Lemon Blueberry Cookies Recipe

Name: Lemon Blueberry Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup butter, room temp; 1/3 cup white sugar; 2 egg yolks, room temp; 1 1/2 teaspoons lemon peel, grated; 1 1/4 cups flour; 1/4 cup cornstarch; 1/4 teaspoon baking powder; 1/4 teaspoon salt; 1/3 cup dried blueberries; parchment paper; sugar

Servings: persons

1
Preheat oven to 375 degrees.
2
Like a cookie sheet with parchment paper and set aside.
3
In a large mixing bowl combine the butter and sugar.
4
Using an electric mixer beat at medium until well incorporated and fluffy.
5
Beat in egg yolks and lemon peel.
6
Sift into a medium mixing bowl the flour, cornstarch, baking powder and salt.
7
Add flour mixture 1/2 cup at a time to the butter mixture, mixing on low speed until just crumbly.
8
Stir in blueberries*.
9
Place dough on lightly floured surface, divide in half.
10
Knead each half until dough holds together.
11
Using your hands form 16 balls out of each half.
12
Place the first 16 evenly on the parchment lined cookie sheet.
13
Take a glass, dip it in sugar and press each ball to 1/4 inch thickness.
14
Bake for 12 to 14 minutes, or until cookies are JUST golden around the edges.
15
Repeat with second half.
16
*You can also use dried cranberries or cherries for these cookies.

514

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/2 cup butter, room temp, 1/3 cup white sugar, 2 egg yolks, room temp, 1 1/2 teaspoons lemon peel, grated, and more.

Yes, Lemon Blueberry Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Lemon Blueberry Cookies

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions