Ingredients for Lemon Blueberry Cookies
- 1 cup (2 sticks) unsalted butter, softened
- White Sugar
- 2 large egg yolks
- Zest of 1 lemon
- 2 ½ cups all-purpose flour
- ¼ cup cornstarch
- 1 teaspoon baking powder
- ½ teaspoon salt
- Dried Blueberries
- Parchment Paper
- ¾ cup granulated sugar
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How to Make Lemon Blueberry Cookies
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter and ¾ cup granulated sugar using an electric mixer until light and fluffy.
- Beat in 2 large egg yolks and the zest of 1 lemon.
- In a separate medium bowl, whisk together 2 ½ cups all-purpose flour, ¼ cup cornstarch, 1 teaspoon baking powder, and ½ teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
- Gently fold in 1 cup fresh blueberries.
- Turn the dough out onto a lightly floured surface and divide it in half.
- Knead each half briefly until the dough comes together.
- Roll each half of the dough into 16 balls (32 balls total).
- Place 16 balls onto the prepared baking sheet.
- Dip a glass into granulated sugar and gently press each ball to about ¼ inch thickness.
- Bake for 12-14 minutes, or until the edges are golden brown.
- Repeat with the remaining dough.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Enjoy! (Optional: Substitute dried cranberries or cherries for the blueberries.)
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
16g
Fat
19g
Carbs
4g
