Description
Bright, tender cookies studded with blueberries and finished with a crackly powdered-sugar crust, delivering a soft, chewy bite with a tangy finish from lemon zest.
Ingredients
Scale
- 250 g (2 cups) all-purpose flour
- 20 g (2 tbsp) cornstarch
- 8 g (2 tsp) baking powder
- 6 g (1 tsp) Diamond Crystal kosher salt
- 170 g (3/4 cup) unsalted butter, softened
- 150 g (3/4 cup) granulated sugar
- 1 large egg + 1 egg white
- 5 ml (1 tsp) vanilla extract
- Lemon zest from 1 medium lemon (~1 tbsp)
- 150 g (1 cup) fresh or frozen blueberries
- 120 g (1 cup) powdered sugar for rolling
- Optional lemon glaze: 60 ml (1/4 cup) powdered sugar + 10–15 ml (2–3 tsp) lemon juice
Instructions
- Preheat oven to 175°C (350°F) and line baking sheets with parchment paper.
- In a bowl, whisk together flour, cornstarch, baking powder, and salt for 30 seconds.
- In a mixer, beat butter and sugar for 2–3 minutes until pale and fluffy.
- Add egg, egg white, vanilla, and lemon zest; mix until smooth.
- Fold dry ingredients into wet mixture until just combined.
- Gently fold in blueberries without crushing them.
- Chill dough for 10 minutes if soft. Use a scoop to form 24 mounds and roll in powdered sugar.
- Place on baking sheets, 5 cm (2 inches) apart, and bake for 10–12 minutes.
- Cool on the pan for 2 minutes before transferring to a wire rack.
- If desired, mix powdered sugar and lemon juice for glaze; brush over cooled cookies.
Notes
For best results, avoid overmixing after adding the flour. Use fresh blueberries for optimal texture, or fold in frozen if necessary; do not thaw.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 12 g
- Sodium: 85 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 25 mg