Lemon Blueberry Cookies

I love how bright and refreshing lemon and blueberry taste together, and I wanted to capture that in a soft, bakery-style cookie. These cookies are perfectly chewy with a swirl of juicy blueberry coulis and just the right amount of lemon to keep them light.

Even though fall is around the corner, Texas weather tells a different story. It is still in the 90s here, so these cookies are a perfect treat for warm days when you want something sweet but still refreshing.

Why You’ll Love These Cookies

• Soft and chewy with a tender crumb.
• A bright lemon flavor balanced by sweet blueberry coulis.
• Easy to make ahead and a fun change from classic chocolate chip cookie.

Ingredients You’ll Need

Blueberry Coulis

1 cup blueberries 2 teaspoons lemon juice 2 tablespoons sugar 1 tablespoon cornstarch

Cookie Dough

1 ¾ cups all-purpose flour ½ teaspoon baking soda ¾ teaspoon baking powder ½ teaspoon salt 1 tablespoon cornstarch 2 teaspoons lemon zest 1 ½ sticks unsalted butter, room temperature (¾ cup) ¾ cup granulated sugar ½ cup light brown sugar 1 large egg plus 1 egg yolk 1 teaspoon vanilla extract ½ cup blueberry coulis (prepared above)

Step-by-Step Instructions

1. Make the blueberry coulis.

Combine blueberries, lemon juice, and sugar in a small saucepan. Cook over medium heat, stirring often, until the mixture reduces by about half, about 5 to 7 minutes. Mix 1 tablespoon of the blueberry juices with the cornstarch in a small bowl to create a slurry. Stir the slurry back into the saucepan and boil for 10 seconds. Transfer to a clean bowl and refrigerate until completely chilled.

2. Mix the dry ingredients.

In a medium bowl whisk together the flour, baking soda, baking powder, salt, and cornstarch.

3. Cream butter and sugars.

In a large mixing bowl beat butter, granulated sugar, and brown sugar until light and fluffy, about 2 minutes.

4. Add eggs and flavorings.

Beat in the egg, egg yolk, lemon zest, and vanilla until smooth.

5. Combine and fold.

Add the dry ingredients to the wet mixture and mix until a soft dough forms. Gently fold in ½ cup chilled blueberry coulis, being careful not to overmix.

6. Chill the dough.

Cover and refrigerate for 20 minutes. Chilled dough spreads less and bakes thicker.

7. Bake.

Preheat the oven to 350°F and line baking sheets with parchment paper. Scoop dough with a large ice cream scoop (about ¼ to ⅓ cup) and place 6 cookies per tray. Bake for 12 to 14 minutes, until edges are lightly golden and centers still look slightly underbaked.

8. Cool.

Let the cookies rest on the baking sheet for 10 minutes, then transfer to a wire rack to finish cooling.

Tips for Perfect Cookies

Chill the dough so the cookies hold their shape and stay chewy. Pull cookies from the oven as soon as the edges are set for soft centers. Let them cool on the baking sheet so they firm up without overbaking.

{Download Recipe Here}