Lemon Blueberry Cookies

Sugar cookies on a wire rack with baking paper on a marble benchtop.

Make bakery-style, thick and chewy lemon blueberry cookies at home with this easy, no-chill recipe packed full of blueberries and fresh lemon taste.

Course Sweet Treat

Cuisine International

Total Time 40

Servings large cookies

Calories 257kcal

Author Lee-Ann Grace

Ingredients

270 g plain (all-purpose) flour sifted
100 g dried blueberries roughly chopped if large
170 g salted butter room temperature
150 g granulated white sugar
100 g light brown sugar
1 egg
1½ teaspoon vanilla extract
zest of 2 lemons finely grated
90 g white chocolate chips
1 tablespoon corn flour sifted
¾ teaspoon bicarbonate of soda (bicarb soda/baking soda) sifted
½ teaspoon cream of tartar sifted
¼ teaspoon fine (cooking) salt
pinch of cinnamon

Metric - US customary

Instructions

Preheat the oven to 180c.
Line 2 baking sheets with parchment paper and set aside.
In a large mixing bowl, combine butter, granulated sugar and brown sugar and beat with an electric mixer until light and fluffy.
170 g salted butter, 150 g granulated white sugar, 100 g light brown sugar
Add the egg and vanilla and briefly mix to combine.
1 egg, 1½ teaspoon vanilla extract
Fold in blueberries, white chocolate chips and lemon zest.
100 g dried blueberries, zest of 2 lemons, 90 g white chocolate chips
Add plain flour, corn flour, bicarbonate of soda, cream of tartar, salt and cinnamon and mix until just incorporated.
270 g plain (all-purpose) flour, 1 tablespoon corn flour, ¾ teaspoon bicarbonate of soda (bicarb soda/baking soda), ½ teaspoon cream of tartar, pinch of cinnamon, ¼ teaspoon fine (cooking) salt
To shape the cookies, using your hands roll a scant ¼ cup of the dough into a ball (doesn't need to be perfect), then pinch the ball roughly in half.
Place one-half of the ball onto the prepared baking sheet, then roll the other half into a ball and place it on top, pressing down slightly to stabilise it. Repeat for the remaining dough.
Bake for 8-10 minutes, or until the cookies are lightly browned on the edges but the centre is still underbaked (you may need to rotate the baking sheets during the cooking time depending on your oven).
As soon as the cookies come out of the oven, place a large drinking glass (see my notes for alternatives) upside over the top of a cookie and swirl it in a circle to push in the edges.
Allow the cookies to cool on the baking sheet for 5-10 minutes, before carefully transferring them to a wire cooling rack to cool completely.

Video

Notes

The secret to soft, dense and chewy cookies is to underbake them, and then leave them to firm up as they cool.
The dough will spread as it bakes.
Shaping the cookies with a glass must be done as soon as they come out of the oven. For this to work the cookies need to be hot. You could also use a scone/cookie/biscuit cutter or something else round and slightly larger than the cookie.
This gives you nice round cookies, as well as smooshing in the edges slightly which gives the cookies a thick and chewy texture all the way to the outside.

*Please note that the amount of calories per serve is provided as a guide only, as ingredients and cooking methods can vary greatly*

Nutrition