Description
These soft and chewy lemon blueberry cookies are bursting with blueberries and fresh citrus flavor. Easy to make and delicious to eat, they combine the tartness of lemon zest with the sweet pop of freeze-dried blueberries for a delightful treat that’s perfect for any occasion.
Ingredients
Cookie Dough
- 3/4 cup (170 g) unsalted butter, room temperature
- 3/4 cup (150 g) granulated sugar
- 1/2 cup (100 g) light brown sugar, packed
- 1 to 2 tablespoons fresh lemon zest (to taste)
- 1 large egg, room temperature
- 3/4 teaspoon vanilla extract
- 2 1/4 cups (280 g) all-purpose flour, spooned and leveled
- 3/4 teaspoon baking soda
- 1/2 teaspoon cream of tartar
- 1/2 teaspoon kosher salt
- 1/3 cup freeze dried blueberries, chopped
Topping
- 1/4 cup coarse sanding sugar, for topping
Instructions
- Prepare Sugar and Lemon Zest: In the bowl of a stand mixer fitted with the paddle attachment, combine the granulated sugar, light brown sugar, and fresh lemon zest. Use your fingers to massage the lemon zest into the sugars for about 20 seconds to release and enhance the lemon flavor in the cookies.
- Cream Butter and Sugars: Add the room temperature unsalted butter to the sugar mixture and mix on medium-high speed until the mixture is light and fluffy, about 3 minutes. Stop the mixer occasionally to scrape down the sides of the bowl with a spatula to ensure even mixing.
- Add Egg and Vanilla: Mix in the large egg and vanilla extract on low speed until fully combined. Scrape down the sides of the bowl again to ensure no pockets of unmixed ingredients remain.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, cream of tartar, and kosher salt. Gradually add these dry ingredients to the wet mixture and mix on low speed until just incorporated. Avoid over mixing to keep the dough tender; some streaks of flour are acceptable.
- Fold in Blueberries: Remove the bowl from the mixer and gently fold in the chopped freeze dried blueberries using a large spatula, being careful not to overwork the dough.
- Chill Dough: Cover the dough and chill it uncovered in the refrigerator for 30 minutes. This step helps the cookies maintain their shape and improves flavor.
- Preheat Oven and Prepare Baking Sheets: Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper. Pour the coarse sanding sugar into a small bowl for coating the cookie dough balls.
- Shape and Coat Cookies: Using a medium cookie scoop, portion the chilled dough into balls. Roll each dough ball thoroughly in the coarse sanding sugar to coat all sides. Place the coated dough balls on the prepared baking sheets, spacing them 2 to 3 inches apart to allow for spreading.
- Bake Cookies: Bake the cookies in the center rack of the preheated oven for 8 to 9 minutes, or until the edges are set and slightly golden. The centers will remain slightly puffy, indicating chewy texture.
- Cool and Finish: Remove the baking sheets from the oven and allow the cookies to cool on the sheets for 5 to 10 minutes to set. Then transfer the cookies to a wire rack to cool completely. Optionally, sprinkle additional coarse sanding sugar on top for extra crunch before serving.
Notes
- Store the cookies tightly covered at room temperature for up to 4 days to maintain freshness.
- The cookie dough may be frozen for later use; thaw before baking and adjust baking time as needed.
- Using freeze dried blueberries instead of fresh prevents excess moisture and maintains chewy texture.
- Chilling the dough is important to help cookies hold their shape and flavor.