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Lemon Blueberry Cookies

  • Cook Time: 12 - 14 minutes
  • Servings: 32
  • Course: Dessert

These delicious and refreshing Lemon Blueberry Cookies are the perfect snack at any time of the day.

Reynolds Kitchens® Tips

Reynolds Kitchens tip

For better baking results, use Reynolds Kitchens® Parchment Paper with SmartGrid® to space out your dough evenly on the pan. The 1" and 2" grid marks make measuring and spacing simple.


  • 1/2 cup of butter, softened
  • 1/3 cup sugar
  • 2 egg yolks at room temperature
  • 1 teaspoon of grated lemon peel
  • 1 1/4 cups flour
  • 1/4 cup of cornstarch
  • 1/4 teaspoon of baking powder
  • 1/4 teaspoon of salt
  • 1/3 cup of dried blueberries or cranberries
  • Reynolds Kitchens® Parchment Paper with SmartGrid®


Step 1

Preheat oven to 375°. Line a cooke sheet with Reynolds Kitchens® Parchment Paper with SmartGrid®; set aside.

Step 2

Combine butter and sugar in a large bowl. Beat at medium speed with mixer until fluffy. Beat in egg yolks and lemon peel.

Step 3

Combine flour, cornstarch, baking powder and salt in a medium bowl. Gradually add flour mixture to butter mixture; beat at low speed just until crumbly. Stir in blueberries.

Step 4

Place dough on a sheet of parchment on countertop. Divide dough in half. Knead each half until dough holds together. Divide each half into 16 pieces. Rol each piece into a ball

Step 5

Place cooke balls onto parchment-lined cookie sheet. Flatten cooked to 1/4-inch thickness using the bottom of a glass dipped in sugar.

Step 6

Bake 12 to 14 minutes or until cookies are lightly browned around edges.

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