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Thick and Chewy Lemon Blueberry Cookies

These are soft, buttery sugar cookies with a bright flavor from fresh lemon zest and juice. The dough is chilled before baking to ensure the cookies stay thick and chewy.
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Prep Time: 20 minutes
Cook Time: 15 minutes
Chill Time: 45 minutes
Total Time: 1 hour 20 minutes

Ingredients

  • 3 1/3 cups all-purpose flour
  • 1 1/4 teaspoons baking powder
  • 1 tablespoon + 1 teaspoon cornstarch
  • 1 1/4 teaspoons Diamond Crystal kosher salt
  • 1/3 cup granulated sugar
  • 1 cup light brown sugar packed
  • Zest of 1 large lemon
  • 1 cup unsalted butter 2 sticks, softened
  • 1 large egg
  • 2 1/2 tablespoons fresh lemon juice
  • 1 1/3 cups fresh or frozen blueberries

Instructions

  • Mix granulated sugar, brown sugar, and lemon zest with fingertips until fragrant.
  • Whisk flour, baking powder, cornstarch, and salt in large bowl.
  • Beat softened butter and lemon-sugar mixture until smooth.
  • Mix in egg until incorporated.
  • Drizzle in lemon juice on low speed.
  • Add dry ingredients in three additions, mixing until just combined.
  • Fold in blueberries gently.
  • Form 2-tablespoon dough balls and place on lined baking sheet.
  • Refrigerate dough balls for 45 minutes.
  • Preheat oven to 350F.
  • Space chilled cookies 2 inches apart on parchment-lined sheet.
  • Bake 13-15 minutes until edges are set but centers are soft.
  • Cool completely on wire rack.

Notes

Cookies will look slightly underbaked when first removed from oven but will set while cooling.
Tried this recipe?Leave a comment below & let me know!