Lemon Blueberry Cookies Baked Until the Edges Set

For Lemon Blueberry Cookies Baked Until the Edges Set, the counter starts with all-purpose flour fluffed, baking powder, and cornstarch. Portion it for 18 cookies.

Count on 20 minutes of prep, 13 minutes of cooking, 45 minutes of resting, about 1 hour from the first measurement to the plate.

Ingredients Method

What goes in the bowl

• 2 1/2 cups all-purpose flour fluffed, scooped & leveled*
• 1 teaspoon baking powder
• 1 tablespoon cornstarch
• 1 teaspoon kosher salt
• 1/4 cup granulated sugar
• 3/4 cup light brown sugar
• 1 lemon zested
• 3/4 cup unsalted butter softened
• 1 large egg
• 2 tablespoons lemon juice fresh squeezed
• 1 cup fresh or frozen blueberries plus more for topping

How the cooking goes

1. In a small bowl, combine the granulated sugar, light brown sugar and the zest of 1 medium to large lemon. Gently massage the zest into the sugar to draw out the essential oils and unique flavor.
2. In a mixing bowl, whisk together all-purpose flour, baking powder, cornstarch, and kosher salt. Keep it to one side.
3. In the bowl of a electric mixer fitted with the paddle attachment, add the softened butter, sugar mixture and mix on medium-low speed until a smooth paste forms. Scrape down the sides and the paddle, then briefly mix again.
4. Put the egg and mix on medium until lightened.
5. Reduce the mixer to low and drizzle in the lemon juice. The batter will curdle slightly, but don’t stress about it.
6. Put about a third of the dry ingredients, then mix on low until flour has almost incorporated. Stop the mixer, add another third, and repeat until all the flour has been added.
7. Add the blueberries and gently fold them in to incorporate with a rubber or silicone spatula.
8. Portion up about 2 tablespoons of the dough using your fingers or a spoon (each of the cookies weighed between 52-60g), and roll into a ball. Place on a parchment-lined baking tray. Press a few extra blueberries into the tops of the cookies for a nice looking finish. Wrap well in plastic wrap and refrigerate for at least 45 minutes or overnight.
9. When ready to bake, heat the oven to 325°F convection (with the fan) or 350°F conventional (without the fan). You prefer convection for these cookies!
10. Set cookies 2 inches apart on a sheet pan lined with baking paper. Don’t bake on the same cold sheet pan from the fridge—it will alter bake time.
11. Oven-bake for 13 minutes, regardless of whether the dough was chilled for 45 minutes or overnight. At 13 minutes, they were fully baked and had a nice crunch to the bottom but were soft and chewy in the center. When broken open immediately, they looked slightly under-baked, but after cooling on a wire rack, they turned out to be perfect.

After it comes off the heat

Cool the sheet on a rack before the pieces are stacked. A covered tin keeps them for a few days.

If you want another plate from Cookies, open Lemon Pudding Cookies with a Soft Middle and Cinnamon Twist after Supper.