Ingredients
Scale
- 1 cup unsalted butter, melted and cooled
- 1 cup granulated sugar
- 1 tablespoon lemon zest
- 1 large egg
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons cornstarch
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup fresh or frozen blueberries
Instructions
- Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a small bowl, whisk together flour, cornstarch, baking powder, baking soda, and salt.
- In a large bowl, whisk sugar and lemon zest until the mixture resembles wet sand.
- Whisk in the cooled melted butter until combined.
- Add egg, egg yolk, and vanilla extract; whisk until smooth.
- Stir the dry ingredients into the wet ingredients until just combined.
- Gently fold in the blueberries.
- Using a medium cookie scoop (about 2 tablespoons), scoop dough into balls and place on the baking sheet about 3 inches apart.
- Bake for 10-12 minutes or until edges are set and lightly golden.
- Cool on the baking sheet for 3-4 minutes, then transfer to a wire rack to cool completely.
Notes
For best results, use fresh or frozen blueberries that are still frozen when folded into the dough to prevent them from breaking. The cookies are soft and chewy with a bright lemon flavor, perfect for serving at elegant occasions.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Method: Dessert
- Cuisine: American
Nutrition
- Calories: 150
- Sugar: 14g
- Sodium: 90mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg