Ingredients
Scale
- 2½ cups all-purpose flour
- 1 teaspoon cornstarch
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter (melted)
- 1½ cups granulated sugar
- ¼ cup light brown sugar
- Zest of 2 fresh lemons
- 1 tablespoon fresh lemon juice
- 1 large egg
- 1 large egg yolk
- 1 cup fresh or frozen blueberries
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Mix dry ingredients – In a bowl, whisk together flour, cornstarch, baking powder, baking soda, and salt.
- Prepare wet ingredients – In another bowl, beat melted butter, granulated sugar, and brown sugar until combined. Add lemon zest, lemon juice, egg, and egg yolk, mixing until smooth.
- Combine the mixtures – Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Gently fold in blueberries.
- Chill the dough – Cover and refrigerate the dough for 30 minutes.
- Bake the cookies – Scoop dough onto the baking sheet, spacing them 2 inches apart. Bake for 10–12 minutes or until the edges turn lightly golden.
- Cool and serve – Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack. Enjoy!
Notes
- If using frozen blueberries, do not thaw before adding to the dough.
- For a stronger lemon flavor, add ½ teaspoon of lemon extract.
- Store in an airtight container at room temperature for up to 5 days.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American