These lemon blueberry cookies are loaded with tangy lemon flavour and plump fresh blueberries. These buttery cookies have a crispy edge with a soft and chewy centre.
¼cup not packedlemon zest (3 medium lemons or 2 large)(15g/½oz)
1largeegg, room temp
1teaspoonvanilla extract
1cupfresh blueberries(150g/5.3oz)
2tablespoonscaster sugar or white granulated sugar, extra
For best results, always weigh ingredients where a weight is provided
Equipment
mixing bowls
Whisk and rubber spatula
Large baking sheets
Wire cooling rack
Instructions
Preheat oven to 180C (160C fan forced) / 350F. Line 2 large baking sheets with baking paper.
If you haven’t already, melt the butter then leave to cool for 10 minutes.
In a medium bowl, whisk together the flour, cornflour and baking soda. If you're using unsalted butter, add a ¼ teaspoon of salt too. Mix well and set aside.
In a separate large bowl, massage the lemon zest into the sugar until it looks like wet sand. Add the butter, egg and vanilla and whisk until smooth.
Add the flour mixture and mix with a spatula until just combined.
When the flour is 90% mixed through, add the blueberries to the dough. Fold gently so you don’t break the blueberries until just combined.
Use ¼ cup sized scoop, packing it in, to scoop balls of dough or roll roughly golf balls size balls of dough. Roll the tops of the cookie dough balls in the extra sugar then transfer to the baking trays, sugar side up. Space the cookies about 2 inches apart.
Bake for around 12-14 minutes until turning golden on the edges – don’t overbake.
Take the tray out of the oven and give it a bang on the worktop 2-3 times. If you like, and they've spread out of shape, swirl a larger cookie cutter around the outside of each cookie to reshape it into a circle.
Allow them to cool on the trays for 5 minutes before using a spatula to help to transfer them to a cooling rack. Once cool, they will firm up and be crispy on the outside and soft and chewy in the middle.
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Notes
Tablespoons: I use a standard Australian 20ml tablespoon (equal to 4 teaspoons). Check yours before measuring.
For best results you should always weigh ingredients like flour and sugar. Kitchen scales like these are relatively cheap but if you can’t weigh the ingredients, use the spoon and level method (don’t scoop).
All ovens vary – check for doneness 2 minutes before the recipe suggests. They should be golden at the edges and dry on top. If they need longer, bake a little more.
Blueberries: Using fresh blueberries, try to choose small, firm berries. If using frozen blueberries, wild blueberries are great as they’re smaller. You can also use dried blueberries (a bit like dried cranberries in texture) or freeze-dried blueberries which are super crispy.
If using frozen blueberries, do not thaw them first. Add them to dough cold, don’t mix the dough too heavily and you may need to bake slightly longer.
Have you tried this recipe?Don't forget to leave a rating and comment below and let me know how it was! I love hearing from you. Nutrition information is approximate and derived from an online calculator. The brands you use may cause variations.