Gluten-Free Lemon Blueberry Sugar Cookies (Print Version)

Soft, chewy lemon blueberry cookies made gluten-free. Bursting with citrus and berries.

# List of Ingredients:

→ Dry Ingredients

01 - 2 cups gluten-free all-purpose flour blend with xanthan gum
02 - 1 teaspoon baking powder
03 - 1/4 teaspoon baking soda
04 - 1/4 teaspoon salt

→ Wet Ingredients

05 - 1/2 cup unsalted butter, softened
06 - 3/4 cup granulated sugar
07 - 1 large egg
08 - Zest of 1 large lemon
09 - 2 tablespoons fresh lemon juice
10 - 1 teaspoon pure vanilla extract

→ Mix-Ins

11 - 3/4 cup fresh blueberries
12 - 2 tablespoons gluten-free flour for coating blueberries

→ Finishing

13 - 2 tablespoons granulated sugar for rolling

# Step-by-step Instructions:

01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - Whisk together gluten-free flour, baking powder, baking soda, and salt in a medium bowl. Set aside.
03 - Beat softened butter and sugar with an electric mixer until light and fluffy, approximately 2 minutes.
04 - Add egg, lemon zest, lemon juice, and vanilla extract. Beat until thoroughly combined.
05 - Gradually add dry ingredients to wet mixture, mixing until just combined.
06 - Toss blueberries with 2 tablespoons gluten-free flour to prevent sinking. Gently fold into dough using a rubber spatula.
07 - Scoop tablespoon-sized portions of dough, roll into balls, and coat each ball in granulated sugar.
08 - Place cookies 2 inches apart on prepared baking sheets.
09 - Bake for 11 to 13 minutes until edges are set and lightly golden. Centers may appear slightly underbaked.
10 - Cool on baking sheet for 5 minutes, then transfer to wire rack to cool completely.

# Expert Advice:

01 -
  • The texture is incredibly soft and chewy, not the crumbly mess you might expect from gluten-free baking
  • Fresh lemon zest makes these taste bright and cheerful, perfect for any season
  • The blueberries stay juicy and burst in your mouth creating little pockets of sweetness
02 -
  • Underbaking slightly is intentional, the cookies continue cooking on the hot pan and this ensures they stay chewy instead of hard
  • The centers may look slightly soft when you pull them out but they firm up perfectly during the cooling time
03 -
  • Room temperature ingredients mix together more evenly and create a better texture
  • Do not overmix the dough once you add the flour or the cookies will turn out tough

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