1-Getting started with this lemon blueberry cookies recipe is straightforward and fun, especially if you’re new to baking. Begin by preheating your oven to 375°F and lining a baking sheet with parchment paper to make cleanup a breeze. The total time for this recipe is about 30 minutes, and it yields around 18 cookies, making it ideal for a quick baking session.

2-Next, melt the butter and let it cool for 10 minutes this tip helps prevent the dough from becoming greasy. In a bowl, whisk together the dry ingredients: 2½ cups all-purpose flour, 1 teaspoon cornstarch, 1 teaspoon baking powder, ¼ teaspoon baking soda, and ½ teaspoon salt until they’re well combined.

3-In a large bowl, whisk the 1½ cups granulated sugar with the zest from 3 small or medium lemons until it’s coarse and wet, which really brings out the citrus flavor. Then, add the cooled butter, 1 large egg, 1 large egg yolk, and 1 teaspoon vanilla extract, mixing until everything blends smoothly. Gradually stir in the dry ingredients just until combined, and gently fold in 1 cup of fresh blueberries to keep them intact.

4-Scoop the dough into 2-tablespoon balls, and if you like a bit of extra crunch, roll them in the optional ¼ cup granulated sugar. Place the balls about 3 inches apart on your prepared baking sheet. Bake for 10-12 minutes, or until the edges turn lightly golden. Let them cool on the baking sheet for 3-4 minutes before moving to a rack to cool completely. Remember, tips like measuring flour accurately and avoiding overmixing will help you get the best texture, and if you’re using frozen blueberries, adjust the baking time and temperature to 350°F for 14-16 minutes.