Use a medium cookie scoop to portion the dough into consistently sized balls. For extra sweetness and sparkle, roll the balls in granulated sugar before placing them on the baking sheet, spacing them about 3 inches apart to allow for spreading.

Bake To Perfection

Bake at 375°F for 10 to 12 minutes until the edges are set and light golden brown. The centers may look slightly underdone but will continue cooking as they cool.

Cool Properly

Allow cookies to rest on the baking sheet for 3 to 4 minutes before transferring to a cooling rack. This brief resting period helps them set up without breaking.

The lemon zest is truly the star ingredient in this recipe. I learned to really work it into the sugar with my fingertips to release the fragrant oils. My grandmother taught me this technique when I was young, and the aroma instantly transports me back to her sunny kitchen where we would bake together on Sunday afternoons.

Working With Frozen Berries

When using frozen blueberries, wild varieties work best as their smaller size distributes more evenly throughout the cookie dough. Keep them frozen until the last possible moment before folding them in. Lower your baking temperature to 350°F and extend the baking time to 14 to 16 minutes when using frozen berries. The moisture content in frozen berries affects how the cookies spread and bake.

Storage Solutions

These cookies maintain their texture and flavor when stored in an airtight container at room temperature for up to 5 days. For longer storage, place them in a single layer in a freezer safe container with parchment between layers. Thaw at room temperature for about 30 minutes before serving for that freshly baked taste.

Perfect Pairings

Serve these cookies alongside vanilla ice cream for a delightful dessert. They also pair wonderfully with afternoon tea, especially Earl Grey or chamomile. For a special brunch treat, arrange them on a platter with fresh berries and whipped cream on the side.

Common Recipe Questions

→ Can I use frozen blueberries instead of fresh?

Yes, you can use frozen blueberries. Wild blueberries work best as they're smaller. When using frozen berries, fold them in right before scooping, reduce the oven temperature to 350°F (177°C), and bake for 14-16 minutes. Be careful not to overmix to prevent color bleeding.

→ How long do these cookies stay fresh?

These lemon blueberry cookies stay fresh for up to 5 days when stored in an airtight container. You can keep them at room temperature or in the refrigerator for maximum freshness.

→ Why is this considered a 'no-chill' cookie dough?

This is a no-chill cookie dough because you can bake it immediately after mixing, without needing to refrigerate it first. The melted butter that's slightly cooled provides the right consistency without requiring the dough to firm up in the refrigerator.

→ Can I make the dough ahead of time?

While designed as a no-chill dough, you can make it ahead and refrigerate for up to 24 hours. If refrigerated, let the dough sit at room temperature for 15-20 minutes before scooping and baking, as cold dough won't spread properly.

→ Why add cornstarch to the cookie dough?

Cornstarch is added to create a softer, more tender cookie texture. It helps to prevent the formation of too much gluten, resulting in cookies that stay soft even after cooling.

→ Is rolling the cookies in sugar necessary?

Rolling the cookies in sugar is optional but recommended. It adds a slight crunch to the exterior and enhances the sweetness to balance the tart lemon and blueberries. The sugar also creates a beautiful sparkly finish.