Ingredients

• 2½ cups (300 g) all purpose flour
• 1 teaspoon cornstarch
• 1 tsp baking powder
• ¼ tsp baking soda
• ½ tsp salt
• 1½ cups (300 g) granulated sugar
• 3 small or medium lemons, zested (2 large lemons)
• 1 cup (226 g) unsalted butter, melted
• 1 large egg (US), room temperature
• 1 large egg yolk (US), room temperature
• 1 tsp (5 ml) vanilla extract
• 1 cup (105 g) fresh blueberries
• ¼ cup (50 g) granulated sugar for rolling optional

Instructions

1. Set your oven to 375°F (190°C) and allow it to fully preheat for 20–30 minutes. Prepare a large baking sheet by lining it with parchment paper.
2. Melt the butter in a small bowl, then place it in the refrigerator to cool for about 10 minutes.
3. In a separate bowl, combine the flour, cornstarch, baking powder, baking soda, and salt. Whisk until evenly mixed.
4. In a large bowl, rub together the granulated sugar and lemon zest until the mixture resembles damp sand. Add the cooled melted butter and whisk until smooth. Mix in the egg, egg yolk, and vanilla extract until the mixture is fully blended.
5. Add the dry ingredients to the wet ingredients and stir just until combined. Carefully fold in the blueberries without overmixing.
6. Using a medium cookie scoop (2 tablespoons / 30 ml), portion the dough into balls. If desired, roll each dough ball in granulated sugar. Arrange them on the prepared baking sheet, spacing them about 3 inches (8 cm) apart.
7. Bake for 10–12 minutes, or until the edges are set and lightly golden.
8. Let the cookies rest on the baking sheet for 3–4 minutes, then move them to a wire rack to cool completely before serving.